The guests can dine both at lunch and at dinner, preferably advising us beforehand; the restaurant is also open to people who aren’t staying at the agritourism.

In the kitchen we use our organic products: vegetables, fruit, cereals, pulses, various seeds, lambs, pigs, geese, chickens, pigeons and rabbits which we cultivate and rear on the organic farm of which the agritourism is a part. For the alimentary products which we don’t produce ourselves we get supplies from local organic companies, such as for veal, oil and cheese.

We cook dishes which are typical of our tradition: fresh pastas, ring-shaped cakes – ‘ciambellone’, bostrengo, bastoncelli, roast goose, roast pork - ‘porchetta’, crostolo, bread made with mother yeast cooked in a wood-burning oven, products in oil, sweet-sours, jams and marmalades, liquors flavoured with fruit and flowers and wild herbs and grasses etc. We give much attention to natural dishes: wild herbs and grasses etc.

We have two dining rooms furnished with tables and chairs with seats of straw, on the walls, which are a straw-yellow colour, small recesses open out in a red which is similar to the prevalent colour of the floor which is made of recovered bricks; and squares of old stone. The attic in the roof, with terracotta flat tiles, is supported by a wooden trussed roof.