The quality that makes the difference
Constantly lasting researches offer hotel’s guests vast gastronomical variety that is envisaged by our Quality Project. The project ensures freshness and requisites of raw materials and it’s directed towards a concept “Zero kilometers” that is produce from our own territory, IGP, DOP, biological products. Our master chef Antonello Ciricosta and cooking staff prepare “piada”, bread, bread-sticks, home-made puff-paste for ravioli and tagliolini. For great occasions like Christmas they bake “panettoni” and traditional “colomba” at Easter.