Our menus are designed to make the most of local seasonal produce – wild boar, prosciutto and porcini from the surrounding mountains and forests, trout from the Turrite river, caprino cheese from goats grazed on our land. Meals can be arranged in advance of your stay, prepared by local cooks. The professional kitchen located, in the old cantina, is equipped for conventional and open-fire cooking. The restored pizza oven is used for bread making as well as stone-baking meat and vegetables – and pizza of course.
Home of some of the founding fathers of the Slow Food Movement, the Garfagnana has a rich culinary tradition. The historic water-powered mill in the local village still produces stone-ground flour from the chestnuts in the surrounding woods as well as heritage cornmeal Ottofile for special polenta dishes. You can also learn to cook on our Italian cookery courses which are taught by professionally trained local chefs, experts in casalinga Tuscan cooking with skills learned, first and foremost, from their mothers and grandmothers. Please contact us for more information.