The traditional cuisine of Cilento
Our functional kitchen prepares authentic dishes typical of Cilento's traditional home cooking: homemade pasta (fusilli, cavatelli, ravioli, gnocchi, orecchiette, cappellacci), sauces made with meat, mushrooms, wild asparagus or the various vegetables grown in the farm's kitchen garden; and then typical meats (poultry, kid goat, lamb, wild boar, rabbit, veal, pork), charcuterie produced on the farm (soppressata, salsiccia, soppressiccia, pancetta, capocollo, prosciutto), fresh and matured local cheeses, including caciocavallo, the typical mozzarella nella mortella (mozzarella in myrtle) and ricotta.
And this is without mentioning our vegetarian dishes, made from the vast selection of seasonal vegetables and salad ingredients grown in the farm's kitchen garden, to be enjoyed in various ways, always with a view to creating traditional flavours.
The spacious restaurant, converted from the old stables, has been subtly and stylishly renovated; four large pillars linked by arches and a large stone fireplace create highly characteristic and cosy corners. Guests can access the wine cellar from the restaurant and make their choice directly from a wide selection of wines from the region, resting on ancient planks of chestnut wood.
The restaurant is also open, if booked in advance, to those who are not staying on the farm and operates as a venue for ceremonies (find out more here).