Breakfast

Breakfast, dinner and snacks.

Our guests have access to the kitchens of their homes to prepare yourself breakfast. Every morning they will find fresh bread outside their door. The bread will come for 9,00, Sunday an hour later. On arrival they find in the House coffee, tea, jam (ours), so the next morning won’t have to worry about.

About fresh eggs from our chickens and on plants from the Garden we cannot make promises: will depend on the Sun, rain and the wishes of the birds.

We often prepare a cake, a quiche or an aperitif: If we do it for the family we will do that for you too.

Shortly will be active a Cooking School, agreeing the day before we will prepare a full dinner different for each day of the week or special menus. The activities are addressed only to house guests and will be activated even with a small number of participants, as will be established by mutual agreement from time to time.

All dishes are prepared with fresh and healty ingredients of excellent quality. Our kitchen interprets the tradition especially in southern Italy. Many vegetables when possible from our garden or purchased from local farmers. Of course the pasta, you’ll find dishes that are rarely offered in restaurants, but they belong to the tradition of southern families (were): interpret with respect for the past and with milder taste and current.

All dishes are cooked with fresh and healty ingredients of excellent quality. Our kitchen interprets the tradition especially of the Southern Italy. Many vegetables, when possible from our garden or purchased from local farmers. Of course the pasta, you will discover dishes that are rarely offered in restaurants, but that belong (belonged) to the tradition of the southern families: interpret with respect for the past and with more delicate and current taste.

Using low fat, only the oil we produce ourselves, never (almost never) the pork lard, which was the traditional dressing up to 50 years ago.   Mario grew up in a family where everyone (men and women) cooked with passion. Experiencing, discussing and trying to improve. Our cuisine respects the past but takes account of the teachings of contemporary chefs, modern techniques of cooking and preparation, some more complex than those of a home cooking.

We try to do it with balance and simplicity, as eternal students.