When we have the pleasure to host large groups of people or retreats we propose the home cook service. We like taking care of our guests, from breakfast to dinner. We study with our home cook balanced and rich meals and every day we like to vary the products, to satisfy everyone’s tastes and never bore the palates of our guests.
Food and health the combination for breakfast at B&B Torretta:
“Let food be your medicine and medicine be your food,” said Hippocrates. I make my diet an important aspect of taking care of myself, and I also apply the same principles for my guests’ meals. We like to offer a wide range of products, which include carbohydrates, proteins, fruits and vegetables. With our home cook we choose products with genuine ingredients: ancient grains and fruits, stone-ground wholemeal flours, unprocessed products free of preservatives and excessive seasonings.
A sustainable and organic breakfast:
From breakfast to dinner we follow my life philosophy: sustainable, zero-waste and organic. Purchase bulk products to reduce packaging and avoid unnecessary consumption and waste of plastic and paper, because reducing is better than recycling! With our home cook we choose products grown locally following organic and biodynamic disciplines. We purchase exotic products, such as coffee or cocoa, from certified fair trade to ensure that they are grown in accordance with the producers. We create menus following the seasonality of the products, so we offer products grown according to the cycles of nature, which have required low energy consumption.
Local products:
We buy food from small local organic farms when possible. We like visiting companies and checking their work. I am an agronomist and to a small extent also a peasant, so I like to check how the producers work and I choose those who operate following an ecological and organic philosophy.
When I have the opportunity we offer fruits and vegetables grown in the vegetable garden and orchard of Borgo4case.
Traditions and knowledge:
Food is a means by which a territory and its traditions are told. There are specific products that evoke stories and knowledge. I try to never miss tipical products and recipes. I have learnt many recipes of Tuscan and Camaiorese gastronomy that I have acquired over the years and which are now part of my culinary background.