Ristorante Moderno • • Visit Bergamo

Ristorante Moderno

Description

Ristorante Moderno, inside the homonymous hotel, can accommodate up to 150 guests. It has been run by the friendly Canella Family since 1959, who are also directly involved with the kitchen, characterised by the authenticity and quality of the dishes.


The pride of Ristorante Moderno is the fresh stuffed pasta and the exclusively homemade desserts, the appetisers based on typical salami, traditional specialities such as the rabbit with herbs, braised meats and deer in salmì accompanied by a careful selection of wines and grappas.

In recent years, Ristorante Moderno has organised cooking classes with its guests, preparing fresh stuffed pasta, crepes, risottos, stews and desserts, which are then tasted together around the table.

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Ristorante Moderno, inside the homonymous hotel, can accommodate up to 150 guests. It has been run by the friendly Canella Family since 1959, who are also directly involved with the kitchen, characterised by the authenticity and quality of the dishes.


The pride of Ristorante Moderno is the fresh stuffed pasta and the exclusively homemade desserts, the appetisers based on typical salami, traditional specialities such as the rabbit with herbs, braised meats and deer in salmì accompanied by a careful selection of wines and grappas.

In recent years, Ristorante Moderno has organised cooking classes with its guests, preparing fresh stuffed pasta, crepes, risottos, stews and desserts, which are then tasted together around the table.

Speciality

Fresh pasta and meat specialities

Typical local dish

Casoncelli della Bergamasca

Menu

Complete Menu

Three courses + dessert, chosen from the following dishes:

 

Appetisers

Prosciutto from Parma, herbed lard, locally produced salami with homemade Russian salad and marinated vegetables.

Bresaola (air-dried beef) with a cheese cream and crostini with pâté.

Smoked swordfish carpaccio.

 

First courses

 

Papà Gianni’s casoncelli with butter and sage

Fresh tagliolini with deer ragù

Homemade pumpkin tortelli

Lasagne gratin with radicchio and Scamorza cheese

Homemade spinach, polenta and stracchino cheese ravioli

Risotto with porcini mushrooms

 

Second Courses

 

Oven baked veal

Small meat roulades with a taleggio cheese centre

Roasted turkey stuffed with chestnuts

Roast rabbit with herbs

Braised beef with Valcalepio red wine

Pieces of deer in salmì

Boiled sausage with lentils

Grilled Branzi and Taleggio cheese with polenta

All dishes are served with Polenta, Potatoes, Vegetables, Salad

 

Desserts

 

Custard and apple tart

Strudel with short crust pastry

Homemade tiramisu  

Nougat semifreddo

Pineapple

 

Cover charge, Water and Service included in the price

Continue

Three courses + dessert, chosen from the following dishes:

 

Appetisers

Prosciutto from Parma, herbed lard, locally produced salami with homemade Russian salad and marinated vegetables.

Bresaola (air-dried beef) with a cheese cream and crostini with pâté.

Smoked swordfish carpaccio.

 

First courses

 

Papà Gianni’s casoncelli with butter and sage

Fresh tagliolini with deer ragù

Homemade pumpkin tortelli

Lasagne gratin with radicchio and Scamorza cheese

Homemade spinach, polenta and stracchino cheese ravioli

Risotto with porcini mushrooms

 

Second Courses

 

Oven baked veal

Small meat roulades with a taleggio cheese centre

Roasted turkey stuffed with chestnuts

Roast rabbit with herbs

Braised beef with Valcalepio red wine

Pieces of deer in salmì

Boiled sausage with lentils

Grilled Branzi and Taleggio cheese with polenta

All dishes are served with Polenta, Potatoes, Vegetables, Salad

 

Desserts

 

Custard and apple tart

Strudel with short crust pastry

Homemade tiramisu  

Nougat semifreddo

Pineapple

 

Cover charge, Water and Service included in the price