My "angolo dell'orso" (bear corner), formerly a henhouse, even before my arrival has always been a place of hatching, cackling, laying and producing - with attention to the principle of "zero kilometers". 

I overtook this principle and developped it a little further. The chicken left. Once a henhouse, now it is a loft with kitchen and production elements, in which I dedicate myself to my passion for the cuisines around the world - of course, especially the piedmontese one. Our terrain provides me with many components which I use both in the kitchen as for other products. Furthermore I enjoy living our site, strolling through it and working the terrain when I need tranquillity and retreat - or simply when I need to get in the sunlight before my winter sleep. 

So the loft is a bear cave, a place for feasts and we offer presentations and tastings in it. Here i brood on prototypes for products we can make from our harvest, or I just brood. I grumble over recipes, prepare dough for wood oven pizza and bread with our guests, dry the harvested herbs, produce pasta with a variety of biological flours. Sometimes it gets a bit wild mixing different food cultures, which is why a meal with the same title rarely is the same as the time before. Most of the times I like it this way, and the times I don't - as most bears - I say as little as possible about it. 

Those who visit the loft will find out that it is also "bearly" suitable for hybernation - even bears have to rest now and then.

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