The restaurant is located on the ground floor of the 18th century farmhouse renovated in the 2000s in bio-architecture respecting the original designs and structure. The cuisine is a combination of innovation and tradition, based on the use of organic and local farm products.
Among the raw materials to underline the use of semi-wholemeal flours of and ancient grains, oil obtained from a mix of local varieties (Sargano, Carboncella, Mignola, Piantone), wine obtained from native vines, vegetables and farm animals and pigs.