Our specialty is polenta. For over 15 years, the owner Nino has been cooking it every day following the traditional recipe. The flour of our polenta is stone ground and has a small percentage of wholemeal flour.
The perfect recipe for a good polenta?
Copper cauldron, pure mountain water from our mountain spring and… a lot of patience!
We have decided to publish unprofessional photos of our dishes… what you see is really what you eat, without light and shadow set-ups or post-production tricks! …We leave it to you! Here’s the shoot selection of our customers …
