The smell of warm bread: homemade bread

Tasting of traditional dishes

The scent and fragrance of fresh bread baked in a wood-fired oven: memories of encounters, doughs and "chats" between mother , grandmother, aunts: rituals of the past.

The bread I propose has a leavening time of 48 hours, the flours and types are various: soft wheat semolina, whole grain with cereals, spelt sfilatino. Of course they can be enjoyed with cured meats, cheeses, various vegetables and with a colorful homemade jam. The menu focuses on bread accompanied by salami,local cheeses, grilled or gratinated seasonal vegetables. For dessert, a colorful homemade jam of strawberries, peaches or apricots with butter and spelt bread,or bread, ricotta cheese, sugar, alchermes or red wine, the simple and genuine snacks, as they used to be.