The smell of just cut hay and of fresh cheese, are today like once smells of the tradition, which is based on a deep love for the territory and for the animals, which has been characterizing our farm for more than half century. What we seek is a direct relationship between the maker and the consumer, in order to offer to our costumers an old taste of homemade cousine.
Our farm is mainly characterized by a stock-breeding, which produces milk, meat and cheese, but we also have a farmyard with chikens, ducklings, turkeys, gooses and so on. We also have some pigs and some goats. A flourishing kitchen garden guarantees always fresh fruit and vegetables on our restaurant tables. The great number of animals in our farm doesn’t mean just great meats and cheese, but also a real contact of the customers – especially the children – with the nature, in a didactic settings where you can see closely the old peasant activities, like haymaking and milking.