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: