People ate together, when it was time, between the millstones and the woolen peas to be carded. A glass of wine behind the vines around the house, a small pan with the vegetables gathered on the banks of the Biferno and, under the hot embers of the fireplace, the coppa, a tall metal lid under which the corn pizza was cooked slowly.

Even today, pizza e minestra, the most traditional of Molisan dishes, is prepared according to the ancient recipe and, centuries later, tells its story to our guests. But it is not the only one. The cheeses of the transhumance and of our pastures, the traditional cured salami, seasonal fruit and vegetables, the extra virgin olive oil of the centuries-old olive groves, the Tintilia wine, the fresh pasta prepared in the kitchen with stone-ground flours and our precious truffle.

Each ingredient has a story to tell. Each dish follows the rhythm of the seasons, the time of the earth, the energy of nature.

In our kitchen we recognize a unique territorial identity, Molise.