Enjoy an evening of slow food.
A perfect peach. Squash blossoms picked from our kitchen garden moments before cooking. Heirloom pigs which have spent their lives ranging only a few miles from the farm.
These are the ingredients that make us passionate about cooking . . . .
In our two small dining rooms we share with guests our passion for cooking which reflects the seasons and the terroir of the surrounding countryside. Our cooking is meticulous but deeply rooted in the Italian tradition of emphasizing not the chef, but the ingredients themselves.
The restaurant is open once or twice per month, with additional dates in the summer, and is housed in our 1831 stone farmhouse in Northeastern Pennsylvania, near Benton.
Reservations required.
UPDATE: Reservations for our 2012 season are now open.
Please contact us to join our e-mail list. See our menus page for dinner dates and menus. To reserve, see our reservations page or contact us.
VISIT OUR WEB JOURNAL for recipes, restaurant reviews, and our reflections on local food and agriculture, at La Cascina – the journal of old tioga farm.
