The Spring is the principal season for a discovery journey between these tastes. So many wild grasses picked up with ancient rustic wisdom, finish in the plates of the trattorias. To flavour them, an intense oil and with a spicy final; to accompany her, all the court delights: meats, cereals, vegetables.

The profiles of the Hills emerge at dawn from the clouds like islands when there is reached South and, at the doors of Monselice, one enters into an ancient farm that today is also a biodynamic cultivation. The company presents itself to the feet of Monte Ricco, on the barnyard in trachite, where it is possible to find the farmer to stretch his cereals like a time, because this stone “dries and does not dry”. Around a frescoed open gallery of 1500s. Not much distant, an olive press to mule it works with a complicated mechanism planned by Leonardo Da Vinci. This structure has bee the ancient barn of Monselice from the XVI century. Today it is a didactic farm that produces cereals, vegetables, oil and oven’s products. The grindstone of the cereals happens still to stone, and the cooking in an oven to wood. Bread is produced, breadsticks and the famous bread biscuit.