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.
In our multi-building hotel, breakfast is different, because each guest is different. There are those who only ask us for a coffee and a slice of tart. Who loves fresh fruit and cereals. Who wakes up with the scent of freshly baked cakes and wants to taste them all.
There are those who try our cheeses with the organic jams of the Molise orchards. Who starts the day with the ricotta still warm and the sweet honey of the pasture flowers. There are those who see fresh bread arriving and cannot resist the freshly sliced local salami.
For each of our guests, breakfast is different. And also for us.
The richness of our dishes is in the expert hands of our chefs who, every day, with a handshake, welcome the artisans of taste in our kitchens: the farmers, the producers of cheeses between the pastures of Matese and those of Alto Molise, the processors who, in their small laboratories in the countryside, prepare conserve and jams of organic fruit, the olive growers of the gentle sunny hills overlooking the sea, but also the beekeepers of the central areas and the fishermen of the Adriatic.
Together we support the rich and uncontaminated land of Molise, drink the water of our mountains, favor the fruits of the garden, according to the seasons and local varieties. We like to think that our commitment helps to preserve local biodiversity and put man, his land and its products at the center.
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