Bergamo’s Local Specialities
Flavors you know, cooked like you’ve never tasted before.
Family recipes, local ingredients, and a few creative twists:
our menu will warm both your stomach and your heart.
Casoncelli
The “casonsei” are delicate half-moon ravioli, a true icon of Bergamo’s cuisine, topped with melted butter, sage, and crunchy pancetta.
Their heart hides a symphony of tastes: savory meat, Grana Padano, eggs, breadcrumbs, and sometimes a gentle sweetness from pears, amaretti, raisins, and fragrant spices.
Nosecc
These cabbage rolls are a Bergamo specialty, especially in the Brembana Valley. A humble dish from the past, now a true favorite. Their name, “Nosecc,” likely comes from their shape, which resembles a walnut.
Inside, a generous and aromatic filling of minced meat, cotechino sausage, breadcrumbs, cheese, eggs, and spices—or sometimes vegetables and bread. Outside, the rustic simplicity of cabbage leaves, slowly braised to perfection. Served with polenta, they are the classic Sunday dish.
Polenta e Osei
Our Polenta e Osei resembles the Lombard and Venetian dish – but with a sweet twist.
Here, “polenta” is made of layers of sponge cake alternately filled with creams and liqueurs, covered in a marzipan crust, and topped with… little chocolate birds.
A grandmother’s dish disguised as dessert.
Our desserts
Any space left for something sweet?
Biscotti di S. Pellegrino
Just a few steps from the restaurant, you’ll find our pastry shop. That’s where we bake the Biscotti di San Pellegrino del Bigio: buttery, golden, and fragrant.
They’re our “gentle half-moons,” born from a puppeteer with a passion for baking, who wanted to bring smiles to children and adults. The recipe has been the same since 1934: honest, simple, with that perfect hint of saltiness that makes you want just one more.
Have one here, take some with you, or give them as a gift: these biscuits always leave a memory.
Dinner’s calling!
