Beyond winemaking, the years following the restoration of the farmstead saw the estate's hospitality side come into its own. Carolina, who grew up cooking alongside her grandmother Gina and trained at the Hotel Management Institute, took charge of it early and quickly became the heart of the agriturismo.

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Her cooking is careful and genuine, in keeping with the philosophy that runs through everything at Il Poggio. Ingredients sourced from local farmers, stone-ground flours, cured meats and cheeses produced and aged nearby. This attention to seasonality and to the choice of producers she works with finds its expression in the dishes of the Piacenza tradition, for which Carolina holds deep respect and dedication: ricotta and spinach tortelli, anolini filled with braised beef served in broth, pisarei e fasò without tomato, as the old tradition demands.
Carolina is currently joined in the kitchen by Emanuele Roda, a young cook with experience gathered across the world — from Australia to Japan, by way of the Ostreria Fratelli Pavesi in Piacenza — a background that allows him to bring fresh ideas and techniques to the classic cuisine of the region.

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Completing the hospitality offer, a small bed and breakfast of four simple, well-kept rooms within the farmstead.

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For information, prices and availability, write to info@vinodelpoggio.it or call +39 371 5857354.

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