The restaurant at Farm-house Freelandia

Appetizers: Many tasty and innovative samples prevalently made with vegetables which are in-season. First Course: First course dishes made by hand on site with a vast selection to choose from, from classic dishes from the Romagna region of Italy to the most original and sought after plates. Second Course: Many meat alternatives grilled during the winter and barbecued on red hot embers on a bonfire during summer nights. L’Agriturismo Freelandia carefully selects its wines to accompany each dish with the appropriate flavors. Furthermore, don’t miss out on our desserts, fresh, genuine and hand made just like back in the day. During the summer nights an open bonfire will allow you to taste the flavorful Argentinian Asado meat accompanied by a variety of other meats cooked by fire. ARGENTINEAN ASADO The national Argentinean dish is Asado. Asado is derived from what the gauchos had to cook meat with and has remained the same to the present day. The animal is butchered, lamb, pork, and mostly beef, in half lengthwise where long skewers are inserted and placed into the ground at a 20 degree angle so that the fat does not drip onto the fire but rather baths the meat as is runs down the skewer during cooking. Beef is usually cooked with its skin and for this reason it is given the name “asado con cuero”. Asado is a meal that must be prepared with special care regarding temperature and cooking time. Usually in order to eat at lunchtime (12:30) the fire must be prepared at sunrise. Every different cut of meat requires different cooking times so that everything is ready to eat at the same time.