Restaurant
Restaurant
The restaurant, run by the owners themselves and their children, is the final part of a skilful transformation process of the raw materials coming from the farm or from certified sources, for the company’s guests, always cooked with skill following the methods acquired from our ancestors .
It will be our pleasure to prepare bread dough and desserts with care and with specific ingredients to satisfy any need related to food intolerances or allergies, and to comply with the requests of vegetarians and vegans, upon request.
Our dishes are always prepared with love and care, using exclusively local genuine organic products, always chosen with care, whether they are processed and grown on the farm, or whether they are acquired from certified, safe, known and traceable sources.
The same attention is paid to the choice of delicious meats, directly coming from our breeding or alternatively raised and slaughtered in certified and traceable places in the area.
Due to the genuine origin of the ingredients and the preparation of the dishes rigorously carried out daily, it is important to agree on the menu at the time of reservation.
Some of our specialties should not be missed
RAVIOLI
Strictly made of handcrafted pasta that perfectly matches with the filling of ricotta and beets or spinach, or as per ancient recipe with potatoes and cheese with parsley, brings with it all the aromas of the ingredients used (meat, vegetables, tomato with basil, spices), cooked and seasoned with fresh sauces.
SOUPS
The delicious vegetable soups, spelled, with various legumes. and the delicious mushroom soup.
LAMB
Unmissable on Easter Sunday, with its tender and delicious meat, it lends itself to different types of preparation. Cooked in a casserole to enhance the particular taste that distinguishes its flavor or roast as per the traditional recipe of our local cuisine, to leave guests intent on licking each other’s fingers and mustaches.
BUSHMEAT
The classic guinea fowl or the local chicken with vegetables to complement the typical bushmear of Tuscan cuisine.
ROAST SUCKLING PIG
Exquisitely delicious it is able to awaken all the senses of passion and taste; the crispy rind and the soft meat of the suckling pig are a noble delicacy, to be consumed with the hands to taste and gnaw each part of it, including the ossicles reserving the head and the feet, a favorite destination for true gourmets.
SHEEP
At the specific request of our guests, the sheep is cooked in various ways including the incomparable taste and delicacy of the boiled sheep with potatoes and onions.
CHEESE
Delicious cheeses and fresh ricotta with unique, extraordinary flavors and an original, genuine and ancient taste that is wonderfully awakened as soon as it touches the palate, accompanied by pleasant and tasty home-prepared jams.
SEADAS
The ancient Sardinian dessert par excellence with ricotta and lemon and orange peel, or fresh stringy cheese and lemon, served with myrtle rigorously harvested by hand and always prepared on the farm.
Our philosophy
“The pleasure of sharing with our international guests the fruit of our work, the passion for cooking and the warmth of hospitality.”
Or Call Us
+39 338 280 7243
+39 340 149 9246
