In our luggage we have brought a piece of Italy, Altamura in the province of Bari, an agricultural city of about 70.000 inhabitants.
Herbs represent another major ingredient of our cuisine. Parsley, basil and rosemary uniquely flavor our courses. Freshly picked up from our garden and directly used on the courses, they make courses tastier than dried herbs. An Italian classic, to be more precise from Genoa, is the "Pesto Genovese" made by crushing fresh basil, pine nuts, Italian sheep cheese, garlic, pepper and olive oil. The Hotel Simonis' guests will enjoy cooked to order hot sauces and other regional variations made with fresh herbs according to the season.