Our cuisine is embedded in the traditions of Franciacorta, with influences from the Po plain and is based on three cornerstones: fish (of Lake Iseo and salt cod), meat (boiled meats of the plain and long-cooked meats) and the Gussago-styleskewer with ribs and pork neck, preceded by the traditional “minestra sporca”, a soup with chicken meat and offal.
Our cuisine is seasonal and local. The preparations are rigorously expressed (except for long-cooked meats). The dishes change with the seasons: in autumn/winter you will find braised meats, boiled meats and pasta with tasty dressings; in spring/summer more white meat, steak tartare and fish from Lake Iseo, also cooked on the grill.
Our bread, grissini and pasta are all homemade as are the fillings and meat sauces (lamb and duck). All year round you will find “Casoncelli”- a local variation of stuffed ravioli - the main pasta of Franciacorta and Beef chuck in oil with a recipe that dates to 1500.
All the desserts are homemade. The sorbets contain only fruit and sugar, have the consistency of ice cream and are eaten with a spoon. The semifreddo and the cakes vary depending on the period.