Al Cippo

We arrived drenched from a long hike in the mountains. We were given the warmest welcome, a fire was burning in the stove; we were encouraged to hang all our wet things around it. Later for dinner, we were served the most delectable and original food we have ever tasted: Cjasions stuffed with herbs, nuts, ricotta, cheeses, and the best gnocchi al ragù I have ever put on a fork. The dolce was also deeply original: cjasions stuffed with crumbed biscotti, figs, apricot, sultanas soaked in grappa, lemon and orange zest, . The padrone makes the cheese, salami and speck from his own herds. If you stay overnight, and choose the salty breakfast, you will be richly rewarded! We will never forget the marvellous welcome from this place and the warmth of the people who run it.

Owners too busy to make service outside in the yard.. We came by motorbike,wete not served at all and left.

I had the pleasure of spending two nights at the agriturismo with eight other people. The location is ideal for the excursions available in the area. The agriturismo has three rooms, all spacious and clean, as is the bathroom. The dining room, located on the ground floor, is not very large; small tables have been placed outside to increase the seating capacity. It is also clean, and in the evenings, it has a wood-burning stove that cools the air. The owners, Fabiola and Manuel, are two people who love their work; they welcomed us warmly and spoiled us. Everything we ate (their own cured meats and cheeses, sweet and savory cjarsons, frico and sausage, venison stew, a side of mushrooms, cabbage and red cabbage, and their homemade desserts) was excellent. One thing I must say about the polenta: if you don't try their polenta, you'll never know the true taste of polenta! Polenta MUST be cooked in a spolert and therefore MUST have a slightly smoky flavor, theirs has it and I really appreciated it.