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| The kitchen,
make no mistake, is Andrea's unquestioned territory. Born near the sea but perfectly
adapted to the hills of the Oltrepò (namely, the Apennines beyond the Po river, Italy's
longest), this demanding professional has assimilated the rich traditions of the regional
cuisine through his own exhaustive research on the subject. Espoused to his intuition and
imagination, the variety of dishes he presents have the unmistakable stamp of the region's
genuine scents and tastes. |
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| Delicious
vegetable pies, cheese preserves in wild herbs with a dash of his own jam, the
unrivalled know-how behind the cured meats of the area - salami, coppa and the tasty
regional bacon - plus a kaleidoscope of other temptations are there to welcome you and
tickle your appetite. The first courses surpass all possible expectations: risotto,
patiently cooked with the orchard vegetables, and the irresistible home made ricotta and
spinach ravioli are among his specialties. The farm's own animals provide the meat both
for the starters and for the second courses, which include roasted guinea-hen breast and
pork "coppa" with vegetable side dishes. |
| Desserts are decidedly up to the
mark: cakes and shortbread pies are only some of Andrea's suggestions; fruit
comes, of course, from the vegetable garden directly to the table. And here we come to the
many possibilities in store for our vegetarian guests: special menus based on a wide range
of raw or cooked vegetables according to the products of the season - request: tell the
chef well in advance. A wine tasting menu is another possible choice - Andrea, you will
remember, is also an experienced sommelier. 
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