Leaving the city behind and heading back into the countryside means rediscovering a landscape in which time keeps a different pace. Taverna Centomani is a farm with hospitality and dining, where the cuisine takes shape from its own produce and the rhythm of the seasons. Maria Giuliani welcomes guests with discretion and guides them through an experience that brings together rural culture, aesthetic restraint, and respect for the raw ingredients. The farm’s cheeses, from robiola to stracchino, are its most eloquent calling card. Among the first courses, the hand-rolled lagane with white onion genovese sauce and Annurca apple stand out for their balance and clarity. The sweetness of the onion finds a fresh note in the apple, lightening the aromatic base without diminishing the dish’s depth. The baked lamb with potatoes recalls the convivial atmosphere of a Sunday lunch, while the veal with white ragù expresses a cuisine of patient cooking and full, generous flavors. The wine selection, focused on small producers and local labels, follows the same idea of hospitality: bottles chosen to accompany the table, not to show off.