"I've always been in the kitchen, I used to go around my grandparents every time I saw them prepare something. They gave me the basics. Now cooking is my job, as well as my passion. I started university specialization, choosing the history of cooking, finding ancient manuscripts and recipe books from which I take inspiration to create dishes from 600 and even 2800 years ago. Obviously the history of my land, Agro Veientano, always has a special reserve, so I always look for something more to bring back the ancient cuisine of Sacrofano to today. "
- Losanghe (homemade pasta) 'alla gricia' and almonds
- Roasted bacon with honey and mint
- Broccoli and bacon
- 'Pani melati'
Our hosts are regularly updated on the latest hygiene and social distancing protocols, for everyone’s safety and peace of mind.
Our team of Culinary Guides are there every step of the way to provide personal assistance and tailor your unforgettable experience.
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