The menu: it is always different and changes daily according to availability and seasonality. We take care of everything: you just have to sit back and relax.

Our cuisine: The gastronomic revolution for us means not abandoning the oldest and healthiest concept of cooking: using only seasonal and zero-kilometre raw materials, preparing dishes from raw to cooked on the same day of service. Slow cooking, nothing pre-cooked, no frozen or deep-frozen.

The hors d'oeuvre: our own cured meats and sausages, hot focaccia, omelettes with fresh eggs, pulses and cereals, croutons and vegetables. This is just a sample of the courses to start a conversation at the table with a good glass of wine.

First courses: Picchiarelli, strozzapreti, tagliatelle, strangozzi. We prepare our fresh pasta accompanied by sauces with pork, wild boar, goose, mountain serpollo, asparagus. Each season inspires us with new combinations and flavours.

Meat: guinea fowl, chicken cooked in the fireplace, roast rib, rabbit, puntarelle or pork sausages, lamb. For us, roasting is a serious matter and Papa Enzo's skilful hands always know how to enhance the goodness of the meat we raise.

The dessert: Simplicity and tradition to end the meal on a sweet note.