Il Borgo di Valcasotto
The
Restaurant
In the near future a restaurant will open its doors in Valcasotto. Its two ample dining rooms
and terrace are to
be found above
the area where the fresh alpine Rascheras are brought for seasoning.Here, under the critical
eyes of the meticulous
chefs, all the natural bounty of Valcasotto will make its
way onto the tables,
not only Beppino Occelli’s cheeses, but
biological farm
produce, river fish and woodland delicacies.Hundreds of
different types of vegetable and aromatic herbs have been
cultivated here since the time of the Cistercian
monastery and are abundantly available to grace the table.In
the elegant dining
rooms the chef will be the “summa”, guaranteeing the
naturalness of the produce offered,
ranging from
the maize used in the production of the sweet
biscuits to the buckwheat required in the mountain
recipes; from the kitchen
herbs to the
vegetables provided by the chef’s own
garden; from the spontaneous woodland fruits to the white
chestnuts; not
to mention the mushrooms, the variety of game, rabbits, free range fowl
and Rio Casotto
fish.Then the cheese,
the crowning glory,
but all in all
a triumph of the valleys and their products.A
little curiosity: at the end of the meal the chef will come into the dining room and not only to enjoy
some justified praise
but to present
to the diners a small
pamphlet where they
will be able
to read the
story behind each dish on the menu as well as the primary
ingredients and the names and addresses of the farmers who have
supplied the produce and where
they are welcome to call in and make their own purchases.
»
Stagionatura
in ValCasotto
»
Refining
»
The
Napoleonic Mill
»
Good
Company
»
The
"Formaggeria"
|
 |
