We make our own bread with flour freshly stone-milled from our ancient grains. It is made with sour-dough, let leaven for many hours and cooked in our wood-fired earth-made oven.

Our bread is served in our restaurant, at breakfast for our guests, and is available for purchase at the farm every day.

We also organize tours with groups of adults or kids, where they can learn all about the flour production chain and natural bread-making. Depending on the season, the group will be told or shown the field work, from sowing to traditional harvesting; the milling of cereals and flour making process. At all times it will be possible to make bread together, watching it rising slowly, then cook it in the wood-fired oven and finally take it home.

A fresh look at the food that is in our plates is to start from the plant that grows in the garden, its leaves, flowers, fruit.  We have always cultivated our lands with the biodynamic method. We hand pick vegetables and seasonal fruit, which all have great gastronomic and nutritional qualities.

Our vegetable and fruits are used by our chef to prepare delicious, healthy, seasonal recipes, and are also available for sale at the farm.