Antica Trattoria Breve Respiro
via Romacolo, 28 – 24019 Zogno
sito web: www.breverespiro.com
Creative and sophisticated traditional Bergamasque cuisine. In summer you can eat outside under a leafy pergola
Bar Trattoria “da Angela” via Grumello de’ Zanchi – 24019 Zogno
sito web: www.saporiecultura.org/casa-baggins.html
Ristorante Da Gianni
via Tiolo, 36 Ambria – 24019 Zogno
telefono 0345.91093 – fax 0345/93675
sito web: www.albergodagianni.com
The complex’s jewel in the crown is our cuisine cooked personally by the Bertinotti family with traditional dishes such as salame from the family’s own farm, characteristic pasta and rice dishes, Taragna and Bergamasque polenta, Porcini mushrooms and game, cow and goat’s milk cheeses made by the valley’s master dairymen and home made desserts.
Ristorante da Tranquillo
via Piave, 5 Ambria – 24019 Zogno
sito web: www.saporiecultura.org/da-tranquillo.html
You will be welcomed to an environment in which EVERYTHING IS SPECIAL.
Trattoria del maglio
via C.Battisti, 21 – 24019 Zogno
sito web: www.trattoriadelmaglio.com
Managed for more than a century by the Ghisalberti family, Maglio Andriolo trattoria combines tradition and quality. For every type of banquet we serve local dishes and set menus on request. Our homemade desserts are a must.
Ristorante la staletta
via Campelmèi, 20 – 24019 Zogno
sito web: www.lastaletta.com
Exposed beams and terracotta floors in a cosy environment. Relax and try our delicacies. Characteristic local food with home made dishes. Outside terrace, private car park
via Roma, 8 – 24019 Zogno
Welcome to our cosy, rustic restaurant featuring creative cuisine with a modern touch inspired by the Brembana valley, professionalism and a great love of food.
via Torre, 4 – 24019 Zogno
sito web: www.ristobergamo.it/latorre/
A cosy family atmosphere in two rooms ideal for banquets, small functions, business dinners, etc. on the Zogno hills with excellent views. This is the place for local Bergamasque tradition dishes. Pizzas every evening cooked in our wood oven.
Trattoria da Cecca
via Spino al Brembo, 76 – 24019 Zogno
sito web: trattoriadacecca.wordpress.com/
Characteristic local dishes and pleasantly authentic nouvelle cuisine ranging from home made bread to the most sophisticated desserts.
Our land has a vast culinary heritage and a variety which is unique worldwide.
This variety has emerged from the fact that it has always been a maze of autonomous areas and thus developed a multiplicity of different cuisines. A journey of a few kilometres takes you to a gastronomic context which is substantially different.
This has led to the formation of a great many local, family-sized cuisines based on a small number of ingredients found in a limited local area. It is in this local space that traditional cooking (and its recipes) and the land (and its raw materials) combine to produce something enormously more important – quality.
Restaurants with strong bonds to the local area cooking with ingredients and recipes at affordable prices produce high quality cuisine thanks to the easily availability of raw materials. Taken from www.saporiecultura.org
800 g of donkey chuck
4 cloves of garlic and a stick of celery
1 sachet of dried mushrooms
1/2 glass of oil
4 table spoons of flour
100 g of butter
100 g of lard
1/2 litre of full-bodied red wine
1/2 litre of broth
1 piece of cinnamon
1 table spoon of potato flour, salt and pepperRecipe Method
Stud with garlic, lard the meat and tie it up with roasting string, lightly flouring it and putting it into a pan with oil.
Brown it on all sides and then sprinkle on full-bodied red wine and add the diced vegetables and all the spices.
Cover with broth.
Cover with an airtight lid and cook slowly for around 4 hours.
When the meat is cooked take it out and wrap it in foil. Press the vegetables through a sieve and
return to the heat to thicken up the sauce adding the potato flour until it is creamy.
Slice the meat, put it into a very hot casserole dish, cover it with the sauce and serve piping hot with good polenta.
BERGAMASQUE STYLE CASONCELLI
Ingredients for 4
For the pasta:
500 g of flour
For the filling:
125 g of breadcrumbs
70 g of grated Parmesan cheese
150 g of minced meat for salami or sausages
100 g of roast beef
5 g of amaretti biscuits
10 g of sultanas
1 abate fetel pear, a finely sliced clove of garlic, a table spoon of chopped parsley, salt and pepper
For the sauce:
80 g of butter
100 g of bacon cut into strips
100 g of grated Parmesan, a few sage leaves, salt and pepper
Combine the flour, eggs and a pinch of salt on a board, add enough water to obtain an even dough and leave to rest for at least 30 minutes.
In the meantime, prepare the filling by browning the minced meat with a little butter with the peeled and chopped pear and then add the roast meat, garlic and parsley and let it absorb the flavours for a few minutes. Pour all the ingredients into a bowl, add the Parmesan, breadcrumbs, eggs, crumbled amaretti biscuits, a little ground pepper and a pinch of salt.
Mix together adding a drop of broth or water if it feels too dry.
Roll out the pasta, cut 6-8 cm discs and put a tablespoon of filling into the middle of each disc. Then fold the discs over the filling, close up the edges and fold the filled part over the edge pressing lightly in the centre.
Cook the casoncelli in boiling salted water, drain them and put them on a serving dish, sprinkle with grated Parmesan and dress with hazelnut coloured cooked butter together with the sage and the bacon. Serve immediately.
NUSEC AL FORMAI
100 g of sausage or fresh salame
16 large savoy cabbage leaves, a handful of breadcrumbs
1/2 glass of milk
200 g of mature grated furmai de mut
50 g of butter, salt and pepper
Chop the salame or sausage finely, mix it with the eggs, the bread crumbs soaked in milk and then squeezed out and the grated cheese and add salt.
Blanch the savoy cabbage leaves in boiling water for a few minutes and then lay them out to dry on a tea towel.
With the filling make balls and then wrap them with the cabbage leaves into roll shapes, tie them up with white string and place them into a greased casserole dish.
Sprinkle them with melted butter and put into a pre-heated 180° oven for 30 minutes, turning them over half way through.
RABBIT ALLA BOSCAIOLA
Ingredients for 4
100 g of bacon
1 glass of white wine
4 table spoons of olive oil
1 sachet of dried mushrooms
½ lt of vegetable broth, salt and pepper
Heat up some oil in a pan with chopped onion and bacon chopped into small pieces and fry for ten minutes or so. Add the pieces of rabbit, brown them on both sides, sprinkle with white wine and cook for 30 minutes.
In the meantime your mushrooms will have been soaking in warm water.
Drain them, chop them up roughly and add them to the pan, add salt and pepper and cook for a further hour adding broth if it dries out too much.
POLENTA E OSEI (DESSERT)
Ingredients for 4/6
1 half circle of sponge cake
For the filling:
250 g of butter
150 g of melted white chocolate
1 glass of rum
50 g of hazelnut paste
1 glass of Curaçao
For the decoration:
30 g of yellow marzipan
30 g of chocolate flavoured marzipan
30 g of brown sugar
50 g of apricot jam, cubes of candied peel
2 table spoons of cocoa.
Cream the butter with the melted chocolate and add the hazelnut paste and rum at the end.
Cut the sponge in half, sprinkle with Curaçao and spread with chocolate cream keeping two table spoonfuls to one side.
Put the cake together again and spread the remaining chocolate cream on top. Roll out the yellow marzipan into a 4 mm thick layer, press it onto the cake and sprinkle with brown sugar.
Put a little apricot jam in the middle together with four or five cubes of candied peel and the birds you’ve cut out of the chocolate marzipan using a mould.
Add a little cocoa powder to the apricot jam and spread it onto your birds. Leave in the fridge for an hour before serving.