{"id":17144,"date":"2025-11-11T11:45:31","date_gmt":"2025-11-11T10:45:31","guid":{"rendered":"https:\/\/www.crottovaltellina.it\/menu\/"},"modified":"2026-05-11T11:14:25","modified_gmt":"2026-05-11T09:14:25","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. The aim is to bring back ancient flavors and aromas, awakening distant memories.<\/p>\n
Appetizers<\/h5>\n

Egg<\/strong>
\nPoached egg from Azienda Agricola NuOvo, spinach b\u00e9chamel, crispy parsley wafer, agretti greens, trout roe<\/p>\n

Wild Greens<\/strong>
\nCorn tartlet, hand-picked wild greens, zincarlin cheese cream from Azienda Agricola Casale Roccolo with lemon, peas prepared two ways, mint oil, rosemary bread crumble, pea pod vinaigrette<\/p>\n

First Courses<\/h5>\n

Calendula<\/strong>
\nRisotto finished with calendula butter, saffron sauce from Collina d\u2019Oro, peas, rich brown jus, crispy duck skin<\/p>\n

Bet<\/strong>ween Cantello and Induno<\/strong>
\n\u201cTrottole\u201d pasta from Pastificio Baradello, creamed with white asparagus and wild hops, Angelo Poretti beer reduction, Grana Padano foam<\/p>\n

Second Courses<\/h5>\n

Duck<\/strong>
\nSous-vide duck breast from Azienda Agricola Bergamo, white asparagus from Azienda Agricola Catella, peas, herb-butter potatoes, sweet-and-sour onion<\/p>\n

Lamb<\/strong>
\nLamb roulade from Azienda Agricola Bergamo, marinated radishes, broad beans, turmeric chickpeas, goat cheese sauce, BBQ spring onions, fennel oil<\/p>\n

Desserts<\/h5>\n

S<\/strong>trawberry & Rose<\/strong>
\nStrawberries from Azienda Agricola FLOE with marzipan, Ruby chocolate glaze, lime and black pepper foam, strawberry powder, lime crumble, rose and strawberry sorbet<\/p>\n

P<\/strong>ear & Elderflower<\/strong>
\nLemon sponge cake, pear compote, elderflower cr\u00e9meux and sauce (foraged by Azienda Il Roccolo), lemon crisps <\/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 tortelli filled with cheese, whose name comes from their odd, 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 pasta filled with green beans, potatoes, Casera cheese, and Bitto<\/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 cooked on the pi\u00f6da, Brussels sprouts, polenta, and lingonberry sauce<\/p>\n

Desserts<\/h5>\n

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

Trio of 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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