Trattoria Visconti is a cosy and familiar place, in the old centre of Ambivere, a small village near Bergamo. The Visconti family has been taking care of its management for three generations, always paying attention to the changes in taste and to the requirements of its customers, trying constantly to arouse their curiosity by means of special events such as themed-nights, meetings with producers, hosts, friends and wine-makers.
The key ingredient of each dish of the menu is fruit and vegetables grown directly in the garden next to the trattoria: an “old” vegetable garden that survived several generations, hosting numerous vegetables for every season (potatoes, different kinds of tomatoes, aubergines, zucchini, cabbages, savoys, wild herbs, eeks, peppers, pumpkins, green beans, peas, beans, onions, scallions). Next to the garden there is even place for a small spot of local corn called “rostrato rosso dell’isola”, used to prepare the classic polenta and desserts. Besides their direct usage, vegetables are often used as preserves, so that they can be eaten also during the coldest times. Moreover, there is also a small orchard with cherries, plums, persimmons, figs, loquats, raspberries, strawberries, blackberries, kiwi, red currants…
Trattoria Visconti is a cosy and familiar place, in the old centre of Ambivere, a small village near Bergamo. The Visconti family has been taking care of its management for three generations, always paying attention to the changes in taste and to the requirements of its customers, trying constantly to arouse their curiosity by means of special events such as themed-nights, meetings with producers, hosts, friends and wine-makers.
The key ingredient of each dish of the menu is fruit and vegetables grown directly in the garden next to the trattoria: an “old” vegetable garden that survived several generations, hosting numerous vegetables for every season (potatoes, different kinds of tomatoes, aubergines, zucchini, cabbages, savoys, wild herbs, eeks, peppers, pumpkins, green beans, peas, beans, onions, scallions). Next to the garden there is even place for a small spot of local corn called “rostrato rosso dell’isola”, used to prepare the classic polenta and desserts. Besides their direct usage, vegetables are often used as preserves, so that they can be eaten also during the coldest times. Moreover, there is also a small orchard with cherries, plums, persimmons, figs, loquats, raspberries, strawberries, blackberries, kiwi, red currants…
Grandma Ida’s homemade casoncelli
