Storia e curiosità

Our story begins long ago in 1970 when Gianfranco and Franca Tombini decided, after a period of "roughing it" at the rifugio of CAI in Frontignano, Ussita, to pursue the long task of restoring the structure for catering and hospitality, motivated by a passion for the mountains and preserving the ancient culinary traditions, while proposing new creations.

I nostri piatti per il Menù della Sibilla

Bonus Henricus with ricotta gnocchi and roasted nuts (Available all year) Ricotta gnocchi (flour, cheese, eggs, and young pecorino cheese called ‘first salt’) whipped with "bonus henricus", smoked lard and bacon. This is then topped with toasted walnuts, which have been roasted in the fat.

Cosa c'è nel piatto

The products used...  

Bonus henricus is a type of wild spinach, known locally as ‘olibri’. It is collected in the wild at the altitude of about 1600 meters where there were ancient summer pastures and paddocks made by shepherds. The other main ingredients of the dish are the ricotta and pecorino (first salt), a fresh cheese - not yet matured.

...And their producers  

The ricotta and pecorino are made from Azienda agricola Tenuta Scolastici - Macereto di Visso The wild spinach is collected in the mountains.

These products help biodiversity

Extensive rearing of sheep and grazing areas for sheep exist within the Park. This contributes to the maintenance of secondary grasslands where there are a wide variety of plant species, including an abundance of orchids (in the Park there are more than 30 species). In addition the grasslands also represent the ideal habitat for many species of birds to nest, such as the tawny pipit, the red-backed shrike and the skylark. For these reasons these habitats are considered to be of priority interest by the European Union. The preservation of these precious and fragile environments depends on the maintenance and management of these pasture areas.