Anyone who has tried a minestrone or a raw vegetable dip made using just-picked produce will agree with our decision to grow our own personal "kitchen garden".
The difference lies in the rediscovery of flavours which were being lost by years of anonymous, standardized vegetables. And considering that the veg in our dishes come from 5 hectares of land in the prized Barolo d.o.c.g. wine-growing area, it follows that they are going to be first class. In a cuisine that focuses largely on sourcing excellent products - such as meat and cheese - locally, growing our own selection of herbs and vegetables also means being able to offer our clientele only the highest quality in ingredients which are only too often just seen as side dishes.
