From our wine cellar, a modest selection of bottles with those that are the obligatory wines of the alpine repertoire, giving the right space to Bergamasco wines selected from small wineries in the area: the inevitable Valcalepio “Bordolese style”, the Franconia real heritage of our land, which came down to us during the Austrian domination of the nineteenth century and a Pinot Nero Orobico, which cultivated between 500 and 600 meters above sea level, it surprises for its characteristic elegance.
From our barrels instead, always ready and rigorously served in bowls, Barbera Superiore d’Asti red wine and Nebbiolo d’Alba red wine.
The falling wine formula also allows us to offer a takeaway service with the effective Bag-in-Box system, thanks to which you can drink our selections directly at home. With our BiB you will have a perfect quality wine on the table, in this way avoiding the unpleasant oxidation of the open and unfinished bottle.
Among our cured meats, the excellence of Bergamo Valleys production, such as the typical bergamasco salami with all the trappings of the tradition of the past and the Cà del Botto Riserva bergamasco prosciutto, seasoned on a bed of hay.
For the most curious, the “castradina” or “violino” cured sheep meet, the bergamasco perfect roast-sheep, or an extraordinary pork head coldcut harmonized with citrus peel in paste, rigorously discovered by micro producers of our valleys.
The speck, smoked by beech wood friction, is selected from the most authentic farms scattered around the dolomitic area and the traditional “carne salada”, excellent choice of bovine beef, is cured and spiced according to Garda Lake traditions.
Most of our cheeses are made with raw milk such as Strachitunt DOP, Taleggio DOP and Formai de Mut dell’Alta Valle Brembana DOP.
Place of honour for the Roccolo Valtaleggio cheese from CasArrigoni producer, one of the best creations in the world and winner of various prizes including the prestigious Super Gold of the World Cheese Awards competition.
The Bagòss hard cheese of Bagolino village certainly does not lack anything, embellished with saffron in paste and aged 24 months.
We pay particular attention to the selection of Raclette cheese, chosen among the best producers of Haute-Savoie and de l’Auvergne, to offer it on our menu “Raclette à l’ancienne – fromage a volonté. We are the only ones in Bergamo (in any case we will remain the first) to offer this convivial dish in its original formula, accompanied with boiled potatoes in the steam, cold cuts and garden pickled vegetables.
And for melted cheese lovers again, the original formula of “Fondue à la Valdôtaine” served in the traditional porcelain Caquelon.
Starting from a personal interpretation of the Jacket Potatoes, we propose our Amandine potatoes boiled in steam accompanied by melted cheese, eggs, pork or sheep sausages.
We like to propose the courses with the Bergamasco Giant Sheep, which we prepare in close collaboration with our farmer and butcher Massimo Balduzzi.
And then simple dishes of popular culture such as eggs with salami, polenta and Taleggio DOP melted cheese and, among the “Slow Food Presidio”, the dried sardines (agone) of Iseo Lake with sliced polenta.
The Rostrato Rosso di Rovetta is the corn grown at the foot of the Presolana mountain that we have chosen for the stone-ground flour used to prepare our polenta.
Inevitably in the cold seasons our Pancotto, the bread soup reinterpreted by our travel notes collected among the Orobic PreAlps.
During our research we often find delicacies to accompany our dishes.
The choice ranges from the oil selected from the best oil presses of Iseo Lake to the chicken liver paté aged in Marsala, horseradish cream and white sauerkraut from Val Venosta.
Do not miss our parsley green sauce specifically prepared for the Piemontese cured beef tongue, Boiled Cured Pork Shoulder “Val di Scalve” recipe or for the Bergamasco cured sheep boiled meet.
We bring turbid apple vinegar from the Dolomites, an excellent natural antioxidant and antibacterial, as well as our warm digestive proposal at the end of the meal, the South Tyrol apple brûlé.