Every day we mix fresh eggs and flour, like our grandmothers did, to prepare our cappelletti, tortelli and tagliatelle; every morning our chef Stefano prepares the bollito (boiled beef) and puts roasts in the oven for our traditional trolley, which also has the cut of lean beef and the capon, used to make the broth of our cappelletti. Bread, cakes and dessert are the imaginative work of the chef, and nothing already prepared is purchased. High quality raw materials from selected suppliers, cons...

Every day we mix fresh eggs and flour, like our grandmothers did, to prepare our cappelletti, tortelli and tagliatelle; every morning our chef Stefano prepares the bollito (boiled beef) and puts roasts in the oven for our traditional trolley, which also has the cut of lean beef and the capon, used to make the broth of our cappelletti. Bread, cakes and dessert are the imaginative work of the chef, and nothing already prepared is purchased. High quality raw materials from selected suppliers, constant attention to put to good use what nature, the territory and the work of man offer us in the various seasons. Handmade charcuterie, specialties with truffles, mushrooms, early vegetables. Gluten-free dishes.

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