Our philosophy

Ecology and wild herbs

A cook from day one, for over ten years Dafne has been looking further into ecological cooking, home cooking and the cooking of our grandmothers’: natural sourdough leavening, the use of wild herbs and spices, the making of limoncello and preserves,etc.

Dafne’s house is also a Bed and Breakfast. You can get a taste of the experience by attending one of her cooking classes.

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Home Cooking: simple ingredients and lots of culture

“Home cooking” is very different from “Haute Cuisine” in that it is based on three pillars:

- This means the ability to improvise with what you have in your cupboards or vegetable garden rather than buying an abstract and precise list of ingredients.

- The ability to transform the simplest products into delicacies rather than using particulary expensive or precious ingredients.

- Attention to the nutritional, curative, aphrodisiac, symbolic and religious characteristics, to the cultural meanings of food.

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We gain inspiration in the fields and at the market and do it all from scratch

At whatever gathering you attend, Dafne will teach you to

- Recognize fresh and local products, the synergies between them 

- How to make dough and rising agents, from scratch

- How to cut and wash vegetables in the best way for the dish you want to prepare

- How to use wild ingredients (herbs and spices)

- To appreciate raw and fermented foods at home

- How to choose and handle the most suitable way of cooking (boiling, frying, stewing, roasting