This agritourism business of extraordinary simplicity is a sure prototype of what this countryside business should be like. Anna Rivera, passionate about organic products and of the area, serves her set menu of many small “tastes” every day. The dishes are eaten in the simple dining room where the fragrance of homemade bread made with sourdough starter is already an eloquent symbol of the flavours that are to come, a display of a territory to preserve. The cuisine will be seasonal, the wine menu essential, but the kind hospitality is always present next to Anna’s passion. Here is a selection of the dishes you might be served: liver pâté with sweet and sour vegetables in honey, brawn, savoury milk fritters or the traditional Apennine fricassee served with cornettoes. Porcini pie or the zucchini and mint flan with Montebore cream. The first course includes the must-have handmade agnolotti pasta filled with stewed meat, but also the vegetable and wild herb minestrone or, other times, the chestnut gnocchi of Val Scrivia with porcini sauce. The Liguria-style turkey hen is delicious, the Sambuca lamb with capers or the roe deer sausage with puree are sumptuous; in summer, the classic rabbit tuna. The invigorating garden salad is always present. A selection of cheeses is always served before the tart made with homemade jams, the sweet milk of the local tradition, the peach and yogurt bavarois. A drop of Arquebuse after the moka coffee will make you happy.