Once upon a (breakfast) time
Here at Cascina La Commenda we like to step back in time, especially at breakfast time. Each time we prepare breakfast, we think of how our grandfather would have done it, with simple but nourishing ingredients.
Let’s start with a premise: peasants actually used to have two breakfasts. The former was light and very early in the morning, before milking the cows or working in the fields. Working was a priority.
The latter breakfast was later in the morning and was the most important meal of the day. It was a reward for the hard work of the early morning and it had to ensure enough energy for the rest of the day.
Ingredients were simple but nutritious: bread, eggs, cheese, polenta, freshly milked milk and seasonal fruit. The meal was totally savoury, since desserts and sugar did not exist by peasant families.
After such a rich breakfast, lunch was just a light snack, while dinner had to balance the energy spent during the day. Milk was often eaten as a soup with bread, polenta or the dough of the tajarin, our local homemade pasta, which was once known as santarèla.
As we prepare breakfast for our guests, we use natural, tasty and nourishing ingredients. Bread baked in our wood-fired oven, homemade cakes and biscuits, baked with our stone-ground flours, homemade jams coming from the fruit of our orchard. Don’t miss our savoury specialties, such as local cheese and cold cuts. We also have hot drinks, fresh seasonal fruit and juices. Egg-based dishes are available on request.
Get your fill of energy at breakfast time at Cascina La Commenda!