On the six hectares of cultivation at Cuna Farm, Filippetti works with heirloom seeds in order to recover lost varieties, for example wheat and rice, which had previously played a part in the function of the mill. In addition to fruits and vegetables grown in a sustainable way and in order to ensure healthy and environmentally responsible production, in an environment with mild and cool temperatures, with good relative humidity and high insolation at the end of summer, which provides a crop rich in vitamins, minerals and sugars in fruits with an excellent texture and coloration.

At the same time, the collection and care processes of the crop are done in an artisanal way. The fact of putting a seed and having to wait for the germination process and that in four months you can collect a fruit, helps us to put ourselves in context with the environment that surrounds us and to understand and live the times of nature.

Cuna Farm is inspired by the sense of food and agriculture that existed in past centuries when farmhouses were really self-sufficient: a sincere return to the origins from modern agricultural knowledge.

Our products

All our products, treated in a sustainable way, are used to serve the restaurant’s gastronomic offer. Only in this way can we guarantee that our menu does not come from chemically treated crops, and that its flavor is only enriched by the characteristics of the agricultural and geographical environment.

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Basil.        Mint After Eight
Chive.      White Mint
Oregano.  Sage
Parsley.    Rosemary
Balm.        Thyme
Common mint


Artichokes.    Tomato (eight varieties)
Chard.            Leek
Eggplant.       Onion
Fine bean.      Beet
Fennel            Peppers
Lettuce.          Padrón peppers
Endive.           Potatoes
Radish.          Spinach
Zucchini.        Celery
Pumpkin.       Turnip
Celery-turnip. Asparagus


Apple               Strawberries
Cantaloupe.     Watermelon
Peach.             Physalis
Figs (five varieties)

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