Sunday’s Lunches

We believe in the authentic spirit of “agritourism” and we are convinced that every product is best when consumed at the point of its production. In line with this philosophy, some years ago we set aside a room in our farm for the tasting of cheeses, on Saturdays and Sundays from April to November, the period when our complete range of products is available. We recently outfitted a professional kitchen that allows us to prepare a complete meal with dishes based on the use of goat cheese.
The menu is completely vegetarian, is decided from time to time based on the availability of ingredients, and therefore depends entirely on the seasonal offering of fruits and vegetables.
A simplified and reduced menu is available for children.
The bread is produced by us in a variety of forms, with corn flour, cereals, rye, with figs and raisins, using biological stone ground flours.
The tasting is paired with bottles wines selected by us from the best wineries of the Oltrepò Pavese.
To better organize and serve you, we request that you reserve your meal at least two days in advance, at which time you can choose the complete or partial tasting menu.
Sample menus:
-Starters
Buckwheat Crepes filled with aromatic herbs on a bed of mixed salad
Warm tomino on red Tropea onions in vinegar and oil
Skewers of eggplant and grilled zucchine

 with fresh goat cheese and marjoram
-First course
Lasagne with goat cheese and red trevisan lettuce
Bird’s nest pasta “Nidi di rondine” with spring onions and grated tomino
Small dumplings (Gnocchetti) of goat cheese flavored with nettles, and cream of asparagus and tomino
Cannelloni pasta with pumpkin and black truffle goat cheese
-Tasting Platter
Samples of 7 of our seasoned goat cheeses ranging from delicate to strong flavored, paired with a jam, a fruit chutney produced by us, and chestnut honey with nuts.
-Sweet
“Caprineve”, a sweet cream made from goat cheese rennet with fresh fruit
Cake filled with Caprineve cream

Sunday’s Lunches

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