The good intentions behind renewing the proposed offer to find a new identity, starting with products from the valley, are giving the desired results. Taking the baton from his parents, Claudio Rubis gave Staletta (meaning stable) - the name derives from the intended use of the building before the transformation into a restaurant in 1973 - a new gastronomic guise.
Alongside the classics that never leave the menu, like famer’s polenta, casoncelli or taragna to accompany slow-cooked meats, rabbit and mushrooms, are dishes consistent with the territory that have been well thought out, well presented and especially well made.
Some compelling new first courses include black ravioli (vegetable charcoal is added to the dough) stuffed with Branzi cheese and seasoned with porcini mushrooms from Mezzoldo and black truffle from Bracca; and bread gnocchi seasoned with goat stracchino from the Locatelli company (after Brembo, on the path to Stabello) and lemon grass.
Following the first courses are grilled meats provided by Walter Carminati, a local breeder who impeccably fattens Piedmontese breed steers. Or alternatively "nosecc", the chard rolls (cabbage in winter) stuffed with a lean filling made with breadcrumbs and parmesan cheese, usually served as a poor dish but succulent on the crust of polenta from the day before.
Considerable step forward also with desserts, very interesting and captivating: fried casoncelli filled with ricotta with honey and raspberries; basil semifreddo with a fruit and vegetable salad and mead (fermented with chestnut honey produced by a company in Piazza Brembana).
THE BILL: a full meal excluding wines at 30-35 euros.
MORE INFORMATION:
Open for lunch (12:00pm-2:30pm) and dinner (7:00pm-10:30pm); closed Tuesday and Wednesday evenings
The good intentions behind renewing the proposed offer to find a new identity, starting with products from the valley, are giving the desired results. Taking the baton from his parents, Claudio Rubis gave Staletta (meaning stable) - the name derives from the intended use of the building before the transformation into a restaurant in 1973 - a new gastronomic guise.
Alongside the classics that never leave the menu, like famer’s polenta, casoncelli or taragna to accompany slow-cooked meats, rabbit and mushrooms, are dishes consistent with the territory that have been well thought out, well presented and especially well made.
Some compelling new first courses include black ravioli (vegetable charcoal is added to the dough) stuffed with Branzi cheese and seasoned with porcini mushrooms from Mezzoldo and black truffle from Bracca; and bread gnocchi seasoned with goat stracchino from the Locatelli company (after Brembo, on the path to Stabello) and lemon grass.
Following the first courses are grilled meats provided by Walter Carminati, a local breeder who impeccably fattens Piedmontese breed steers. Or alternatively "nosecc", the chard rolls (cabbage in winter) stuffed with a lean filling made with breadcrumbs and parmesan cheese, usually served as a poor dish but succulent on the crust of polenta from the day before.
Considerable step forward also with desserts, very interesting and captivating: fried casoncelli filled with ricotta with honey and raspberries; basil semifreddo with a fruit and vegetable salad and mead (fermented with chestnut honey produced by a company in Piazza Brembana).
THE BILL: a full meal excluding wines at 30-35 euros.
MORE INFORMATION:
Open for lunch (12:00pm-2:30pm) and dinner (7:00pm-10:30pm); closed Tuesday and Wednesday evenings
