Seafood from the gulf of Salerno, buffalo mozzarella and ricotta from the plains, fresh vegetables from the local market, beans from Controne and chickpeas from Cicerale, crispy artisanal bread from the village of Giovi, extra virgin olive oil from the Tenuta’s 3,000 olive trees and fruit and herbs from the estate, all served on ceramics by our Zia Margherita; our philosophy centres on family and friendship, on authentic ingredients, prepared with love and in respect of ‘Nonni’ and the Southern Italian traditions which we hold so dear.

From Samnium and Irpinia to the Salerno hills and the coasts of Amalfi and Cilent, our ‘cantina’ is a window on the great wines of the Italian peninsula, but especially on the superb reds and whites for which our region is rightly famous; Aglianico, Taurasi, Piedirosso, Fiano, Greco and Falanghina.