The Farm at A Pignata
At A Pignata, the farm is not a backdrop. It is where our cuisine, our way of life and our family story begin.
Throughout the seasons, Antoine and Jean-Baptiste divide their time between the inn and the farm. Growing, raising, transforming and cooking: here, every gesture connects the land to the plate.
Growing, harvesting, passing on traditions. Between the garden, the farm and the inn, everything is connected. The same land nourishes our harvests, our cuisine and our family story. For generations, the seasons have guided life at A Pignata, where recipes, flavours and family memories begin.
Throughout the seasons, Antoine and Jean-Baptiste divide their time between the inn and the farm. Two closely connected activities, linked by the growing, transformation and preparation of food.
We offer local, seasonal cuisine prepared with ingredients grown on the estate or sourced from producers in the immediate surroundings of the inn.
Homemade charcuterie
At A Pignata, raising animals is only the beginning of the story. Antoine follows every stage of the transformation, from the care given to the animals to the making of the charcuterie for which the house is known.
Salting, drying, ageing in the cellar, daily care of each piece, respect for time and the seasons: every ham, coppa, lonzu and saucisson is the result of a demanding savoir-faire passed down over time. Patient work that naturally finds its place at the inn’s table, in every plate, turning each tasting into an experience.
At A Pignata, animal farming is an integral part of life on the farm. More than an agricultural activity, it is the starting point of a savoir-faire that continues through the transformation and ageing of our homemade charcuterie.
Just a few steps from the inn, the animals grow in the preserved surroundings of Alta Rocca. Farming is part of A Pignata’s identity and marks the first stage of a work that continues far beyond the farm.
This closeness to the animals, the seasons and the land helps preserve an authentic savoir-faire, deeply rooted in the life of the house.
After salting and drying comes the time for ageing. In A Pignata’s cellars, hams, coppa, lonzu and saucissons slowly continue their transformation.
The air of Alta Rocca, the natural humidity of the cellars and patience are all part of the savoir-faire. Here, time remains one of the essential ingredients.
The spirit of transmission does not stop at the farm. Together with Éric Ospital, Antoine and Jean-Baptiste de Rocca Serra brought together recipes, traditions and encounters in a book celebrating two lands of character: Corsica and the Basque Country.
Between farming, family cooking, local produce and savoir-faire passed down through generations, this book extends the spirit of A Pignata far beyond the table.
