The restaurant at Farm-house Al Pum Rus

In Sozzago, on via Cerano, Barlet rice arrives from the fields of the family farm: during cooking it releases just enough starch for a creamy risotto, while the grain remains perfectly separated. The name comes from the small barrel of water and vinegar that rice workers carried into the fields. The kitchen also features Torta Ginetta, made with apples from the property according to grandmother Gina's recipe, and Fassona Piemontese ribeye steak from Azienda Agricola Bosio in Villanova Biellese, served with baked potatoes. In summer, vegetables on the table come almost entirely from the cooperative's gardens, depending on the season and current availability. The menu offers vegetarian proposals and gluten-free or lactose-free options. There is also an event dedicated to plant-based cuisine, "Alchimia Vegetale". Among the dishes mentioned by guests, the risotto Milano with farmyard ragù.