Specialities

Starting from the strong taste of home made fresh salami such as cacciatorini, liver bologna, hot salami, bread with lard spiced with honey and dark pepper, typical Valtellina dried beef Bresaola, going and moving on to dairy products and well aged cheeses in oil preserve.

Main Courses are Pizzoccheri and Manfrigole made with buckwheat and fondue. We also serve dairy home made pasta with gravy sauce: tagliatelle with deer sauce and pappardelle with hare sauce. For the more delicate palate, we suggest puff pastry and radicchio.

Traditionally “Cacciatori” cooks, have followed family recipes, such as game dishes served with Polenta. Moreover you can taste pork shank backed with mountains herbs, the traditional “Casseoula”(pork meat with cabbages and carrots), and braised donkey meat. Next best is the well appreciated slide of grilled meat salted or flavoured and the cheese cutting board with mixed flowers honey and wild berry jam.

Here is a sample of our mouth watering home made desserts, apple pie, nuts fluffy cake with Zabaione, seasonal fruits tarts, chocolate and amaretto or mint pudding.