Azienda Agrituristica Rifugio Peschiera Pianvallese In Villa minozzo

My friends are incredibly talented and have extensive experience. They really know how to cook here. The aromas are amazing! Irresistible food: fresh, seasonal, local, and, not surprisingly, honest. Delicious dishes to be savored with your eyes closed or devoured in large quantities. Restorative winter broths with fabulous cappelletti floating in them, tiny—you can fit eight in a spoonful. The lasagna tastes like a soufflé. The tortelli verdi are plump little pillows, seasoned with fresh raw butter. The roasts are justifiably famous, and Obelix would have loved the kid in particular. The wine is red. Let's not forget the desserts; my favorite is the spring strawberry one. I deeply regret the goat cheeses, which weren't made this year 2025, but who knows, next year, I hope. There's a huge vegetable garden next to the house, where preserves and jams are grown. Mountain potatoes, the absolute best, are available for purchase. The food, the family, the stable, the hospitality, it's all WOW.

The food is really excellent and plentiful, you feel right at home.

The atmosphere, food, and service are "just like home"—everything is excellent, and the owner is a delightful person. Absolutely recommended for those who enjoy a cheerful lunch/dinner, with excellent, informal cuisine.

Family run, excellent homemade food. Anita and Graziano are fantastic people.

Rustic and authentic farmhouse! Fixed menu with appetizer, two first courses, second course and dessert. The family that runs it is very nice, with an honorable mention to Olmo who improvised a concert with guitar! We will return when we are in the area again

As it once reminds me of my grandmother for eating and my grandfather for wine

"Made in Rov" agritourism company; via le Bore 18, Villa Minozzo. If you want to encounter the Reggio Emilia Apennines, not only in the dishes, flavors and landscapes, but through the people, come and visit "il Gago". Graziano welcomes you with his rough sweetness, in his farmhouse, with the strange name, which he will not fail to explain to you, if you ask him the meaning. He has been managing this place for many years with so much passion, with the simplicity of someone who wants to offer you what he does and what he is. The dark goats of the Murcian breed give a sweet, creamy and fragrant milk, which allows the production of extraordinary cacioricottas and goat's cheeses, which you will then find on your plate. A real place, historical memory of the Apennines, homemade tortelli, an explosion of flavours, slow ragù, roast kid, vegetables from the garden and delicious desserts. I keep the deepest emotion to myself.