Since 1963, at the foothills of Ponteranica, it has been the classic Trattoria of bygone times where substance is prioritized over style.
The Falconi brothers, Marco in the dining room and in charge of wines, Giorgio in the kitchen, continue their tireless work of research and improvement that has brought the establishment to the attention of both customers and critics. The winning combination of Bergamasque and Tuscan cuisine has been chosen as the centerpiece of their gastronomic excellence. High-quality cured meats and cheeses introduce first courses that elevate the taste with generous seasonings, such as the Lobster Ravioli and the white Chianina ragù that enhances the Giganti di Gragnano.
A carnivorous apotheosis is reached with the DRY AGE aging chamber, visible directly in the dining room, featuring cuts of Italian breeds that, after classic charcoal grilling, are sliced and served at the table on a hot brazier, or one of the gourmet dishes of the trattoria like the crispy Chianti-braised beef heart cooked at low temperature with yellow Martinengo DE.CO potato purée.
The extensive wine cellar is highlighted by the pairings proposed by Marco Falconi, an expert sommelier and tireless seeker of grape-derived delights (even the selection of grappas and spirits is record-breaking).