About
The selection of Bottega follows the trend of that of its territory according to the seasons. With maximum attention to the search for raw materials, Paola and Valentina offer their cuisine, true to tradition: the peppers with bagna cauda, the green sauce, the zraria, pumpkin pie, the tire, the sciacarotti, meat beaten with a knife, roast cooked with meat from local farms, the snails in zimino, the cured and the junket of small local producers and then again from the vineyard peaches, organic vegetables and flour of wheat, barley, corn eight rows or buckwheat and organic stone ground. In season there are plenty of porcini mushrooms from the surrounding woods and all year round truffles, both white and blacks, from local production.
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