From the kitchen
![](https://thebuonrespiro.com/wp-content/uploads/2023/09/IMG_20230912_200427-1-1008x1024.jpg)
![](https://thebuonrespiro.com/wp-content/uploads/2023/09/IMG_20230912_201305_S-1-947x1024.jpg)
![](https://thebuonrespiro.com/wp-content/uploads/2023/09/IMG_20230919_195908_s.jpg)
![](https://thebuonrespiro.com/wp-content/uploads/2023/09/IMG_20230912_200433_S-1.jpg)
The vanilla recipe (sausages with lentils) had not enough appeal to me this evening. So I extended the coverage. The sausage were from butcher Loreto, one of the best. Nevertheless too salty. All Umbrian sausages are always too salty! Better not to speal about the mushrooms, a mixed package bought at COOP. I will never…
The cooking at “thebuonrespiro” is often eclectic and dictated by “what comes from the garden” and “what is in the fridge. The maltagliati with garden pesto were a side product of the giovannotti production the day before. Rabbit is integral part of our cooking, because “la cerchiara” o ur farm partner raises delicious rabbits
Fresh vegetable from the smmer needs to be transformed in tasty preserves for next autumn, winter and spring. Our preservation kitchen is working several days a week in July and August. Main product are tomatoes and peppers, but also Aubergines, Zuchine, herbes and many other products