Old and genuine flavors find new expression in a gastronomic proposal that enhances the typical Treviso cuisine, respecting its seasonality and the richness of local products. Each season offers different flavors, interpreted by chef Andrea with contemporary sensitivity, through measured revisions that elevate traditional recipes and gift guests with refined taste balances.
The culinary journey begins with a selection of artisanal cold cuts, made with quality and mastery, accompanied by pickled delights. Following are the first courses, with particular attention to homemade pasta, prepared according to traditional techniques, and ravioli, an authentic expression of local tradition.
Among the second courses, stand out the spiedo, Raboso chicken, an ancient local recipe, braised beef, and stew with pears and radicchio, preparations that tell the story of Veneto peasant cuisine with taste and character. The journey concludes with a selection of dishes, including dry proposals and spoon desserts, to indulge in a finale of authentic sweetness.
Throughout the year, thematic gastronomic tasting evenings are also organized, dedicated to the ancient flavors of boiled meat, traditionally raised pork, Treviso radicchio, mushrooms from the nearby mountains, and asparagus cultivated with passion by the farm.
By way of example, a menu that may change monthly is proposed, based on the availability and seasonality of products.
