Someone said “we are what we eat”… and it’s so true! Together with How We Do It and What We Think. Cooking for me has always been therapeutic and a source of creative expression. Cooking in a HEALTHY way a choice, doing it in an ETHICAL way a vocation. For me it is a lifestyle that I propose with the simplicity of trying an alternative. Mainly about flavors.
I choose local agricultural products, stone-ground raw flours or to make tasty cakes with buckwheat or quinoa flour rather than amaranth; The lightness of the ingredients… from sesame oil to butter… soy milk or almonds as many alternatives also valid for celiacs or lactose intolerant. The jams are home made with the fruits of our lands and The bread made by me with mother yeast.
Those who like the “traditional” breakfast will still find “bread for their teeth”.
Our breakfasts include home made tortes, vegan and whole-wheat crossiants as well as the same foods for celiacs. Home made bread and jams round out the offering. All our fresh fruit is local, kilometre 0 in other words and the flours used in our baked goods are from stone ground antique grains from a local producer.
The Val di Cornia where Campiglia is situated has an important viticulture tradition with several well-noted wineries whose products we serve.
I open the doors of my reception also for the dinner with fixed menu, by reservation only and exclusively. Vegan cuisine will be the host and protagonist. I Promised You To Lend Me Care Of You… I ask you in this case, to Trust Me and try. With the certainty that you will be pleasantly surprised
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