Mrs. Paola personally Ristorante Agriturismo La Montina aided by courtesy among the tables of sons Nicolò and Chiara.

Traditional recipes, the flavors, leavening with sourdough, the use of quality toppings like extra virgin Italian olive, tomato, herbs from the garden are the ingredients that distinguish the undisputed specialty.

To this we must add the passion for the good things and the desire to improve and experiment that led to the creation of many typical dishes from the inspiration of a kitchen border where the provinces of Verona and Mantua are divided compliments.

All meats that characterize many starters are produced in their own side of the Wine cellar in the environment and health in themselves. Flour for polenta or pasta are stone ground and poultry and some sheep and vegetables each come directly from the family farm around the Farm.

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RESTAURANT’S TIME