Aperitif

Coffee

White Wine

Water

Digestif

Family friendly- Kids are welcome

Nearby Public transport

Nearby public transport

Possibility to pick up the guests

WiFi Available

Pets in the house

Free parking

Street Parking

Street parking

Euro

Danish krone

Swiss franc

Norwegian krone

Swedish krona

Brazilian real

Mexican peso

New Zealand dollar

Ringgit Malasio

Peso Argentin

Chinese Yuan

Dollar

Czech koruna

Indian rupee

Romanian leu

British Pound

Canadian dollar

Australian dollar

Hong Kong dollar

Singapore dollar

Japenese Yen

Israeli shekel

Autumn Menu: Pumpkin & Chestnut Feast & cooking class

Romagna and France: A fusion menu

Mortadella & Friends

Brunch in the Countryside

'Apericena' with a gorgeous countryside view

"Say it with Flowers"

We celebrate the 2nd week "Tempi di Recupero" - reusing leftovers and less used parts of food - of winter 2022-23, this time based on fish.

Since several years Lucia is active member of this creative association. Lucia & Peter cordially invite you to join together with a maximum of 12 other participants at our big open kitchen table for great creative food and philosophical conversations. 

The opening Mexican sparkling aperitif is based fermented peel and heart of pineapple and accompanied with Ghanaian lightly spiced plantain fritters. The appetizer is made of leftover Fish & Chips meatballs with a salad and malt vinegar. Follow leftovers of boiled octopus sautéed with spaghetti served with cream of broccoli and a julienne of pickled broccoli stems. As 2nd course roast mullet with wild plum chutney. "En finale" an Austrian dessert meringue baked over sour cherries jam.

Accompanied by wines, coffee and digestif.


We are (again) in... Times of Reusing Leftovers & Unusual Parts!

This is a eco-sustainable experience!

The host will welcome you to her fantastic countryhouse on the hills of Bologna

Mexican sparkling cocktail made with fermented peel & heart pineapple
Kaaklo a popular street food from Ghana made with plantain fritters and spices


Bourbon aperitif and Tepache cocktail Kaaklo

"Meatballs" made with leftover Fish & Chips served with a mixed salad and malt vinegar

Fish & Chips pancakes, dill and mixed salad

Appetizers

Leftover boiled octopus sautéed with spaghetti and served on a cream of broccoli with a julienne of pickled broccoli stalks

Spaghetti with octopus scraps sautéed on broccoli cream

First course

Rusticani are wild plums growing on our land at Bazziganta

Roasted mullet and Rusticani chutney

Main course

A rich meringue resting on a base of Modenese - style fried black cherries and all baked in the oven until golden brown

Salzburger Nockerl

Dessert

Seafood

Spanish

Simplified Chinese

Traditional Chinese

Dutch

English

French

German

Hebrew

Italian

Borgo Bazziganta

I try to live up to the Korean word for "taste" which translates as "hand taste": the feeling one experiences when being served food made with love. I see hosting as a great opportunity to share my passion with people other than my loving Dutch husband and co-host! 

Together we make magic in our lovingly restored farmhouse in the Colli Bolognesi. Background music, tall candlesticks, family silver and porcelain... all to spoil you for an evening! Perhaps it may be so unforgettable that you come back for more :) 


We are (again) in... Times of Reusing Leftovers & Unusual Parts!

Other experiences by Lucia

Dinner

Dinner

Dinner

Brunch

Dinner

Dinner

eatwith

company

help & support