20 ristorante  07_b

The owner of the “La Cartiera” who is also the agriturismos chef gives preference the traditional emilian and tuscan kitchen.

All the pasta is made by her from hand with a rolling pin in the traditional manner, from their own organic flour of course. The Tortellini for example are a heavenly experience.

Another speciality that can only be eaten in the “La Cartiera” is a Tortelloni recipe that was invented by the grandmother while they had evacuees at the farm from an other region of Italy which had been flooded by a river.

To comfort the people the grandmother used ingredients typically from the Veneto, now a sweet family secret.

We list you for convenience and completeness the typical dishes that we propose in the weekend, from Friday to the Sunday to lunch: