PONTE DI BRIOLO

Description

The Assolari family has been running this restaurant in Bergamo’s province for five generations, which has been acknowledged as historical place in the regional Registry of Lombardy’s Historic Trade Places.

The first news date back to the year 1876, when it was called “Antica Trattoria Ponte di Briolo”. Originally, it also worked as a small hotel “hosting and giving refreshments to traders and travellers”.


Menu

Menù 35 euro

“35 euro” special offer
Four courses to be chosen among the following dishes

Starters

  • Prawns with asparagus puree and spears.
  • Baby octopuses soup with polenta
  • Porto flavoured guinea fowl breast with fresh salads
  • Artichokes pie with Castelmagno cheese

First courses

  • Pennette pasta with gurnard
  • Gragnano linguine with baby squids and fresh clams
  • Risotto with pumpkin and Taleggio della Valle cheese (min. 2 people)
  • Leek and potato cream with croutons and ricotta quenelle

Main courses

  • “Pil Pil” stockfish with Roscoof onion
  • Sea bream with Belgian endive and Tropea onion (min. 2 people)
  • Salmon with asparagus and classic light broth
  • Pinot noir suckling pick loin with mashed potatoes

Dessert

  • Tangerine sorbet with raspberry coulis
  • Homemade cinnamon ice-cream with blueberries in syrup
  • Apple tart tatin with Chantilly cream
  • Chocolate parfait with coffee cream

Drinks:

  • White and red wine (our choice)
  • Water
  • Coffee

Cover

Continue

“35 euro” special offer
Four courses to be chosen among the following dishes

Starters

  • Prawns with asparagus puree and spears.
  • Baby octopuses soup with polenta
  • Porto flavoured guinea fowl breast with fresh salads
  • Artichokes pie with Castelmagno cheese

First courses

  • Pennette pasta with gurnard
  • Gragnano linguine with baby squids and fresh clams
  • Risotto with pumpkin and Taleggio della Valle cheese (min. 2 people)
  • Leek and potato cream with croutons and ricotta quenelle

Main courses

  • “Pil Pil” stockfish with Roscoof onion
  • Sea bream with Belgian endive and Tropea onion (min. 2 people)
  • Salmon with asparagus and classic light broth
  • Pinot noir suckling pick loin with mashed potatoes

Dessert

  • Tangerine sorbet with raspberry coulis
  • Homemade cinnamon ice-cream with blueberries in syrup
  • Apple tart tatin with Chantilly cream
  • Chocolate parfait with coffee cream

Drinks:

  • White and red wine (our choice)
  • Water
  • Coffee

Cover