{"id":17144,"date":"2025-11-11T11:45:31","date_gmt":"2025-11-11T10:45:31","guid":{"rendered":"https:\/\/www.crottovaltellina.it\/menu\/"},"modified":"2026-07-01T11:00:45","modified_gmt":"2026-07-01T09:00:45","slug":"menu","status":"publish","type":"page","link":"https:\/\/www.crottovaltellina.it\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

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\n\t\t\t\tMenu
\u2013 Discovering the Territory\t\t\t<\/h3>\n\t\t <\/span>\n
\n Our \u00e0 la carte<\/strong> menu is crafted using locally sourced ingredients, with deep respect for seasonality and the natural cycle of the harvest.<\/p>\n
Appetizers<\/h5>\n

Bitto and Cherries<\/strong>
Savoury Bitto fondant from \u201cAzienda Agricola Varischetti\u201d, black summer truffle,
red wine, port and cinnamon blossom reduction, cherries<\/p>\n

Aubergine<\/strong>
Aubergine from our garden, cooked three ways, peach sauce, toasted almond cream, mint and basil oil<\/p>\n

First Courses<\/h5>\n

Bottoni<\/strong>
Ravioli filled with zucchini alla Nerano, tossed in lemon butter, egg yolk and Grana Padano cream, zucchini chips, \u201cSalumificio Colombo\u201d sausage and brown stock<\/p>\n

Cold Spaghetti<\/strong>
\u201cPastificio Baradello\u201d 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<\/p>\n

Main Courses<\/h5>\n

Rabbit<\/strong>
Herb-larded rabbit roulade from \u201cAzienda Agricola Bergamo\u201d, horn pepper stuffed with ricotta, sun-dried tomatoes and Taggiasca olives, arugula, caper and lemon powder<\/p>\n

Zucchini<\/strong>
\u201cRoccolo di Vegonno\u201d zucchini puff pastry, zucchini jus, Zincarlin b\u00e9chamel, toasted seeds, mint and basil oil<\/p>\n

Desserts<\/h5>\n

Sole di Monate<\/strong>
Peach biscuit from \u201cI Frutti del Sasso Poiano\u201d, basil Bavarian cream, peach parfait and gel\u00e9e,
yellow peach and verbena sauce<\/p>\n

Bab\u00e0<\/strong>
Bab\u00e0 with dark rum, wild herb sorbet from our woods, rum sauce,
fresh whipped cream<\/p>\n <\/div>\n\t<\/div>\n<\/div>[vc_empty_space height=”65px”][vc_separator color=”black” css=””][vc_empty_space height=”65px”]

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\n\t\t\t\tHistoric
Menu\t\t\t<\/h3>\n\t\t <\/span>\n
\n Discover the authentic flavors of traditional Valtellina cuisine in our \u00e0 la carte menu.<\/p>\n

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.<\/p>\n

Appetizers<\/h5>\n

Casera Sciatt with Chicory in Grumello Vinegar<\/strong><\/p>\n

Buckwheat and cheese fritters, named after their rough and irregular shape<\/p>\n

Slinzega<\/strong><\/p>\n

Small bresaola with an intense, slightly spiced flavor<\/p>\n

First Courses<\/h5>\n

Our Pizzoccheri<\/strong><\/p>\n

The pizzoccheri pasta is kneaded and cut by hand every day. In our recipe, we use both garlic and onion in the saut\u00e9, as per our family tradition.<\/p>\n

Ma\u00fcsch with Bitto Fondue<\/strong><\/p>\n

Buckwheat cr\u00eape filled with savoy cabbage, potatoes and Casera cheese, served with Bitto fondue<\/p>\n

Main Courses<\/h5>\n

Classic Tzigoiner<\/strong><\/p>\n

Beef sliced very thin, rolled onto a large wooden skewer and cooked on the pi\u00f6da<\/p>\n

1848 Venison Fillet<\/strong><\/p>\n

With fruit, Brussels sprouts, polenta and cranberry sauce<\/p>\n

Desserts<\/h5>\n

Buckwheat cake with whipped cream, blueberry gel\u00e9e, mirror glaze, and blueberry cr\u00e9meux<\/p>\n

Our natural sorbets <\/div>\n\t<\/div>\n<\/div>[vc_empty_space height=”65px”][vc_separator color=”black” css=””][vc_empty_space height=”65px”]

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\n We would like to thank the following companies, who work every day with passion and dedication to provide us with top-quality ingredients:<\/p>\n

Salumificio Colombo, Crosio della Valle<\/strong><\/p>\n

I Frutti del Sasso Poiano, Caravate<\/strong><\/p>\n

Azienda Agricola NuOvo, Arcisate<\/strong><\/p>\n

Casale Roccolo, Binago<\/strong><\/p>\n

Azienda Agr. Bergamo, Cantello<\/strong><\/p>\n

Azienda Agricola FLOE, Bregnano<\/strong><\/p>\n

Pastificio Baradello, Colverde<\/strong><\/p>\n

Il Roccolo, Vegonno<\/strong><\/p>\n

Azienda Agricola Catella, Cantello<\/strong><\/p>\n

Our dining room staff is available to provide any information regarding the nature of the ingredients used and the preparation methods of the dishes on the menu.<\/p>\n

Please inform the staff if you need to consume foods free from specific allergenic substances.<\/p>\n

Our dishes may contain the following allergens:<\/p>\n

Cereals containing gluten, eggs and egg-based products, soy and soy-based products, milk and milk-based products, sulfur dioxide and sulfites, nuts, celery and celery-based products, peanuts and peanut-based products, mustard and mustard-based products, sesame seeds and sesame-based products. <\/div>\n\t<\/div>\n<\/div>[vc_empty_space height=”65px”]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″ offset=”vc_col-lg-6 vc_hidden-sm vc_hidden-xs”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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