Dal Pescatore

Descrizione

Located in the nature reserve of Parco dell’Oglio Sud in a village of 36 inhabitants in an elegant country house with restaurant rooms and lounges surrounded by the greenery of the gardens. In this splendid structure, Dal Pescatore embodies a pillar of Italian catering and not only: a reality that can evoke emotions with simple flavours, one of the temples of haute cuisine that has been able to renew with taste, passion and humility the traditional recipes of the boot. In the kitchen, the Santini family has been bringing Italian culinary excellence to the table for over thirty years with an identity firmly rooted in the local customs. Thanks to the talented chef Nadia Santini, aided by her son Giovanni and mother-in-law Bruna, eating at Dal Pescatore gives the privilege of savouring the archetype of traditional classic cuisine, revisited in order to give modernity and topicality to what is prepared.


In time, we move towards a synthesis in our setting: the cuisine now proposed by “Pescatore” passes through Antonio’s mother’s style of cooking and arrives at the new sensibility of his wife Nadia. It maintains a strong bond with tradition, but is able to render itself autonomous, in order not to stagnate in some kind of eternal and inopportune fixedness and to achieve original equilibrium and harmony.

The dishes cooked at “Pescatore” are generally derived from family tradition or from spoken information collected throughout the territory, almost always however, the recipes are adapted to the times. Pumpkin Tortelli, for example, are now seasoned with less butter and less parmesan, in order to enjoy the best of all the elements that make up the dish and respect the flavors, which in return are clear, clean and linear. Today, we pay great attention to food from the dietary point of view... Traditional cuisine is therefore adapted to the new nutritional systems and to the new life systems, which affect the recipes in a subtle but decisive way, without distorting them.

Coding a plate to allow it to be savoured in its entirety without harming it, means also intervening on the preparation using light products which, however, does not make it too informal or out of the ordinary. It is a difficult work of balance, but absolutely necessary to give modernity and topicality to what is being prepared.

The composition of a dish at “Pescatore” tries to respect the main product and the simple flavour of the ingredients. The Santini family argue that especially in recent years it has become important to arrive at a synthesis in the kitchen: keeping the main characteristics intact and at the same time making the dish light. This is why it is necessary to research more and more quality products with an ever-greater determination. 

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Located in the nature reserve of Parco dell’Oglio Sud in a village of 36 inhabitants in an elegant country house with restaurant rooms and lounges surrounded by the greenery of the gardens. In this splendid structure, Dal Pescatore embodies a pillar of Italian catering and not only: a reality that can evoke emotions with simple flavours, one of the temples of haute cuisine that has been able to renew with taste, passion and humility the traditional recipes of the boot. In the kitchen, the Santini family has been bringing Italian culinary excellence to the table for over thirty years with an identity firmly rooted in the local customs. Thanks to the talented chef Nadia Santini, aided by her son Giovanni and mother-in-law Bruna, eating at Dal Pescatore gives the privilege of savouring the archetype of traditional classic cuisine, revisited in order to give modernity and topicality to what is prepared.


In time, we move towards a synthesis in our setting: the cuisine now proposed by “Pescatore” passes through Antonio’s mother’s style of cooking and arrives at the new sensibility of his wife Nadia. It maintains a strong bond with tradition, but is able to render itself autonomous, in order not to stagnate in some kind of eternal and inopportune fixedness and to achieve original equilibrium and harmony.

The dishes cooked at “Pescatore” are generally derived from family tradition or from spoken information collected throughout the territory, almost always however, the recipes are adapted to the times. Pumpkin Tortelli, for example, are now seasoned with less butter and less parmesan, in order to enjoy the best of all the elements that make up the dish and respect the flavors, which in return are clear, clean and linear. Today, we pay great attention to food from the dietary point of view... Traditional cuisine is therefore adapted to the new nutritional systems and to the new life systems, which affect the recipes in a subtle but decisive way, without distorting them.

Coding a plate to allow it to be savoured in its entirety without harming it, means also intervening on the preparation using light products which, however, does not make it too informal or out of the ordinary. It is a difficult work of balance, but absolutely necessary to give modernity and topicality to what is being prepared.

The composition of a dish at “Pescatore” tries to respect the main product and the simple flavour of the ingredients. The Santini family argue that especially in recent years it has become important to arrive at a synthesis in the kitchen: keeping the main characteristics intact and at the same time making the dish light. This is why it is necessary to research more and more quality products with an ever-greater determination. 

Speciality

The criteria for the menu is mainly based on seasonality. There are also special occasions related to important events such as Easter or New Year’s Eve that require special menus.

The à la carte menu is made up of 6-7 hot and cold appetizers, among the first courses there are pastas, soups and risottos. In the second part of the list there are 2-3 dishes of river or sea fish, according to the availability of the market. There are also more frequently meats on the “Pescatore” menu, combined with elements of the different seasons. Then there are cheeses, exclusively Italian, and finally the dessert list, composed by half local traditional desserts and the other half lighter desserts and fruit.

Some dishes are present on the menu all year around. They are the traditional dishes such as pumpkin tortelli, agnolini in broth, gras pistà, omlette with herbs, ‘cappello da prete al barbera’ with yellow Belgrano polenta and barbequed eel. However, changes are made to the menu each week.

Cooking is not archeology, but walks with man and with man it camouflages, modifies and changes to suit the needs of our time.

 

Continue

The criteria for the menu is mainly based on seasonality. There are also special occasions related to important events such as Easter or New Year’s Eve that require special menus.

The à la carte menu is made up of 6-7 hot and cold appetizers, among the first courses there are pastas, soups and risottos. In the second part of the list there are 2-3 dishes of river or sea fish, according to the availability of the market. There are also more frequently meats on the “Pescatore” menu, combined with elements of the different seasons. Then there are cheeses, exclusively Italian, and finally the dessert list, composed by half local traditional desserts and the other half lighter desserts and fruit.

Some dishes are present on the menu all year around. They are the traditional dishes such as pumpkin tortelli, agnolini in broth, gras pistà, omlette with herbs, ‘cappello da prete al barbera’ with yellow Belgrano polenta and barbequed eel. However, changes are made to the menu each week.

Cooking is not archeology, but walks with man and with man it camouflages, modifies and changes to suit the needs of our time.

 

Menu

Carta dei vini

  • Champagnes
  • Bianchi Italiani
  • Rossi Italiani
  • Bianchi Francesi 
  • Rossi Francesi
  • Rossi Californiani
  • Vini Tedeschi, Austriaci, Spagnoli, Ungheresi, Libanesi, Australiani
  • Mezze bottiglie
  • Dolci e passiti Italiani
  • Sauternes
  • Magnum
  • Vinho do Porto
Continue
  • Champagnes
  • Bianchi Italiani
  • Rossi Italiani
  • Bianchi Francesi 
  • Rossi Francesi
  • Rossi Californiani
  • Vini Tedeschi, Austriaci, Spagnoli, Ungheresi, Libanesi, Australiani
  • Mezze bottiglie
  • Dolci e passiti Italiani
  • Sauternes
  • Magnum
  • Vinho do Porto

East Lombardy is the European region
of gastronomy 2017