Artisanal Pasta from Berca

Bob de Grâu ("Grain of Wheat") is a small artisan pasta workshop at Berca, where every batch is made with chosen flour and good eggs, to authentic recipes. The pasta is drawn through bronze dies — that's where the slightly rough surface that holds the sauce comes from — and dried slowly at low temperature, for 24 to 72 hours. That's how the taste and goodness of the wheat stay in. Bob de Grâu's campanelle, tagliatelle and pappardelle sit in the conac's shop, ready for your pot at home.

Mini Ferma is Conacul Grigorescu's own vegetable garden and small farm — the shortest possible road from soil to plate. Carrots, herbs, eggs and goat cheese are produced here, a few metres from the kitchen, in the rhythm of the seasons. What doesn't grow with us comes from the producers around — but what grows here reaches the table the same day.