We respect all the rules of ‘agritourism’; in fact we use our own products as much as possible and, when that is not possible, we try to select top quality products of the Sabine area.

We also prefer to combine necessity with virtue in the kitchen by respecting and using what the various seasons have to offer (such as spontaneous herbs and fruits), from breakfast onwards.

Necessity and virtue are therefore an integral part of our gastronomic proposal:
we use the most reliable versions of recipes of the Roman and local traditions acquired from first-hand witnesses.
We adopt regional cooking that we like and that, at the same time, allows us to employ the raw materials available at any given time;
we introduce some variations, like for example the use of aromatic herbs and, above all, of spices, and we enjoy trying to discover and to amplify contrasting flavours.

Therefore we try to propose tasty cooking, tasty in the sense of being very mixed, varied, genuine, even surprising and using, whenever possible, the most genuine ingredients. In doing this we try to respect Horace’s verses, making them our culinary philosophy:

"Nec sibi cenarum quivis temere arroget artem
non prius exacta tenui ratione saporum"

that is

"And nobody should presume that it is easy to learn
the gastronomic arts,
If they have not yet studied in detail
the subtle science of tastes"