Restaurant pizzeria da Cesira

Restaurant pizzeria da Cesira

Description

A few steps from the "Salto degli sposi" on the Presolana Pass, a natural balcony with an incredible view of the Scalve Valley, there is a gourmet restaurant. Administratively and for just a matter of metres, it’s located in the municipality of Colere in the town of Cesira Belinghieri. She baptised both the town and the restaurant with her name. For three years, she has been managing the restaurant together with her brother Vanni, responsible for running the wood oven where he cooks pizzas and reputable leavened products.

 

But the main protagonist in the kitchen is her husband Dario Soldo, who had already been working at Ivo al Forno Antico, that for years was the point of reference for gourmet travellers in transit from the Presolana. After closing and moving to Zanica to the Morlacchi patisserie laboratory, he seemed destined to take a different path. Instead he went back, rekindling his passion with the kitchen.

 

The cuisine is substantial as it should be in this area, yet refined, traditional in its bases but open to innovations, created with absolute technical mastery (in this aspect, experience in the patisserie must have benefited him). The must-tries are the onion tarte tatin with a poached egg and black truffle, dumplings with wild herbs in fondue, nettle risotto with Taleggio cheese fondue and the pigeon skewer.

 

And for those who prefer fish, satisfy the taste buds with bread and tomato soup with raw cuttlefish and bluefin tuna, fava bean puree with fish ragù and roast turbot steak with potatoes. Not to mention the quality desserts like summer tiramisu with peaches and apricots. Good selection of wines curated by Cesira and high level service in a designer restaurant setting.

 

THE BILL: You spend a little more than at the other restaurants in the area, for a complete menu between 40 and 50 euros excluding wines. But the high quality justifies the price.

 

 


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A few steps from the "Salto degli sposi" on the Presolana Pass, a natural balcony with an incredible view of the Scalve Valley, there is a gourmet restaurant. Administratively and for just a matter of metres, it’s located in the municipality of Colere in the town of Cesira Belinghieri. She baptised both the town and the restaurant with her name. For three years, she has been managing the restaurant together with her brother Vanni, responsible for running the wood oven where he cooks pizzas and reputable leavened products.

 

But the main protagonist in the kitchen is her husband Dario Soldo, who had already been working at Ivo al Forno Antico, that for years was the point of reference for gourmet travellers in transit from the Presolana. After closing and moving to Zanica to the Morlacchi patisserie laboratory, he seemed destined to take a different path. Instead he went back, rekindling his passion with the kitchen.

 

The cuisine is substantial as it should be in this area, yet refined, traditional in its bases but open to innovations, created with absolute technical mastery (in this aspect, experience in the patisserie must have benefited him). The must-tries are the onion tarte tatin with a poached egg and black truffle, dumplings with wild herbs in fondue, nettle risotto with Taleggio cheese fondue and the pigeon skewer.

 

And for those who prefer fish, satisfy the taste buds with bread and tomato soup with raw cuttlefish and bluefin tuna, fava bean puree with fish ragù and roast turbot steak with potatoes. Not to mention the quality desserts like summer tiramisu with peaches and apricots. Good selection of wines curated by Cesira and high level service in a designer restaurant setting.

 

THE BILL: You spend a little more than at the other restaurants in the area, for a complete menu between 40 and 50 euros excluding wines. But the high quality justifies the price.