The restaurant is partly an old outpost of the Castle of Statto in the fifteenth century, in a dominant position on river Trebbia. The dining room is a bright nice porch with large windows overlooking the flower garden and the beautiful view. Next, in a small and cozy room, you can enjoy a good cigar chosen out of a careful selection, to combine with a good spirit.
In the kitchen, mum Elide, in harmony with Angela Repetti, move on the tradition–innovation double track, never neglecting the weight of the preparations. In the kitchen they prepare all pasta, both stuffed and dry, marinating meat and fish, desserts as well as bread and pickles that accompany the big cheese cart. Great passion in the selection of Italian cheese, that are almost always, if possible, within the limits of seasonal productivity. A cart with sensational assortment of goat cheese types of the region, many of which are the excellent Piedmontese Alpine cheese of the south, such as Caciocavallo Podico cheese aged in caves for over 3 years, as well as good Pecorino cheese from different regions and with different methods of aging, a very good choice of blue cheese made with different types of milk.
