La Cucina at
Casa Janna
A home restaurant in rural Le Marche
Food is central to the stay at Casa Janna. It shapes daily life at the house and gives form to many of the experiences guests choose to take part in, from breakfast and private dinners to cooking classes, bread-making, and aperitivo sessions.
We work with organic, seasonal produce sourced from our own garden and from small local producers. Our menus follow availability, with vegetables, herbs, and medicinal plants determining what is cooked day by day.
This farm-to-fork approach reflects a simple practice of pick, clean, and serve, rooted in seasonality.
The reference point is the food culture of Le Marche, grounded in the Mediterranean diet and in everyday regional cooking. From there, recipes evolve through practice and an international perspective, balancing tradition with a contemporary sensibility.
The kitchen follows a simple principle: cooking is done as it would be for friends.
Breakfast
Breakfast is a defining part of life at Casa Janna and one of the moments guests remember most.
It is prepared from scratch each morning and changes with the season, combining bread made in-house, produce from the garden, and a selection of sweet and savoury preparations shaped by what is available that day.
There is no buffet. The focus is on quality, care, and nourishment.
In summer and when weather allows, breakfast is served outside under the patio. In cooler months, it moves indoors.
Private Dining
On selected evenings, Casa Janna offers private dinners prepared for guests staying at the property.
Cooking follows a simple, seasonal approach. Dishes are prepared from scratch using organic ingredients, with bread baked daily using a natural sourdough starter and organic flours from ancient grains. There is no fixed menu. What is served depends on what is available and at its best.
Private dinners are also available for non-resident guests by prior arrangement. These are typically booked for small celebrations, private occasions, or intimate gatherings.
All dinners draw from regional cooking and family recipes, shaped by technique and experience rather than formal menus.
Marche Classics™
The Art of the Aperitivo & Cocktail Class
Marche Classics™ is Casa Janna’s signature cocktail class and aperitivo session, created and led by Giorgio, co-founder of House of Negroni, a reference name in contemporary cocktail culture.
The class introduces participants to classic and contemporary Italian cocktails through hands-on practice. Guests learn core techniques including balance, dilution, stirring, shaking, and finishing, using professional mixology tools.
The aperitivo is paired with La Cenetta, our format.
We created it because we wanted cocktail-making, great drinking, and serious food to exist in the same moment, without one playing a secondary role.
Three cocktails. Three rounds from the kitchen.
Tastings include a curated selection of local artisanal spirits personally selected by Giorgio, offering an overview of contemporary small-batch Italian production.
Sessions are offered on selected dates and are primarily planned for guests staying at Casa Janna. Private sessions may also be arranged by prior request, subject to availability.
Cooking Class
Cooking classes are scheduled on selected dates throughout the year.
During the main season, they are planned primarily around guests staying at Casa Janna. Outside of this period, classes remain available through private sessions by prior arrangement, subject to availability.
Classes focus on pasta, focaccia, tiramisu and everyday regional cooking, using the same ingredients, tools, and methods as the home kitchen. They take place in a domestic setting and reflect the pace and scale of the house.
These are hands-on classes, guided step by step, grounded in the daily practice of the Casa Janna kitchen.
Wild Bread &
Sourdough
Bread-making is a recurring practice at Casa Janna and a distinctive part of the kitchen.
Wild bread is made using a natural sourdough starter and organic flours from ancient grains. Fermentation is long and unforced, guided by temperature, humidity, and time.
Doughs are mixed and shaped by hand, in small batches. No two bakes are identical. Texture, flavour, and structure shift with the season and the grain, reflecting the conditions in which the bread is made.
Bread is baked regularly for the table and shared as part of meals. Bread-making sessions are offered to guests staying at Casa Janna on selected dates and may also be arranged privately by request, subject to availability.
Bread Sculptures
Food Design
The bread sculptures session explores dough as a design medium, extending the bread practice of the kitchen into form, object, and presence.
Participants design functional and decorative objects: place markers, table centrepiece’s, sculptural forms, or elements for the home. Once baked, the pieces last for months, often years.
The process sits between food, design, and making. It is tactile and intuitive. Each piece reflects individual choices and the conditions in which it was made.
Bread sculptures are conceived as objects to live with. Many guests take them home and incorporate them into daily spaces, as table elements, shelf objects, or seasonal decorations. They carry forward the experience of the kitchen, long after the stay.
Bread sculpture sessions are offered on selected dates and planned primarily around guests staying at Casa Janna. Outside of this context, private sessions may also be arranged by prior request, subject to availability.
Good to know
All food is prepared from scratch using seasonal ingredients and local sourcing
Menus change frequently, sometimes daily, following availability and the rhythm of the kitchen
Cooking classes and food experiences are offered to a limited number of participants at a time
Dietary requirements and allergies must be communicated in advance; we will do our best to accommodate, but a fully allergen-free environment cannot be guaranteed
Questions and requests are always welcome