A “true” trattoria, a historic family-run establishment that makes respect for the territory a strength, a place somewhat out of time where you can eat, chat, and feel at home. It is nestled in a landscape worth driving a few extra kilometers and curves to reach. The cuisine is authentic and offers local recipes such as “homemade” casoncelli with a touch of cinnamon and a bit of pancetta, and rabbit with lard and chestnuts. The cured meats are sliced with a vintage Berkel slicer that, with its beauty, welcomes guests at the entrance. Be sure to try the Ardesio ham, aged in the hay of the Val Seriana.
The Chef
Maurizio Pesenti
At fourteen, Maurizio was already helping his mother, the cook of the family trattoria. Here, he has embraced family traditions, interpreting them with his sensitivity and giving them a touch of creativity and innovation. The restaurant’s cuisine is typical of the territory, and the products used, from cheeses to cured meats, from meats to produce, are local and seasonal.