“Dreams have a taste,” is not a slogan.
It is the synthesis of our project that comes from the love we have for the place where we live, the Lessinia.
It is born of the respect for the Earth and all of its products, interpreted in the way we conduct our restaurant that is responsible, unique, of high quality and that tells a story, because for us food is not just calories, but also energy.
We share this project with the shepherds, breeders, farmers, cheesemakers, and gatherers of the Lessinia who have chosen to produce goodness, quality and well-being.
We recount the dreams of those who have made a bet with life, those who believe that profit is not the primary goal.
Our quest to valorize the land that hosts us
Hand-cut fresh pasta made with organic, Veronese flour and organic eggs from Velo
Ricotta and cheeses from the Lessinia
Our soppressa (local soft salami), made as it once was
The free-range Lessinia Gallina Grisa (hen) and its eggs
The Brogna lamb, the only native Veronese animal species
The cattle of the Lessinia
Garden vegetables, saffron, and Lessinia berries (seasonal)
Slow Food Alliance
The Slow Food Alliance of chefs is a pact between chefs and small producers to promote good, fair and clean food in a place: to preserve biodiversity.
Every day in their kitchens the chefs of the Alliance use products from farmers, breeders, cheese-makers, wine producers, and artisans who produce with passion and respect for the land and for their animals. The snail indicates Slow Food Presidia
