The passion for the land, however, does not die and moves to our garden that offers our kitchen organic vegetables and aromas at km 0 ... like the multicolored ribs of our pizzoccheri; or the wild thyme, marjoram, burnet, borage that decorate and flavor the dishes.

We also try to recover and include in our dishes recipes and herbs now forgotten that our grandparents used when there was a lot of hunger and very little food... such as "wild garlic" that grows spontaneously in the humid undergrowth with which we prepare a sauce for lake fish.

The “petasciou” (Hipocaris radicata), a wild herb whose leaves can be enjoyed in salads, boiled or in omelettes; and many others.