Antonio and Tiziana, with their mother Vittorina, carry on the tradition with great passion and professionalism.

The house specialities are carpione bleak , polenta with missoltini ( misultin or missoltit ), risotto with perch and finally the delicious paradell , a poor man's dessert from the past made with flour, milk and sliced ​​apples. During the winter there is no shortage of stews, roasts and game.