The cuisine becomes the exponent of the delicious local traditions and follows with loyalty the seasonal products.

It presents it self with excellent crespelle with mushrooms, with cheeses, with asparagus.

home made pasta among witch we mention

tagliatelle with duck sauce, penne capricciose, lasagna and many kinds of risotto among witch we cite risotto “all’ascolana”, with spek and

ham, or the classical “risi e bisi”.

Among the second dishes we mention baked guinea fowl, “salmì” rabbit, baked lamb,

escalope with marsala or white wine, rosbeaf ect... Along with seasonal side dishes like for example artichoke, peperonata, radicchio

Trevigiano pastellato o al forno, asparagus of Bassano, Borso peas….all fresh products and from local origin.

For seafood lovers you can find on Fridays the baccalà, the seppie in umido, mixed frying and on reservation other seafood based dishes.

Among the homemade desserts we suggest the almond tart or the tart with ricotta, the tiramisu, the “stracchino della duchessa”, the lemon

mousse or the meringata.
All accosted by local wines such as cabernet, refosco, prosecco di valdobbiadene, or verduzzo.