La Fricca - Il Ristorante

Description

Paola and Sonia are the restaurant’s owners. They put all their skills, expertise and love for good food in their all-female kitchen, along for a lot of determination, an essential element to turn a passion into a job. Sonia prepares the first courses and the delicious desserts, including the amazing chocolate cake, which is flour-free and can also be enjoyed by people with celiac disease, and the homemade Tiramisu, prepared with 100% Arabic blend coffee. Some first courses consist of whole wheat pasta and organic products, according to the GIFT food philosophy. On the other side, Paola is in charge of the meat and she personally selects cuts and cooking, using the old recipes of her mom, Luisa, such as the ragout used to season the “pici”, a traditional Tuscan pasta, the filling for Christmas capon and the stew


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Paola and Sonia are the restaurant’s owners. They put all their skills, expertise and love for good food in their all-female kitchen, along for a lot of determination, an essential element to turn a passion into a job. Sonia prepares the first courses and the delicious desserts, including the amazing chocolate cake, which is flour-free and can also be enjoyed by people with celiac disease, and the homemade Tiramisu, prepared with 100% Arabic blend coffee. Some first courses consist of whole wheat pasta and organic products, according to the GIFT food philosophy. On the other side, Paola is in charge of the meat and she personally selects cuts and cooking, using the old recipes of her mom, Luisa, such as the ragout used to season the “pici”, a traditional Tuscan pasta, the filling for Christmas capon and the stew


Á la carte

Starters

  • Crispy puff pastry with Coulommiers Brie, Calvados caramelised pears and chestnuts from Piedmont €12.00
  • Organic red potato mille-feuille with sautéed mushrooms and taleggio cream. €12.00
  • Stracciatella with Storo polenta and anchovies from the Cantabrian sea. €12.00
  • Smoked salmon tartlet, warm potato cream and Balik egg. €12.00
  • Duck foie gras with brioche bread and citrus compote. €12.00
  • Fiocchetto di culatello di Zibello with pickled vegetables. €15.00
  • “San Daniele Riserva” Prosciutto 18 months Levi. €15.00
  • Tuscan prosciutto, finocchiona, wild boar sausage, salami, toasted bread with lard from Colonnata, oven baked pecorino from Pienza with walnuts and Maremma honey. €15.00

 

First courses

 

  • Pizzoccheri ‘our way’. €10.00
  • Organic wholemeal orecchiette from Puglia with broccoletti and pork cheek. €10.00
  • Scarpinòcc de Par with malga butter, sage and Grana Padano DOP. €10.00
  • Carbonara with Organic truffled scented spaghetti from Gragnano. €12.00
  • Green tagliatelle alla Trentina with sautéed mushrooms and speck from Alto Adige. €10.00
  • Tuscan pici with homemade ragù. €10.00

 

Grilled second courses served on soapstone

 

  • Australian Black Angus Tomahawk from Rangers Valley. €9.00/100g
  • T-Bone (Fiorentina) Black Angus Texas Premium Black Angus Beef. €7.00/100g
  • Arkansas Beef – Boneless steak from Black Angus Creekstone Farms – Premium Black Angus Beef. €6.00/100g
  • Australian Beef - Boneless steak from Australian Black Angus. €6.00/100g
  • Chateaubriand with Roquefort cream. €7.00/100g

 

 

Side dishes

 

  • Steakhouse fries cooked in peanut oil. €4.00
  • Grilled vegetables. €4.00
  • Mixed salad. €4.00
  • Polenta from Mais Rostrato Rosso di Rovetta. €2.00
  • Sautéed mushrooms with polenta. €4.00

 

Homemade desserts

 

  • Chocolate cake with vanilla ice-cream. €6.00
  • Zuppa Inglese. €6.00
  • Warm apple cake with fior di latte ice-cream. €6.00
  • Tiramisu with 100% Arabica mono-origin coffee MOATA – Ethiopia – from “Bugan Coffee Lab”. €6.00
  • Warm zabaione with savoiardi biscuits. €6.00
  • Crema ice-cream with cherries and Courvoisier. €6.00
  • Coffee affogato with cocoa. €6.00
  • Shavings of dark chocolate with Francois Peyrot pear cognac. €10.00
  • Tuscan cantucci with passito wine. €8.00

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