Menu alla carta

Black truffle and white onion pie – Original recipe by master chef Georges Cogny revived by student chef Gilberto Farina
€ 19.00

“Savory cheesecake”: seared vegetables in season, Hundred-Day Peas (Slow Food Presidia) cooked naturally, fresh cow’s cheese and Grana Padano cheese crumble
€ 13.00

Marinated twite shad from Como Lake with chicory salad finely scliced
€ 13.00

“Nervetti” and cannellini beans with hot cream of potatoes and extra-virgin olive oil
€ 12.00

Selection of local cold cuts with Russian salad
€ 13.00

Our plate of cured meats

“Frivolous”
Aged and dried cured pork loin, artisan salami finished in Sforzato wine pomaces, fresh goat’s cheese from Valsassina Valley, fresh cow’s cheese finished  in Sforzato wine pomaces, sweet and sour “Neapolitan Papaccella” (Slow Food Presidia) and crispy buckwheat crackers
€ 16.00

“Orobie Mountain”
Artisan Bresaola (dry-salted beef) from Valtellina Valley, rolled bacon from Bergamo mountains, Stracchino (mountain soft and fresh cow’s cheese) from Valsassina Valley, goat’s matured cheese, Breme red onion (Slow Food Presidia)  preserve and grain brioche bread
€ 16.00

“Riso al salto” from the Milan tradition
€ 16.00

Riso al salto is a traditional dish from Lombardy, originating in Milan. It consists of a Milanese-style risotto, sautéed until cryspy and golden.

Ricotta dumplings with nettles, mountain fresh goat’s cheese fondue and bio-mushrooms from South Tyrol
€ 16.00

Home-made tagliatelle and “Misultitt”
€ 15.00

Asparagus and potatoes soup with marjoram olive oil
€ 14.00

Grilled “Misultitt” from Como lake served with wholegrain polenta
€ 18.00

“Misultitt” * = dried twite shad (fresh water fish)

Roasted fillets of trout from Valsassina Valley, marinated courgettes, peas and lemon sauce
€ 18.00

Grilled lavaret from Como lake with aromatic herbs
€ 18.00

“Mondeghili: meat rissoles” with chicory salad
€ 16.00

Sliced sirloin beef with wild rocket salad
€ 20.00

Guinea fowl breast cooked in a pan with bio-mushrooms from South Tyrol, sautéed herbs and Marsala wine sauce
€ 18.00

Baked kid from Valsassina Valley, local white wine sauce served with pan-fried potatoes
€ 18.00

Brianza snails à la Bourguignonne
12 pieces € 22.00  –  6 pieces € 11.00

“Summer 2026” (vegetarian dish)

Gratinéed local courgettes with wild thyme and sweet and sour | Grilled “Neapolitan Papaccella” (Slow Food Presidia) in olive oil | “Neapolitan Ancient Tomato Varieties” (Slow Food Presidia) sauce with extra-virgin olive oil
€ 15.00

Buon Ricordo Menu

TYPICAL DAIRY PRODUCTS FROM THE OROBIAN VALLEYS
The originality of a cheese is not only the result of its processing but also of the context in which the animal is bred

“La Piana” Great cheese Selection (cow’s and goat’s cheeses)
with fruits and vegetables preserves
€ 20.00

Selection of cow’s cheeses
€ 13.00

Selection of goat’s cheeses
€ 15.00

Tasting of various “stracchini” cheeses from Valsassina Valley
€ 10.00

Strachitunt dop (Locatelli Farm) (Slow Food Ark of Taste) with pineapple and rosemary marmalade
€ 13.00

Historic “Ribelle”  (Slow Food Presidia)
(Ancogno Soliva Summer ’15)
€ 18.00

***

“Bettelmatt” (mountain cheese summer 2019/2021) (Slow Food Ark of Taste) with leeks and apple preserve
€ 18.00

(It’s possibile to ask for small tastings)

Natural Fruit smoothie
€ 5.00 each (220ml)

Desserts

“Lemon and rosemary”: lemon sorbet with our bitter and diced polenta sponge cake

Natural yogurt with mountains blueberries and buckwheat crumble

“Sacher Cake broken down”: chocolate biscuit, pure chocolate namelaka, extra apricot jam “Albicocca del Vesuvio Crisommola” (Slow Food presidia)

Fresh fruit salad with milk ice-cream

Crispy wafer with fruit sorbets

Cake “La Piana”: ask for the cake of the day

Hot flan with wild berries and fluffy cream

8,00 € per portion

Allergen List
To better serve our customers, consumers are invited to communicate any allergies and/or intolerances, including those related to products not listened in the regulation under EU Reg. 1169/11, informing both when booking and to the dining room staff. The menu presented at your table provides detailed information about each course. Thank you for your cooperation.