THE RESTAURANT
The presence of a wine-serving establishment dates back to the late 1800s, but it was only in the 1930s that Leone Visconti, the grandfather of the current owner Maria Fiorella, became its proprietor. Initially, Grandma Adelina prepared a few simple dishes for workers and daily customers, and more elaborate meals to celebrate festivals, baptisms, and weddings. Over time, this establishment transformed and became one of the temples of traditional Bergamasque cuisine, an elegant and refined venue offering authentic cuisine prepared with local ingredients.
THE RESTAURATEUR
The story of Trattoria Visconti is a family affair, where each member has found their role: Daniele, in the dining room alongside his mother Fiorella and father Giorgio, is the face of the restaurant and is responsible for the rich wine cellar—which includes, in addition to wine, a selection of craft beers. In the kitchen, there is Roberto, the youngest son, who offers a seasonal menu where traditional dishes are revisited without losing their essence and memory. Almost all the products come from the large vegetable garden behind the restaurant, where there is also a small plot of native Bergamasque corn for homemade polenta and a small orchard. Here, they strive to be as self-sufficient as possible. For everything else, they collaborate with local producers.