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 food and my grandfather for wine

"Made in Rov" agritourism farm; Via le Bore 18, Villa Minozzo. If you want to experience the Reggio Emilia Apennines, not just through their food, flavors, and landscapes, but through their people, come visit "il Gago." Graziano welcomes you with his rugged sweetness to his agriturismo, with its strange name, which he'll be happy to explain if you ask. He's been running this place with passion for many years, with the simplicity of someone who wants to share what he does and what he is: the dark Murcian goats produce sweet, creamy, and fragrant milk, which allows for the production of extraordinary cacioricotta and goat cheeses, which you'll then find on your plate. A true place, a historic reminder of the Apennines, homemade tortelli bursting with flavors, slow ragù, roast kid, garden vegetables, and delicious desserts. I'll keep the deepest emotion to myself.