Manager: Natale Allegra.
Typical cuisine of Madonie. Cooking for celiac. Pappardelle with wild boar ragout; rabbit in sweet and bitter sauce with roasted almonds; chicory flan with Boletus mushrooms and cottage cheese, cooked au gratin with “caciocavallo” hard cheese; Sicilian “cannolo” filled with crunchy nougat and curd cream and candied cinnamon. Wines: very rich wine-cellar with over 300 labels; Mr. Allegra takes care of it personally. Liqueurs and oil card.
Cooking courses. Wine and food tasting events organised in cooperation with the best wine-cellars of Sicily.