The philosophy of the chef patron of the Osteria di Villafredda is based on the principle that the essence of the main ingredients of each dish should be respected. For him, to denature daring combinations, to seek to impress with presentations that are over-choreographed, to force reinterpretations, or to “simplify” for the sake of economy, would result in deceiving the diner as to the real flavor of the food served. For this, the cook's work at the inn is focused mainly on providing the best possible ingredients, the right choice of aging and dressing for various meats, and striving to preserve the quality of these ingredients by using the most appropriate cooking method for each product.

All of this is intended to combat any kind of globalization of products that would threaten us with an unfortunate uniformity of taste.