The restaurant, open daily by reservation, offers typical local specialties, from handmade pasta such as cappelletti, tagliatelle, orecchioni, and passatelli, to roasts, grilled meats, "cacciatora" stews, cold cuts, and piadina. All raw materials come from the natural vegetable garden, cultivated following permaculture methods, from the farmyard with animals born and raised on-site, and from the farm itself, which primarily produces fruit (peaches, plums, persimmons, strawberries, cherries) and grapes.
Open every day by reservation only.
