Our History

PHILOSOPHY

La Fiaschetteria is not a restaurant in the traditional sense of the word. It is a small Alpine tavern of just 30 square metres, an intimate place where people gather to eat, drink and enjoy each other’s company at an unhurried pace.

The soundtrack is carefully chosen and accompanies the evening without interruption. For everyone’s comfort, we kindly ask our guests to silence mobile phones and other electronic devices.

We work with small-scale producers and never rely on supermarket supply chains; for this reason, some products may occasionally be unavailable. We do not serve coffee, and we do not believe in rushing service.

We believe that time is an essential ingredient of hospitality. Everything here follows its own rhythm: the rhythm of the kitchen, of the wine, and of conversation.

Since opening in 2015, we have chosen to embrace the unique character of this historic corner of Borgo Santa Caterina. The impossibility of installing a ventilation hood led us to develop a culinary approach that is both distinctive and faithful to our identity.

What could have been a limitation became an opportunity. Together with trusted farmers and butchers, we built a menu centred on carefully selected ingredients and traditional techniques such as brining and pre-boiling.

Through these processes, our meats absorb flavour, moisture and aromas that allow them to be gently reheated in microwave ovens at the moment of service, enhancing their tenderness, fragrance and depth of flavour. This approach also enables us to serve warm preparations from cuts that are more commonly enjoyed cold, offering a different and unexpected tasting experience.

We do not use industrial deli products or commercially manufactured convenience foods.

This philosophy lies at the heart of La Fiaschetteria: a tavern inspired by the inns and osterias of the early twentieth century, where quality was measured not by the number of dishes offered, but by the care devoted to ingredients.

For this reason, we choose to work with a small selection of products, carefully sourced, genuine and deeply connected to the land and to the people who produce them. These are ingredients and preparations rarely found on the shelves of large-scale retailers, and they reflect a different way of understanding food, wine and hospitality.

THE ROOTS

Everything probably started with my great-grandfather Schiavi Giovanni, who was an innkeeper and shopkeeper for wines at the end of the nineteenth century. When He passed to a better life in October 3, 1927, great-grandmother Locatelli Felicita, in the interest of the seven children among whom my grandfather Giovanni called Gianni, also planted a fizzy drinks and sodas factory with the sale of beers to increase the income of the family. Today all this is gone, but after two world wars and various vicissitudes, in 1975 when I came into the world, at number 9 of Via Legrenzi street in Clusone, the ancient “Ol Giu” Tavern, that of my grandfather Gianni, was still held by his family. And inevitably, even before walking, I grew up in that tavern… Between cattle trading, songs and bowls of wine. The passion for travel and for genuine foods has caused Gerolamo and I to meet, to join forces in the search for a place where you can relive those ancient atmospheres that we breathed in the shady basements where mountain inns took life. Well, in “La Fiaschetteria” you can exactly find that bohemian spirit… clearly accompanied by the delicious products of alpine and transalpine folk culture.

Gianni Danesi, co-owner.