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.
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.
Fresh pasta and meat specialities
Casoncelli della Bergamasca
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
