The autumn atmosphere, woods of colorful hues, ancient recurrences.
November is the month in which Carovilli is endowed with recipes passed on from one generation to another, for example “sagne e jerv”.
A wholesome meal typically prepared on All Saints’ Day when fresh made pasta (short flat rectangular noodle kneaded with water and flour) is served with cabbage touched by the first spell of autumn frost, bacon and hot chili pepper, warming the hearts of fellow diners on the first days of cold weather, but not just this.
It is said that in years gone by an extra portion would be left on a window sill as solace to all souls, a humble yet innermost thought.
Even now we continue to prepare this dish at our Farmhouse during the initial November holiday. Hence, we are here at Monte Pizzi ready to welcome you warmly and narrate the history and culinary flavors of our tradition.