Bar Trattoria Lupi

Descrizione

Guardian of tradition is Beppe Franzosi who with his colleagues brings the torch of gastronomic orthodoxy into the shadow of the Torrazzo.


The restaurant is simple and reflects the origins of Cremonese cuisine linked to the fields and farms surrounding Costa S. Abramo. It is a family run business, the patron is helped by his wife, Luciana, and his brothers-in-law. Attentiveness to raw materials and attention to detail, accompanied by friendly service and a homely atmosphere are what makes this establishment. The motto of the Lupi Restaurant is "few but good". Beppe proposes only a few dishes, typical, but quality. Marubini pasta in broth, boiled and roasted meats are therefore the triptych that encloses the essence of Trattoria Lupi.

Trattoria Bar Lupi, also known as Bar Sport and "Da Beppe", opened in 1954 as an ENAL circle as a decision by Constantine "Dina" Lupi, mother of the current proprietor. During the sixties, on the wave of the economic and building boom, the owner chose to turn the circle into a real trattoria serving lunch to the many workers who worked in the surrounding areas.

In 2001, the reins were handed over to the son, Giuseppe, who added his own touch to his mother’s dishes. In addition to the various modernisation works over the years, in 2010 the restaurant was refurbished. Each year, in August, a three-day party is organised, attracting numerous visitors from across the province.

Continue

Guardian of tradition is Beppe Franzosi who with his colleagues brings the torch of gastronomic orthodoxy into the shadow of the Torrazzo.


The restaurant is simple and reflects the origins of Cremonese cuisine linked to the fields and farms surrounding Costa S. Abramo. It is a family run business, the patron is helped by his wife, Luciana, and his brothers-in-law. Attentiveness to raw materials and attention to detail, accompanied by friendly service and a homely atmosphere are what makes this establishment. The motto of the Lupi Restaurant is "few but good". Beppe proposes only a few dishes, typical, but quality. Marubini pasta in broth, boiled and roasted meats are therefore the triptych that encloses the essence of Trattoria Lupi.

Trattoria Bar Lupi, also known as Bar Sport and "Da Beppe", opened in 1954 as an ENAL circle as a decision by Constantine "Dina" Lupi, mother of the current proprietor. During the sixties, on the wave of the economic and building boom, the owner chose to turn the circle into a real trattoria serving lunch to the many workers who worked in the surrounding areas.

In 2001, the reins were handed over to the son, Giuseppe, who added his own touch to his mother’s dishes. In addition to the various modernisation works over the years, in 2010 the restaurant was refurbished. Each year, in August, a three-day party is organised, attracting numerous visitors from across the province.

Á la carte

Trattoria Lupi does not have a physical menu, following our tradition, we prefer that the dishes are presented and described directly from the voice of the wait staff. The dishes served are: marubini pasta in broth, lasagna, spinach and ricotta tortelli with melted butter, mixed boiled meats (beef, tongue and boiled sausage), braised beef, mixed roasted meats (rabbit, veal cheeks and pork ribs). The desserts, all homemade, are: vanilla and chocolate pudding, tiramisu and wild berry tart. There are also “off menu” items such as: rice with cabbage, butòon de paiàs, pumpkin tortelli, various risottos and game. 

Speciality

The typical dishes on offer are the marubini pasta in broth, the mixed roasted meats (pork ribs, rabbit and veal cheeks) and the mixed boiled meats (veal tongue, beef and boiled sausage) served with mostarda. 

Menu

Menù di lavoro

Il pranzo di lavoro, completo, è composto da primo, secondo, contorno, bevande e caffè.
Il menù proposto varia giornalmente. Alcuni dei piatti serviti sono trippa, merluzzo fritto, cotoletta alla milanese, involtini arrosto, bollito misto, scaloppine con i funghi e salsicce in umido, pasta asciutta, pasta e fagioli.

Continue

Il pranzo di lavoro, completo, è composto da primo, secondo, contorno, bevande e caffè.
Il menù proposto varia giornalmente. Alcuni dei piatti serviti sono trippa, merluzzo fritto, cotoletta alla milanese, involtini arrosto, bollito misto, scaloppine con i funghi e salsicce in umido, pasta asciutta, pasta e fagioli.

East Lombardy is the European region
of gastronomy 2017