The breakfast moment is particularly pleasant because it allows us to interact with guests and offer them typical products of the area, largely cultivated and transformed by us following old recipes from the peasant tradition. We have banned large-scale distribution that privileges low costs, homogenizing all flavors. Instead, we focus on enhancing what is good, typical, and genuine in our place: sourdough bread made with organic flour from our ancient grains, baked in a wood-fired oven, jams made with fruit produced by us and organic cane sugar, local sweets that follow the seasonality.