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Why an ingredient joins the menu, who makes the wines we choose, and what happens during evenings shared between kitchen, pergola and dining room.
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Ingredients
Today we would like to talk to you about one of the cheeses that we have decided to include in our selection: Bettelmatt PAT. It is an alpine cheese made from raw and whole cow's milk whose cheese-making ta...
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Find out how we treat intolerances and allergies, which is very important when it comes to food accessibility.
Read articleProduce
After the success of our Artisan Panettone, we have decided to launch our limited edition Artisan Chocolate Colomba. Here are the photos of the result: Would you like more information or book one? Contact us!
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An ancient fruit from Lessinia, protected as a Slow Food Presidium, enters the story of our seasonal cuisine.
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We often hear about Low Temperature Cooking (or find CBT written on some menus). We also often use it as a term when we illustrate some dishes, praising the characteristics and advantages that this cooking t...
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The doggy bag is a simple container in which you can take home the leftovers of food eaten at a restaurant. It is a practice that, if widespread, can have a big impact on the fight against food waste. Every...
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Slow Food Presidia are a concrete way to connect taste, biodiversity and responsibility in the choice of ingredients.
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Let's discover together the Broccoli di Custoza, one of the Slowfood Presidia often used in our menu.
Read articleMenu
Updating the menu often allows us to follow the season, the market and creativity without losing coherence.
Read articleFrom story to table
To understand ingredients, producers and kitchen choices a little better, keep reading through our ingredient stories or see what is on the menu today.