From the mid-summer season until October, we close our restaurant to allow us time to carefully harvest our produce by hand. Our beans, once harvested, are dried and stored in a cool, dry place. Our potatoes, once harvested, are selected individually and put in a cool place. We then use them to make excellent gnocchi or mashed or roast potatoes. Once our tomatoes are ripe, we prepare passata sauce that we use in the winter months to flavour our dishes. Some of our vegetables are pickled or marinated in oil to be used in our recipes or served with our cured meats. Guests can taste delicious radicchio salads in our restaurant during the winter months too.