THE GREENHOUSE

Built in 2015, the cold greenhouse or seedbed in a protected environment is the indispensable element for our kitchen that cannot give up the freshness of the vegetable at all times..
Here to make the difference are the day and night temperatures, the light and humidity levels, essential to keep the cultivated plants healthy and make them grow properly. It allows you to anticipate the flowering of different plants out of season and to have vegetables and fruits available without having to import them from other countries.

OPEN FIELD

A large terraced area for planting at home. Some seedlings bred in greenhouses will also be transplanted here, after the thinning phase.
Cultivating in the open air is a panacea for body and mind. But it is also effort and dedication, knowing that unpredictable weather and bad weather can compromise the harvest. We want to share emotions with those who love the land, organizing courses to make known the techniques of cultivation and use of different plant species, to have the opportunity to use fresh products to be consumed.

AROMATIC PATH

It comes from the real need of our kitchen to have aromatic herbs every day. They are a precious element to enhance every recipe and transform every dish into an author's painting.
It is possible to discover, step by step, the individual species, over 400, carefully selected and cultivated, harvested every day at dawn or at sunset, to be able to bring them always fresh in the kitchen. The "aromatics" take their name from the pleasant scent they emanate and, when fresh, stimulate the sense of smell, which is why we invite you to visit the areas dedicated to them and enjoy them on our table.
The didactic tables along the way allow guests to get to know them and learn about their characteristics by walking quietly to let themselves be enveloped by the scents and colours they offer.

THE WILD HERBS

Knowing how to recognize and cook edible wild herbs is a practice that over time has almost been lost as a result of the enormous availability of vegetables that come from intensive productions and the little time available to devote to their research.
Field herbs grow spontaneously even in the most hidden areas of the Madernassa park, protected and far from polluting sources, where every morning they can be collected and brought to the kitchen. They are cut at the base with a sharp knife and collected in a basket, then they are cleaned, washed and dried then prepared to make the dishes that will be served at the table unique. Now more than ever it is time to dedicate time to experience nature, with due respect and devotion.
At La Madernassa we encourage guests to participate in the search for the many edible seasonal herbs with forgotten flavours, such as Dandelion (Taraxacum officinale), Chicory (Cichorium intybus), Borage (Borago officinalis), but also Asparagus (Asparagus acutifolius), Nettle (Urtica dioica), Plantain (Plantago major), Portulaca (Portulaca oleracea), and many others.

THE VINEYARD

Vitis vinifera is the scientific name of the vine plant, which belongs to the Vitacea family. Its fruits, organized in clusters or racemes, are of a type of berry. A small vineyard is cultivated on an area within La Madernassa Park.
The life cycle of the vine scrupulously follows the alternation of the seasons. The break during the winter, the awakening of the plant in the spring, the production of the fruit in the summer and the harvest in the autumn season. And then every moment will be the right one to discover it, to know it, to live it.

The Langhe, Roero and Monferrato area is certainly one of the most renowned in the world as one of the best wine-growing regions. Barolo, Barbaresco, Roero, Nebbiolo d'Alba, Barbera d'Alba and Barbera d'Asti are wines known and appreciated all over the world. Our guests can choose to be accompanied to the vineyard by expert sommeliers to learn about the different typical vines of the territory completing the experience with a guided tasting on different levels.