Articles

Since 1934, when Amerigo and Agnese opened the Trattoria, our restaurant has always been a landmark in the valley. The simple cuisine, made of what the courtyard, the henhouse, the vegetable garden, the fields and the woods offer are - today as yesterday - the soul of our dishes. Over the years the passion has increased and now we are at the third generation of hosts. The increasing trust given to us by customers, guides and specialized press has amply repaid some sacrifices. Over the years, alongside traditional recipes, we have developed more innovative but always simple dishes, where you can catch that subtle balance between rusticity and elegance that is the very soul of the countryside, starting point and true essence of our cultural and gastronomic roots. Our region is the place and market of origin of raw materials. The people we have come to know over the years are the local custodians to whom we entrust our choices. Respect for the times and the alternation of the seasons is another essential element because it means being able to offer a product at its best, giving uniqueness to a preparation.

To follow the seasonality in the kitchen means to follow the times of nature and not those of astronomy. Here, then, dishes that remain on paper only a few days a year and others that, instead, there remain even a few months. For us it is important to seize the raw material at the best moment of its life cycle. Only in this way can we bring to the table authentic flavors. In our menus we do not always manage to bring back everything we have in the kitchen: more often we integrate the dishes of the day.

Ask us what they are when you will be in Trattoria. Next to the dishes found the year in which we proposed them for the first time or in which we have significantly modified them compared to previous versions. All, even the newest, always refer to raw materials, dishes, preparations and local traditions.