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The farm is located by Luciano Piserchia Laviano in one of the most picturesque and unspoiled Alta Valle del Sele, on the border with the province of Avellino and the Basilicata, in an area rich in forests and beech woods near the nature reserve of WWF Monte Eremita Marzano-established in 1993. The country, about 1,500 inhabitants, was completely rebuilt after the earthquake in Irpinia in 1980. Many, especially young people, have left the country, which has experienced in recent years an alarming population decline . Luciano Piserchia instead returned to Laviano groped for the company to start a farm in an area located on the edge of the tourist circuits, food and wine of the province. And 'the bet Luciano Piserchia, 27, was born from the restructuring, in June of 2011, an old farm house of the father immersed in an oasis of tranquility in the countryside where you can discover a new and happy relationship with nature . In creating the farm Luciano Piserchia is putting all his passion for cooking and his love for this land. In addition to dreams. It is not alone. The staff is very respectable. Includes his partner Catherine Doygopoliuk, Ukrainian, graduated in Food Technology, his brother Gerardo Piserchia and culinary experience and hospitality Mother Maria Teresa Torsiello that lay the ground for the strong take-off of a project still "work in progress" but that promising. Luciano has also created a "brand" for products "Made in Laviano" and surroundings. The structure is not yet possible but already in the cozy living space for the restaurant you can enjoy a kitchen full of tradition and healthy eating. The cooking offers a variety of simple dishes made according to ancient recipes of country tradition. You can start with the "mythical" "taratelle" homemade, ancient history, specialties of the housewives of Valva prepared in the farm in the variant lavianese following the dictates of tradition. We then move on to the roast and the real "flagship": the delicious cheese Laviano prepared and served in various versions. The staff of "The Vammora" which is no shortage of ideas, has developed two new courses: the first brings to the table ravioli with cheese, with ricotta cheese, mushrooms and bacon; the second pork steaks to "vammorese" with onion and pasta with cheese. Strictly certified the origin of meat and the identity card of cheeses to guarantee consumer. They can not miss the sweets, biscuits and homemade bagels, fresh fruits and vegetables in season. Prices range from 20 € to 25 € per person. The farm is open all year.
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