Brioches, cakes, rusk toast and bread are prepared in the bread and pastry lab of Reale, cooked fresh each morning.
The kitchen also provides fresh centrifuged juices, almond milk, a selection of coffees, teas and infusions, fruit preserves and hazelnut cream. The honey is a millefiori produced in collaboration with Mieli Thun, whereby Andrea Paternoster brings his bees each year to the meadows behind Casadonna. The yogurt is from the Azienda Agricola Cianflocca; the ‘manteca’ butter, encased in a pulled-curd cheese, is from Azienda Trotta. The à la carte menu features eggs, hot crepes, and tastings of artisan cheeses and cured meats. This gourmet breakfast, overseen and presented by Gaetano Di Loreto, is offered to all the guests of Casadonna’s nine rooms.
