Exquisite pioppino mushrooms, passionately cultivated in our dedicated mushroom greenhouse just a stone's throw from the farmhouse. They are first carefully selected, then briefly sautéed with white wine and vinegar, and finally preserved in extra virgin olive oil. On the palate, they offer a surprising combination of delicate tenderness and a lively crispness, making them a delightful and satisfying appetizer.

These mushrooms (Pleurotus Ostreatus), also known as Sbrise, Orecchioni or Geloni.
They are passionately cultivated in our dedicated mushroom greenhouse just a stone's throw from the farmhouse.
They are briefly sautéed with white wine and vinegar before being preserved in extra virgin olive oil.
On the palate they are meaty and flavorful, ideal as an appetizer or as an accompaniment to boiled meat dishes.

One of the most typical dishes of our local tradition!
Prepared with a simple dough left to rise for a couple of hours, it is rolled out into its characteristic rectangular shape and left to rest again; these squares are then fried in very hot oil until golden and fragrant, puffing up and remaining hollow inside.
Served strictly hot, they are the ideal accompaniment to enhance the “Flavors of Lunigiana” (cured meats and cheeses), or to fully enjoy our home-produced pickled mushrooms.

Careful selection of the finest cured meats and cheeses produced in Lunigiana!
The platter usually includes (may vary depending on the season), the prized “Mortadella della Lunigiana” (PAT), “Marligà” (head cheese), the distinct “Lonzino della Lunigiana”, fragrant Pancetta, and tasty Coppa, expressions of our rich artisanal cured meat tradition; the assortment is completed with strictly Lunigiana cow's milk and sheep's milk cheeses."