Menu
– Discovering the Territory
Appetizers
Bitto and Cherries
Savoury Bitto fondant from “Azienda Agricola Varischetti”, black summer truffle,
red wine, port and cinnamon blossom reduction, cherries
Aubergine
Aubergine from our garden, cooked three ways, peach sauce, toasted almond cream, mint and basil oil
First Courses
Bottoni
Ravioli filled with zucchini alla Nerano, tossed in lemon butter, egg yolk and Grana Padano cream, zucchini chips, “Salumificio Colombo” sausage and brown stock
Cold Spaghetti
“Pastificio Baradello” spaghetti served at room temperature in roasted red datterino tomato sauce, sweet-and-sour yellow datterino tomatoes, confit Crimean black tomato, garlic oil and basil powder
Main Courses
Rabbit
Herb-larded rabbit roulade from “Azienda Agricola Bergamo”, horn pepper stuffed with ricotta, sun-dried tomatoes and Taggiasca olives, arugula, caper and lemon powder
Zucchini
“Roccolo di Vegonno” zucchini puff pastry, zucchini jus, Zincarlin béchamel, toasted seeds, mint and basil oil
Desserts
Sole di Monate
Peach biscuit from “I Frutti del Sasso Poiano”, basil Bavarian cream, peach parfait and gelée,
yellow peach and verbena sauce
Babà
Babà with dark rum, wild herb sorbet from our woods, rum sauce,
fresh whipped cream
Historic
Menu
Valtellina cuisine is based on the use of a few simple, genuine ingredients and is greatly appreciated even by the most discerning palates. The simple yet perfect harmony of its flavors has always been its distinctive mark. Only a few main ingredients are used to prepare all the traditional dishes: milk, butter, cheese, and buckwheat flour.
Appetizers
Casera Sciatt with Chicory in Grumello Vinegar
Buckwheat and cheese fritters, named after their rough and irregular shape
Slinzega
Small bresaola with an intense, slightly spiced flavor
First Courses
Our Pizzoccheri
The pizzoccheri pasta is kneaded and cut by hand every day. In our recipe, we use both garlic and onion in the sauté, as per our family tradition.
Maüsch with Bitto Fondue
Buckwheat crêpe filled with savoy cabbage, potatoes and Casera cheese, served with Bitto fondue
Main Courses
Classic Tzigoiner
Beef sliced very thin, rolled onto a large wooden skewer and cooked on the piöda
1848 Venison Fillet
With fruit, Brussels sprouts, polenta and cranberry sauce
Desserts
Buckwheat cake with whipped cream, blueberry gelée, mirror glaze, and blueberry crémeux
Our natural sorbets