The production of natural leavening bread and part of pastry products takes place in the historic Isera laboratory. In Trento, you can find croissants and freshly baked apples pockets, a kitchen ready to serve genuine lunches and new proposals for aperitifs. To accompany our products, we offer cafeteria service, with great coffee roasted in a roasting facility in Bologna. In the small open-view workshop, we bake our Roman focaccia: a crisp flat bread made in part with local ingredients, which we offer also in a stuffed version. We pair our focaccias with an intriguing selection of wines from small producers, preferring wines made from local varietals or spontaneous fermentations.