The restaurant at Farm-house Tra I Filari

At Cassine, you come only to eat: Tra i Filari has no rooms. Fassona beef raised and bred on the farm becomes tartare with caramelized onion; donkey transforms into ragù for spaghetti paglia e fieno, homemade pasta. The service is discreet and attentive. No creative dishes or strange combinations: the raw ingredient speaks for itself. It often happens that you end up here by chance, during a trip through the hills, and find exactly this: good food to eat, among the vineyard rows, without looking for anything else.