Plentiful vegetables
August and September are harvesting months. Our vegetable garden delivers the raw material for a tasty winter
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from the kitchen
ByKeizer
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
It’s Zucchini time!
ByKeizer
When I left the Buonrespiro on Friday afternoon, there were no zucchini- When I came back on Monday morning: this was the result: Small Zucchini are delicious and easy to prepare. When they grow, a bit of creativity is needed. They need to be cut into different schapes Then they can be dried, grilled, deep…
The time of the vegetable garden
ByKeizer
This year we have 7 Tomato Varieties un the vegetable garden. We grow peppers (sweet and spicy), beens, courgettes, salad, chard abd many more products for our kitchen. We use our products to produce dishes for our tastings. We constantly experiment with new food/wine combinations
From the kitchen
ByKeizer
Salad does not mean necessarily lattuce 🙂 In our kitchen we transform most garden fresh vegetables in crispy salads The rabbit fillet was filled with our tomatoconcentrate and was finished in a broth of the rabbit bones. The “lesso” was recycled to prepare the filling of the giovannottis. These Mini Peppers can be prepared as…