Chef Antonia prepared a delicious breakfast for us, including crispy biscuits with fresh ricotta, honey, hazelnuts, apples, raisins on the vine, chilled oats with chia seeds, berries, almonds, vanilla, smoked fish with pickled veggies, and shaved fennel onion capers on toasted bread, and frittata with potato caramelized onion arugula and parmesan.