Quality that makes difference

Our constantly lasting researches offer to the Tiffany`s Hotel`s guests a vast gastronomical variety that comes from our Hotel Project of Quality: the project ensures freshness of raw materials and it`s turned to the “Zero kilometres” concept which approves agricultural produce of our grounds, IGP, DOP, biological produce.

Our Executive Chef Antonello Ciricosta and his cooking team prepare “piada”, bread and bread-sticks, home-made paff pastry for “ravioli” and “tagliolini” and for grate occasions like Christmass they bake “panettoni” and for Easter day you can taste the traditional “colomba”.