Nicola has transformed Cantine Zanieri into what we see today: a point of sale, an excellent service for restaurateurs and a wine shop
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In Jonathan’s pizzeria you eat a pizza made with his special dough of ancient grains which is crunchy, crumbly and light because it is less rich in gluten and therefore more digestible. The raw materials chosen by the pizza maker are of the highest quality: the extra virgin olive oil is that of the territory (from the Trebbio company), the water has certain characteristics, as well as the tomatoes or cheese.
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It is an increasingly sought-after figure who lends himself to work in various fields. Above all, the tasters work side by side with the companies and are indispensable for obtaining the perfect blend (for roasting companies) or the best system (for machine manufacturers).
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Garden Caffè Bistrot is the meeting place with kitchen where you can have breakfast, drink a good coffee, read a book while sipping a good wine, have a chat with friends accompanied by a drink. It is also a place that transforms into a restaurant to let you savour our best simple dishes with super genuine ingredients for lunch and dinner.
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This traditional dessert is a must on our tables and the Forno Conti creates its own version produced with sourdough. Il Forno chooses extremely fresh raw materials and uses dried and then caramelized, not candied fruit (orange and citron).
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