The prearation of our kitchen is the one of the bolognaise tradition passed on to me by my mother and grandmother. The basics are the classic ones, just a bit rivisited to lighten everything up conserving the flavour of every dish.
Our menues are always related to the seasons and when possible using organic fruit and vegetables from the farm; meat, cheese and wine are from the local area.
The restaurant is available only for a total of ten people.