Ingredienti
Oxtail: the flavour of time
Oxtail does not allow shortcuts: it becomes good when the kitchen accepts its slow rhythm.
Blog
Stories from the kitchen, dining room and garden.
Short stories about what ends up on the plate and what surrounds it: seasons, producers, events, wines, people and days spent between kitchen and dining room.
Garda
Where to eat in Garda away from the busy lakeside
Garda is not only about the lakeside: just above the centre, there is a quieter way to enjoy dinner among greenery, hospitality and seasonal cooking.
Ingredienti
Tongue: a humble cut with quiet elegance
Tongue speaks of time, respect and care: a simple ingredient that can become surprisingly refined when handled well.
Blog
A vegetable garden doesn’t need to be big to teach us something meaningful.
It can be a small corner of the garden, a few pots on the terrace, or a box of herbs on the balcony.
Eventi
A tavola con Albino Piona: an evening of Corvina, Custoza and conviviality
A relaxed evening with Alessandro from Cantina Albino Piona, discovering local wines, food pairings and the pleasure of sharing the table.
Ristorante
The pleasure of dining under our pergola
The pergola is one of the most recognisable parts of the restaurant: cool, green and informal, perfect for outdoor lunches and dinners.
Eventi
At the Table With... La Giaretta
The At the Table With... series was created to sit with producers, listen to stories and share dishes and wines.
Prodotti
Pero Misso from Lessinia, discovering another Slow Food Presidium
An ancient fruit from Lessinia, protected as a Slow Food Presidium, enters the story of our seasonal cuisine.
Slow Food
Slow Food Presidia: sustainability and biodiversity in our kitchen
Slow Food Presidia are a concrete way to connect taste, biodiversity and responsibility in the choice of ingredients.
Menu
A constantly evolving menu: seasonality and variety
Updating the menu often allows us to follow the season, the market and creativity without losing coherence.
Cucina
Circular cooking in our restaurant
A reflection on how the kitchen can reduce waste and give full value to ingredients.