Our typical dishes change with the seasons because they are all rich of fresh vegetables cultivated in our kitchen garden biologically.
Our cooking, strongly personalized, suggests local dishes making the most of Mediterranean tastes:
bread, past, cold cuts, cakes, Italian soft ice-cream, sweets, all made from flours of hard and tender wheat produced by the farm and served with the small of our extra-virgin olive-oil.

The variety of the pasta made at home is very large because it is seasoned and personalized by several sauces of meat and seasonal vegetable. We give articular attention to appetizing and greedy handling.

The pumpkin, for example, is the queen of our tables that we offer, for the most part of year , roasted, sauced in vinegar with noodles, tortelli, rondelle, all combined variously and much appreciated.