Fonte Avellana - Ristorante Le Cafanne: I Sapori

Fonte Avellana - Ristorante Le Cafanne: I Primi Piatti

Pasta dishes are therefore made using pasta produced entirely by hand with sauces that capture the delicious flavours of the woodland or the vegetable garden. The meats and roasts retain that magical aroma of the wood embers on which they are cooked, accompanied by the freshest

These delicious dishes are made with the same ancient wisdom which the people of Serra Sant'Abbondio still live their lives. Each recipe blends a simplicity and genuineness of taste and technique. Delicious succulent meats are cooked on embers - beef, pork, mutton and lamb, each selected exclusively from local breeders and raised in natural pastures.

Fonte Avellana - Ristorante Le Cafanne: La Crescia (o piadina) con e salumi e formaggi

Fonte Avellana - Ristorante Le Cafanne: La carne alla brace

Fonte Avellana - Ristorante Le Cafanne: I Fagioli

Fonte Avellana - Ristorante Le Cafanne: La Crescia (o piadina)

Dishes are prepared using simple traditional methods, with emphasis on the ingredients and according to the seasons, following age-old ways that reflect the eternal relationship with mother nature

Fragrant flat unleavened bread, or “crescia”, is cooked on embers and filled with local cured pork meats, making a traditional dish that is a meal in itself but also a substantial snack for any time of the day.

vegetables and wild herbs which are collected, as they have always been, from the land. Sumptuous home made dessertsprovide a grand finale and prepare for us to bid you farewell in the hope that you will return again. .