A Buonrespiro Cocktail





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
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