The buffet breakfast, usually taken on the villa’s panoramic balcony-terrace, is a fine spread of excellent patisseries (apple strudel, seasonal fruit tarts, cheesecakes, etc), croissants, pastries, cereals, nuts, dried and fresh fruits. There are platters of cooked and cured sliced meats, salami and cheeses. Eggs and bacon are cooked to order. Everything is made with organic or biological ingredients.
It's possible to book a private dinner prepared by chef Francesco Leoni (previously at Harrods’ Dei Frescobaldi restaurant in London). Leoni produces highly refined, seasonal cuisine using carefully sourced, organic ingredients. Dishes include grilled scallops with sundried tomatoes, pumpkin risotto with crunchy pancetta and goat’s cheese, beef fillet with mushrooms, or baked seabass with vegetables. Wines come from the owners’ winery in Basilicata.
