Cascina Ronchi

The farm is situated in a typical farmstead in the San Martino Valley.
The oldest part of the building dates back to the XVII century, while newer enlargments (hay-barn and stable) were made during the second half of the XVIII century.
We are not in the presence of an 'aristocratic' building, as it was planned to lodge peasants working in the vineyards, raising silkworms and taking care of livestock.
In fact, its architectural style is very simple and privileges the functionality of all the internal parts to the agricoltural activity, without decorations or embellishments.
The first impression that the farm gives you is that of solidity; stones and wood were the only building materials used in the past, as nowadays. No recasting, no adaptation, no further enlargment has been made for more than one hundred years, allowing the guests to enjoy the sight of a timeless building.

Staying in one of its rooms reminds to the rhythm of life scan by nature: the silent nights, the woods, the scent of the rain, the coldness in winter....
But alas, our farm is not a museum and life goes on normally and peacefully in the quietness of the dining room and during the daily chores.
Our three guest rooms are on the first floor and are the same ones where in the past the share-cropper and his family dwelled. They all have private bathroom with shover; two of them are double-bedrooms and the third has a double-bed and two single beds. One double-bedroom still retains its original old fireplace.

The dining room is on the ground floor and boasts its huge fireplace. During the day the dining room serves as a peaceful meeting point.
The kitchen is on the ground floor too; its structure is still the original one with its own old fireplace; obviously, the fittings of the restaurant are brand new.
Òur food is prepared according to the typical countryside bergamasque tradition: Polenta and Roast, Braise, Stew, Boiled meat, Stuffed beef brisket, Grilled meat; Bread, Pasta and Cakes are handmade.

We are proud to say that our food gives to the guests the chance to taste again flavours sometimes almost forgotten.
The cellar preserves the treasure of the wineyard and the charcuterie prepared directly in the farm.
The remaining part of the building is taken by the stable, the hay-barn and the laboratories for the production of the charcuterie and the butchering of the small livestock.
The farm lies on 4 hectares of land: 1 hectare of vineyard, and 3 hectares of woods and thick woods.
The planting with vine, on its characteristical terraces, dates back to the XVI century. In the course of time, and particularly during the last two years we implanted new vines to renew the production. We now produce two IGV wines: Merlot and Cabernet for red wines and Moscato Giallo e Bianco for the white ones.

The breeding of livestock allows us to offer to our guests charcuterie and meat made locally and without preservatives.
The breeding of goats allows the production of milk, and consequently of fresh and seasoned cheese.