Sunday, August 18, 2019
Foodiestrip World


After the description of the “Restaurant” and the related review questionnaire, here a reading about the “Farmhouse”, a business with its own rules and very peculiar characteristics

The farmhouse cuisine leaves little room for interpretation. In the ‘80s, it was owned by a family of farmers that opened the farm doors to a few hosts only. Everybody was eating together, talking about organic products and cuisine, and an accommodation was offered to the hosts.

Today, the attention is focused on the quality of edibles, on traditional preparation and the home-made production. Let’s not forget that the farmhouse is one of the most regulated food businesses, and this attention is mostly focused on the farm production. Simply, the restaurant that is attached to the farm, transforms on site what the same farm might have sold to the market.

According to the regulation, the incomes of the agricultural activity have to prevail consistently on those of the restaurant. So, it is clear what emerges from this kind of regulation. Born to regulate the phenomenon, and to avoid unfair concurrency between activities of different kinds, the regulation has the merit to protect, maybe not consciously, the initial spirit of the ‘80s. In spite of the past years, what gives value to a farmhouse is its genuineness. Genuineness in the ways of the staff, and in the processing of the supposedly high quality and healthy products coming from the adjacent field.

Consequently, when appreciating a farmhouse, we have to keep in mind that the tradition, as well as the familiar ambiance, should always characterize the structure and its cuisine. Paradoxically, the general quality is less important of self-production and simplicity (for example, the law requires alcohol and spirits to be produced by the farmhouse, and it is clear that a John Doe wine of the Jonh Doe farm can’t have the same qualities of a Romanèe-Conti)

How FOODIESTRIP rates reviews categories

Service 3.5

Location 4

Menu 5++

Quality/Price ratio 5

Main and specific topics:

  • Tradition
  • Commercial farm attached
  • Edible products origin and quality
  • Preparation and products territoriality
  • Seasonality




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Fabrizio Doremi
My name is Fabrizio Doremi and I am a mathematician. I started working as an IT consultant when I was 21, then I followed for six years the development of the project:, at age 28 I founded Wiloca, and I was responsible for the digital restyling of Gambero Rosso (an Italian guide). In this scenario I had the idea of Foodiestrip. It is reality now. Since I'm in my forties I decided it was about time to go back to school for a degree in Communication. Just in case the numbers will finish I'll always have words.