Quality products

OUR WINES

Our wine cellar offers a concise yet carefully curated selection of bottles that speak of the Alpine world and, above all, of the Bergamo region.

We have chosen to give space to local winemakers from the province, focusing on small producers cultivating vineyards across the Isola Bergamasca, the Parco dei Colli, the Colle dei Pasta, and the heart of the Valcalepio area.

Alongside the ever-present Bordeaux-style blend, you will find Franconia, a grape variety deeply rooted in the history of this land and introduced during the Austro-Hungarian rule of the nineteenth century. There is also Orobic Pinot Noir, grown at altitudes between 500 and 600 metres, which stands out for its finesse and elegance.

The selection is completed by a range of PiWi wines, a contemporary expression of Alpine viticulture thanks to their natural resistance to climatic stress and vine diseases, as well as a small collection of sparkling wines offering original interpretations of the territory, including a remarkable Franconia aged on the lees for 60 months.

BERGAMASCO COLD-CUTS AND ALPINE TRADITIONAL CURE MEATS

Among our cured meats you will find some of the finest expressions of Bergamo’s charcuterie tradition, starting with our Salami, offered in different levels of ageing and prepared according to traditional methods passed down through time, alongside Prosciutto Crudo Cà del Botto Riserva, slowly matured on a bed of mountain hay.

For those drawn to more intense flavours, we offer specialties such as Castradina and Violino di Pecora, Roast-Sheep from the Gigante Bergamasca lamb breed, and an exceptional pork head terrine enriched with citrus peel. All are carefully sourced from small producers in our valleys.

The selection is completed by Speck, traditionally smoked over beechwood logs in small Alpine farms across the Dolomites, and Carne Salada, a carefully selected cut of beef, cured and seasoned according to the classic tradition of the Lago di Garda region.

“UNIQUE” CHEESES!

Most of the cheeses we select are made from raw milk and reflect the rich cheesemaking heritage of our mountains, with particular attention given to the PDO cheeses of the Brembana Valley and the Taleggio Valley, as well as to the cheeses that form part of the “Principi delle Orobie” project.

We are especially proud to offer an exclusive selection of “Riserva La Galleria n. 5” cheeses, personally matured by us in a unique ageing bunker located within the former mining district of the Val del Riso.

As CE-certified affineurs, we oversee every stage of the maturation process, taking advantage of environmental conditions that encourage the development of natural rind flora and the slow evolution of the cheese. The result is a collection of cheeses with remarkable aromatic complexity, expressing flavours and nuances that go far beyond conventional ageing.

We devote particular attention to Raclette, sourced from small producers in Haute-Savoie and Auvergne and featured in our “Raclette à l’ancienne – fromage à volonté” menu.

This is the traditional version of the historic Alpine dish: a section of the wheel is brought directly to the table, where the cheese is slowly melted using a professional Raclette grill and then scraped onto each guest’s plate, accompanied by steamed potatoes, cured meats and pickled vegetables.

Our familiarity with this tradition is rooted in longstanding family ties to Alpine France, allowing us to experience and present it with deep respect for its original form, still rarely encountered outside the regions where it was born.

For lovers of the great classics of mountain cuisine, we also serve the traditional Fondue à la Valdôtaine, prepared according to the original recipe and presented in the customary porcelain caquelon.

HOT AND TASTY

Our cuisine is rooted in close collaboration with trusted farmers and butchers, and in the desire to honour carefully selected ingredients through traditional techniques such as brining, slow boiling and extended maturation.

These processes allow our meats to develop aromatic depth, succulence and complexity, giving rise to dishes that reflect the culinary heritage of the mountains and Alpine valleys.

Among our meats, a special place is reserved for Hogget Lamb, which we prepare in close partnership with the breeders and custodians of the Gigante Bergamasca sheep, one of the most emblematic native breeds of our region.

Our menu looks to the popular traditions of the Alps and neighbouring transalpine regions, reviving dishes that are often forgotten and reinterpreting them with contemporary sensitivity. This is the case with Snails, brined Lamb Tongue, Tartiflette and Choucroute, alongside Slow Food Presidio such as the dried Agone sardines from Lake Iseo, served with slices of polenta.

For our Polenta, we use Rostrato Rosso di Rovetta maize, grown at the foot of the Presolana massif and stone-ground according to traditional methods.

During the colder months, our Pancotto is an essential presence on the menu: an ancient bread soup inspired by notes gathered during our travels through the Orobic Prealps and reinterpreted while remaining faithful to its most authentic character.

…AND COTILLONS

Throughout our ongoing search for exceptional ingredients, we take pleasure in discovering small artisanal products and regional specialties that enrich the table and complement our cuisine.

The selection ranges from Extra Virgin Olive Oil sourced from some of the finest mills around Lake Iseo to horseradish cream, from Margarete white asparagus to naturally fermented white sauerkraut from the Val Venosta.

Particular attention is devoted to condiments and artisanal preserves, including Giardiniera, pickled vegetables produced in collaboration with local growers, and the sweet-and-sour Salsa al Paruch, created specifically to accompany our brined hogget tongue, Spalla di Schilpario cured pork shoulder, and salted boiled meat terrine of Gigante Bergamasca sheep breed.

From the Dolomites comes our cloudy apple cider vinegar, appreciated for its intense and fragrant aromatic profile, as well as one of our favourite ways to conclude a meal: a warm South Tyrolean apple brûlé.