typical dish of Vallecamonica. they are fresh pasta ravioli stuffed with meat, local cheese and herbs, all seasoned with butter, sage, bacon and grated cheese

Pizzoccheri prepared with fresh homemade pasta we use local cheeses from our Agrimor farm

Classic risotto with porcini mushrooms (if fresh and locally sourced in season)

Our gnocchi with peruc (wild spinach) meet a silter fondue, crunchy local slizega and fried sage in saffron tempura. Finalist dish in the Upvivium National Competition

Carnaroli risotto with reduction of Griso (wine from Vallecamonica from the scraleca winery), local black truffle and creamy local truffle (Agrimor farm) with a drizzle of extra virgin olive oil from Moro lake (il Giardino Felice farm)

In ancient times, salmì was an essential technique used to process game meat, helping to mask and soften strong odors.

Today, however, salmì—or meat marination—is used to impart intense and aromatic flavors, enhancing subsequent cooking and improving the final result. The herbs, wine, and spices that characterize these marinades help to bring out the best in game meat, making it more tender and flavorful.

In this dish, our fresh pasta is dressed with a hare salmì. – €15

Fresh carbonara pasta prepared with a Camunian reinterpretation of the recipe. bacon, pepper, eggs, parmesan, pecorino and local cheese

Tripe*—traces of it can be found as far back as ancient Greece, and it has reached us through various recipes.

Ours is stewed with beans.

OGNI SETTIMANA VI PROPONIAMO UN RISOTTO STAGIONALEOGGI CON FORMAGGIO BASòss presidio Slow Food.