Farmhouse breakfast

The wise man says: if you want to stay healthy, make sure you eat breakfast like a king, lunch like a prince…

In the morning, as I set up the breakfast room, I think of that old saying, which isn’t really very different from the current indications of a correct approach to nutrition.

So, scrupulously observing seasonality and typicality, I begin putting together the sweet and savoury table.
As well as cakes and bread made with a wide variety of organic flours from the neighbouring mill, you can find fig, pumpkin, pear and hazelnut jams, cugnà (chutney made with wine must), sauces made with peppers, bagnetto verde (parsley and garlic sauce), anchovies, giardiniera (traditional Piedmontese preserved mixed vegetables), stuffed eggs and frittata, and must from grapes pressed the night before, herbal teas made from grape leaves, mallow and mint…

Everything that isn’t made by us, such as cheeses and charcuterie, is chosen with the same idea in mind.