The kitchens, the workshops for the production, selection and protection of the flavours of local gastronomy, are made up of various rooms, each with specific functions and characteristics.

A workshop where jams and preserves are produced in the traditional way using high quality fruit, collected and used when perfectly ripe and excluding the use of dyes and preservatives. Each season sees a limited production of particular jams and specialities, made exclusively during that period of the year.

A professional kitchen where, during the events of the annual calendar of Ca’ Lvnae or for bookings, some of the most representative cooks of the region offer culinary specialities, uniting their creativity to research into local traditions.