Agriturismo del Battista

Descrizione

In honour of the person who started the business more than half a century ago, the Rota family agritourism is called Battista.

For many, especially those who have been making the steep ascent from Gromlongo for years (always follow the steepest slope on the asphalt road) it is known as "ol Picolt", or Picco Alto (High Peak), from the name of the locality in Palazzago that hosts it.

 

Going up, on the roadside and sometimes even in the middle, you can find cows and goats. These animals supply the milk from which Stefano Rota makes the cheeses that arrive on the table together with the salami (the pigs are not seen but they are there). The salami and Cacciatorini are excellent; outstanding pancetta cut not too thin. Among the cheeses, overall less interesting than the cured meats, is the fresh goat’s stracchino and both matured goats and cow cheeses.

 

Accompanied by home-preserved vegetables (delicious and crispy zucchinis) and homemade fruit compotes. Followed by well-made casoncelli pasta, substantial but at the same time delicate. Made of white, not too thin dough as per tradition with a balanced filling, seasoned to perfection with butter and fried home-made pancetta. Difficult, but if your appetite has not subsided, the polenta is cooked for a long time in a copper cauldron. It is always available to accompany the meat-based second courses, from roast beef in this season to braised meat in winter. It ends with tarts with home-made jams. And even the wine is homemade: red and white with a farmer’s touch. A real farm, able to serve a large number of self-produced raw materials.

 

THE BILL: 30 euros all-inclusive (even the wines and the wonderful panorama)


Continue

In honour of the person who started the business more than half a century ago, the Rota family agritourism is called Battista.

For many, especially those who have been making the steep ascent from Gromlongo for years (always follow the steepest slope on the asphalt road) it is known as "ol Picolt", or Picco Alto (High Peak), from the name of the locality in Palazzago that hosts it.

 

Going up, on the roadside and sometimes even in the middle, you can find cows and goats. These animals supply the milk from which Stefano Rota makes the cheeses that arrive on the table together with the salami (the pigs are not seen but they are there). The salami and Cacciatorini are excellent; outstanding pancetta cut not too thin. Among the cheeses, overall less interesting than the cured meats, is the fresh goat’s stracchino and both matured goats and cow cheeses.

 

Accompanied by home-preserved vegetables (delicious and crispy zucchinis) and homemade fruit compotes. Followed by well-made casoncelli pasta, substantial but at the same time delicate. Made of white, not too thin dough as per tradition with a balanced filling, seasoned to perfection with butter and fried home-made pancetta. Difficult, but if your appetite has not subsided, the polenta is cooked for a long time in a copper cauldron. It is always available to accompany the meat-based second courses, from roast beef in this season to braised meat in winter. It ends with tarts with home-made jams. And even the wine is homemade: red and white with a farmer’s touch. A real farm, able to serve a large number of self-produced raw materials.

 

THE BILL: 30 euros all-inclusive (even the wines and the wonderful panorama)


East Lombardy is the European region
of gastronomy 2017