Our flours are organic and the fermentations of our breads are long lasting, to give greater digestibility.

the meats we serve are matured directly by us and come from local certified slaughterhouses.

the pasta we serve is all made by us. Both simple and stuffed pasta. The fillings, the sauces, the gravies and the “ragù” are all produced here.

the pastry and dessert part is all Ana's work and has a tropical touch in its essence: I remind you that my wife is Brazilian from Sao Paulo.

We made the choice not to use fried foods (of any kind) because we believe that the best way to cook is to keep food as natural as possible.

We use vacuum and low temperature cooking.

finally we believe in a healthy and slow cuisine, made with organic and natural products.

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