A restaurant in welcoming and well cared for surroundings.
After the renovation of the original farmstead several rooms have been obtained: the Hearth Room where meat is cooked at sight of the customer. The Veranda which opens towards the Jasmine court and the elegant and cozy Granary Hall. In the summer time tables are set in the open court among the delicate fragrance of jasmine flowers and roses.
A cuisine rooted in tradition
The cuisine of the Cascina Diodona combines quality, lightness and respect for tradition. A few examples among the many different dishes offered by the Cascina are: Liver Patè, Soufflè of flowers of Courgette, "Milanese" Risotto, Gnocchi filled with Porcini mushrooms with Castelmagno fonduta, steak tartar and Chianina beef entrecote, Grilled meat as well as vegetarian dishes. Moreover one can find several unique dishes especially created for lunch. Moreover, several tasting menus and children menus are available as well as menus for celiac customers.
A cuisine warmed by fire.
The uniqueness of the Cascina is in the cooking of the meat on wood fire. In the hearth room meat is cooked on a stone fireplace or is broil cooked on wonderful spits located outside each hall. Recommended are the Chianina beef Entrecote, the lamb cutlets, veal leg, deboned red meat and the suckling pig.
A cuisine that is more than 20 years old!
A cuisine that is inspired by our territory and by the changing of the seasons
Our cuisine valorizes regional products by proposing dishes rooted in tradition but with surprising combinations. Since several years we work with local companies for the promotion of their products by proposing to our clients thematic menus. Among others the Cantello Asparagus of the Mazza company. The Formagella del Luinese of Caprivalcuvia, the aromatic herbs and the honey from Suzanne Ress's Donadio estate. The alpine goat cheeses of Casale Roccolo.
