Slow breakfast, and it's immediately home
A project by Planetaria Hotels in collaboration with Slow Food Italia
The coffee mumbles in the coffee pot and is almost ready, its aroma is confused with the warm and sweet scent of homemade cake; the noise of the spoon hitting the cup and that of the knife on the wooden cutting board suggest that breakfast is almost ready, and you immediately feel safe within the walls of the house. You move the sheets, look for slippers at the foot of the bed and in the silence of the morning the memory goes to your childhood breakfasts, the grandmother waiting for you in the kitchen and the cousins who roam the rooms.
Our idea of Slow Breakfast is a provocation, it is a lively suggestion that we give to our Guests: "Slow down, find the time to start the day like when you were a child!"
Breakfast at the hotel stops being the internationally recognized buffet breakfast: jams, cereals, sliced cheese and smoked salmon give way to a newfound value, starting from tradition and rediscovering only Italian and regional flavors; our roots are the protagonists of a moment of which every Italian keeps a happy memory.
Planetaria Hotels, close to Slow Food in the promotion of food and wine territoriality as well as its partner and lively supporter, has started a journey back to the rediscovery of its roots by searching precisely in the territories where its hotels are located, the original motivations that pushed our group hotel to settle with empathy and love in the local reference fabric.
And we start right from Villa Appiani in Trezzo sull'Adda, a suggestive medieval village with an important history and very particular food and wine characteristics, to kick off the Slow Breakfast project.
Ribera orange juice, homemade tarts with jams from local farms, fresh or cooked fruit but only if in season, local salami and cold cuts produced by small artisan businesses not far from the hotel, fresh eggs every morning and only from the nearby farm.
The breakfast at Villa Appiani therefore also becomes a driving force for the local economy and an important tool for promoting food and wine tourism.
Ours is a decided NO to the approval, it is a punch on the table to free our idea of the culture of the good.