CasaMatilda A slow way of living

For Anna and Fabio, La Dispensa was born from a simple responsibility: to grow and cook well, respecting the land, the harvest, and the people who will bring those flavors to the table.

Fruit and vegetables grow in the orchards and gardens of CasaMatilda, harvested following the seasons and natural ripening. Some is consumed fresh, while most is processed in the farm laboratory within twenty-four hours of harvesting.

The range includes fruit juices and pulps, fruit and vegetable compotes, typical Piedmontese appetizers, mustards, and sweet and savory sauces. The abundance of one season is thus carried into the next, allowing its character to remain present long after the harvest ends.

The work remains artisanal. Washing, selection, peeling, and preparation are done by hand, while technology serves to ensure food safety, control, and proper preservation.

Some recipes belong to the Piedmontese tradition. Others hold family memories, like Nonna Lena’s tomato sauce and Nonna Lucia’s BBQ sauce. Alongside these are more personal pairings, like pear and cocoa cream, peaches with chocolate and amaretti, and pear and curry mustard.

During your stay, you can discover La Dispensa in the welcome basket, during the merenda sinoira, and by choosing the specialties you prefer directly at the farmhouse.

Asì delle Langhe

Asì delle Langhe is the last artisanal vinegar cellar left in the Langhe producing wine vinegar in limited quantities according to the traditional Orléans method.

Founded by Claudio Rosso in 1986, the vinegar cellar joined the CasaMatilda project in 2016, when Anna and Fabio chose to give it continuity. Since then, they have taken on the responsibility of safeguarding and carrying forward a small but important part of the gastronomic culture of the Langhe.

Their vinegars are born from Piedmontese wines, including Dogliani, Barolo, and Moscato. The wine is not considered simply a raw material: its origin and character remain present in Asì’s aged wine vinegars.

Guests of CasaMatilda can purchase the vinegars and, by reservation, enter the working vinegar cellar, understand how the transformation takes place, and taste the differences between the various wine vinegars.

There is an authentic pleasure in this life: a fruit eaten when it is ripe, vegetables harvested to prepare a meal, a jar opened months after the harvest, time shared around a table, or a quiet afternoon spent outdoors.

But pleasure is not separate from care. It depends on attention to the soil, to the seasons, and to the consequences of every decision.

On the property, orchards, vegetable gardens, and the greenhouse each respond in their own way to the land and the changing seasons. Anna and Fabio grow different varieties of fruit and vegetables, choosing those best suited to the place, observing how they grow, and letting experience guide subsequent choices.

Their approach starts from observation, not force. Crops are rotated, the soil is nourished naturally, and the use of water and treatments is limited whenever possible.

The goal is not simply to get more from each plant, but to understand what can grow well, what the land can sustain, and how to keep it fertile over time.

During your stay, you naturally come into contact with this work, not as part of an agricultural performance constructed for guests. Depending on the season and the activities in progress, you can see what is ripening, walk through the gardens, or join Anna and Fabio in harvesting what is ready.

The orchards, the gardens, La Dispensa, the vinegar cellar, and the hospitality are not separate activities gathered under a single brand. They are different expressions of a single life on the hill: enjoying what is there, taking care of what sustains it, and contributing to what future generations will inherit.