From the very beginning we have pursued a “cultural” approach to foods and wines strictly belonging to local tradition and territory.
We use the term “cultural” on purpose, indeed, to remind that the field of our activity, while certainly simpler and somewhat less fundamental than other types of knowledge, is still relevant for its undeniable connection with the daily human necessity of a people: nourishment. Great writers and travelers of the past (Goethe and Stendhal , just to mention a few among the passionate enthusiasts of Italy) already pointed out the importance of culinary customs as a key to real understanding of any people’s culture.
Since the Middle Ages Bormio embodies the uppermost expression of the region where we are located -Lombardy - and of its cultural and political center: Milan. It’s noteworthy to this end, the presence on the front side of the local noble mansions on Kuerc Square of the ancient coat of arms of the Dukedom of Milan, representing a dragon swallowing a kid (the “Biscione”). It is exactly the Lombard (and mostly the Milanese) cuisine, that we try to follow and reproduce on the basis of the passed on family legacy and according to the best bibliographic sources on gastronomy.
It can’t be denied that the Lombard-Milanese culinary tradition, is nowadays among the most neglected regional ones in Italy, probably because of the international diktat which in recent years has made the Tuscan and Mediterranean cooking traditions more trendy. Aside from useless provincialism, we believe that there is a great show of civilization in a menu beginning over 2000 years ago with meals like Polenta and Luganega (corn mush with pork sausage) - following the habits of the Roman legions - to continue with Asparagus and eggs - so beloved by Julius Caesar - or with the legendary Guinea-fowl baked in the clay - after our Longobardian ancestors - or with the northerner Cassola (pork stew with cabbage) - for a typical winter and foggy day’s meal - or rather the alpine Pizzoccheri (hand-made buckwheat noodles), and keeping going with the international best-sellers in the Lombard cuisine: the Risotto alla Milanese (Saffron rice) and the over-famous Cotoletta alla Milanese ( breaded veal sirloin cutlet, the Milan paternity of which was acknowledged by the Austrian General Radetzky himself , despite of what Austrians may want to boast as their own ). Finally we could not go without mentioning the extremely various cheese production (the 18thcentury Italian man-of-letters Ugo Foscolo would tease Milan by calling her “Panneropoli”, “Cheese-land”) and the top-quality cured meats. Last, but not least, how would it be possible not to consider Panettone (Milan Christmas sweet) patrimony of the whole Italian Cuisine?
This is our history and what we proudly offer. In our kitchen everything is prepared according to Traditon: long-lasting cooking with low flame, highest-quality ingredients, strictly only in season and coming from closest to our area before reaching your dinner table.
Criteria of our selection:
Wednesday to Friday from 7.00 to 10.00 pm
Saturday and Sunday from 12.00 am to 2.30 pm
and from 7.00 to 10.00 pm