Menu and Wine Selection
#NOTORDINARYMENU
“Cuisine”
Synonymous with nutrition, the term “cuisine” it is essentially a cultural fact in the broadest sense of the term; in fact, since ancient times we have evidence of a “cult of the table”, rich in traditions typical of peasant civilization that in their poor cuisine they have transferred the humility and goodness of an original simplicity that has helped to highlight, in addition to the nutritional value, the art of looking after the well-being of the person.
Our proposals, 2 culinary experiences:
Alla scoperta
Our menu is created by using local raw materials and respecting the seasonal cycle. That’s how our dishes come and why they can bring you back to ancient flavors and scents to awaken distant memories.
Tasting menu
Typical Valtellina Menu
Our menu is created by using local raw materials only and respecting the seasonal cycle. That’s how our dishes all come and why they can bring you back to ancient flavors and scents to awaken distant memories.
- StartersCasera Cheese “Sciàtt” with Chicory in Grumello Vinegar
Buckwheat flour and cheese dumplings, named after their awkward and irregular shape.La Slinzega
Small bresaola, with an intense and slightly spicy flavor.
- Main coursesOur Pizzoccheri
The pasta for our pizzoccheri is freshly kneaded and hand-cut daily. In our recipe, we use both garlic and onion in the sauté, following our family tradition.Maüsch with Bitto Fondue
Buckwheat pasta filled with green beans, potatoes, Casera cheese, and Bitto cheese.
- Second coursesDeer Cutlet
With sweet and sour onion petals, cranberry sauce, almond and cocoa corn chips, cardamom crumble, passion fruit sorbet.1848 Roe Deer Fillet
With piöda fruit, Brussels sprouts, polenta, and red currant sauce.
- Desserts
- Buckwheat cake with blueberry jam and fresh cream
- Bisciöla with vanilla cream
- Bitter liqueurs and digestivesBuckwheat Cake with Blueberry Jam and Whipped Cream
Trilogy of Natural Sorbets
We thank the following companies who work with passion and love every day providing us with excellent raw materials:
Salumificio Colombo – Crosio della Valle; I frutti del Sasso Poiano-Caravate; Consorzio Castanicoltori del Brinzio-Brinzio; Consorzio per la Formagella de Luinese; Fattoria i Tre Pini Mornago; Pastificio Baradello- Gironico; Casale Roccolo – Binago.
Our dining room staff is always available for any information on the raw materials and the techniques used in the preparation of our dishes.
Guests are kindly requested to communicate any food allergy and the need to consume specific foods free of allergic substances.
Our dishes may contain the following allergenic substances:
Cereals containing gluten, Eggs and egg-based products, Soybeans and soy-based products, Milk and milk-based products, Sulfur dioxide and sulphites, Nuts, Celery and celery-based products, Peanuts-based products, Mustard and mustard-based products, Seeds and sesame-based products
Address
Via Fiume, 11
21046 Malnate (VA)
Contacts
info@crottovaltellina.it
This e-mail address is for informational purposes only.
For table reservations, please click here.
