A big Indonesian teak table where people meet in the morning. Our highly praised home-made muesli, and delicious jam made from fruit from the garden. Our jam assortment includes apricot with lots of rum, cinnamon and cardamon, quince and pumpkin with rosemary or strawberry lavender.
The coffee we get from a small place at Lago di Garda, Lucafe, which makes exquisite coffee pods for our small red espresso machine. If you drink one cappuccino, you will most likely ask for another one.
We will prepare any egg dish for you on the spot. The food is then served on hand-made pottery from Israel and you use beautiful exquisite copper cutlery from India. Tea and coffee in cups from Japan. Everything blending harmoniously.
Breakfast that’s worth getting up for. Some people would even call us breakfast and bed rather than bed and breakfast.
We are really into healthy food. Oats in the morning are always on the menu for us. Since we trust no one from the food industry, we make the muesli ourselves. We want to know exactly what is in it and avoid all the things we do not want to have. So this is the winner recipe! Super healthy and so easy to make! Enjoy when you are staying with us and make yourself at home!
1/3 cup of brown sugar
¼ cup honey
3 tablespoons oil
750 gr oats, small leaf
1/4 cup flaxseed
¼ cup sunflower seeds
and then whatever you like to add: coconut, almonds, raisins, pumpkin seeds….
So mix the sugar, the honey and the oil in a pot and bring to a boil. Take from the oven, cool a bit down and mix well with the oats, the flaxseeds and the sunflower seeds. Spread evenly on 2 baking sheets. Bake in the oven at 160 degrees fan for about 30 minutes. Watch and mix when it starts to get brown. Reduce the heat to 140 degrees and then add everything you like from the options mentioned above and bake for another 10 minutes. Cool down before filling into glass jars.
Yellow Tomato Jam
We are regularly jamming! Apricots, quinces or cherries from our garden, plums, pumpkin from the farmer close to our b&b, and sometimes yellow tomato if we find this delicacy at the farmer’s market. And we also proudly present our onion jam on the breakfast table. A recipe we imported from Calabria, where Italians eat this beauty with cheese. All the fruits and vegetables meet exotic spices in the pot when cooked to jam and thus turn into absolute taste winners.
So this is a spoiler for you, if you think of staying with us. The recipe of the famous yellow tomato jam:
1 kg yellow cherry tomatoes
Peel of ½ lemon
Fresh ginger, peeled and grated
Combine all ingredients in a pot and bring it to a simmer over medium heat, then reduce the heat to low. Simmer until the tomatoes are tender but still hold their shape, 10 to 15 minutes.