In the kitchen organic produce is used almost exclusively, sourced for the most part from Serragambetta’s own fields (Certified Organic Producer PO67, ICEA -AIAB) or other organic farms in the area. In the vegetable garden the seasons dictate the crop rotation.
From winter greens (turnip tops, cauliflower, chicory, fennel and salad leaves etc.) to all those vegetables which summer fills with light and flavour (tomatoes, courgettes, aubergine, green beans, basil, watermelon cucumber etc). And then there is the olive oil, almonds, cherries and fruit of every sort (figs, plums, lemons, pears, peaches, apricots, quinces and pomegranates and so on.
At breakfast biscotti and bread baked in the wood fired oven, delicious accompanied by fruit conserves and just picked tomatoes. Often in the early morning Luigi from the neighbouring masseria appears in the kitchen handing out steaming “fuscelli di ricotta”.
Success is guaranteed!