To make you understand who we are, we tell you who our ideal guest is: a wanderer in search of himself, the otherwise and the elsewhere, a lover of beauty, a lover of good food, a prince of diversity and identity. We share with him a respect for local memory and consider food a vehicle of health and culture, an extraordinarily effective tool for telling local history and stories, capable of evoking tradition to better preserve it and prevent its dispersion. Knowing the art of welcoming and putting guests at ease, as well as knowing how to make food, are activities to which we have been passionately dedicated for four generations. The good things of yesteryear have not entirely disappeared especially at the table. We share the thoughts of those who remain convinced that life is savored through taste. We remain convinced that good food is prepared, even before in the kitchen, at the market when you go shopping. It is there that one must put forth the experience possessed to avoid dangerous pitfalls. The safest anchors remain the land and the season, which have always offered their specialties. Vegetables, meats, cheeses, sauces, condiments, desserts, wines, and liquors bear scents, aromas and flavors of the places visited. No less important is the season. Every food has its own, although greenhouses, refrigerators, blast chillers, freezers, microwave ovens have nullified, flattened, sacrificed fragrance on the altar of economic and practical convenience. Skill, expertise, experience, creativity, in one word the art of the Chef always ends up making a difference. Good thing!