Osteria dell’Angelo

Descrizione

Local cuisine with excursions within national enogastronomy. Small producers and Slow food presidia, organic vegetables. The kitchen follows the seasons and the market's availability. Homemade fresh pasta and stuffed pasta. Grilled meat and game. Gussago De.Co spit roast. Wide range of wines. Homemade desserts. Gluten-free food authorised by the Italian Celiac Society. Fresh summer veranda. 


Osteria dell'Angelo was founded in 1956 by Ungaro Guerrino known as Paolo. Immediately it became the characteristic village tavern, with typical food, casoncelli, stews, tripe and the inevitable spit, battle horses of Gussaghesi.

The management alternates but the Osteria dell'Angelo remains a landmark for the cuisine of the area. After a short period of Pugliese management, since 2007 it has been managed by Emanuela and Ettore Rovelli, who have brought back the Brescian cuisine to Osteria dell'Angelo, continuing the tradition of their family. 

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Local cuisine with excursions within national enogastronomy. Small producers and Slow food presidia, organic vegetables. The kitchen follows the seasons and the market's availability. Homemade fresh pasta and stuffed pasta. Grilled meat and game. Gussago De.Co spit roast. Wide range of wines. Homemade desserts. Gluten-free food authorised by the Italian Celiac Society. Fresh summer veranda. 


Osteria dell'Angelo was founded in 1956 by Ungaro Guerrino known as Paolo. Immediately it became the characteristic village tavern, with typical food, casoncelli, stews, tripe and the inevitable spit, battle horses of Gussaghesi.

The management alternates but the Osteria dell'Angelo remains a landmark for the cuisine of the area. After a short period of Pugliese management, since 2007 it has been managed by Emanuela and Ettore Rovelli, who have brought back the Brescian cuisine to Osteria dell'Angelo, continuing the tradition of their family. 

Á la carte

Antipasto with slinzega, wild boar fillet, Monte Isola salami €12.00

Vegetable cake with organic Grana crema €9.00

Burrata di Lodrino with prosciutto bows from Az. Berlinghetto, sausage and Coppa di Martina Franca with homemade pickled vegetables €14.00

Vegetable mille-feuille with Taleggio D.O.P.  cream €9.50

Some of our first courses:

Casoncelli Bresciani with Malga butter and sage €9.00

Caramelle pasta stuffed with pears and Bagoss €10.00

Blueberry tagliolini with deer salmì €11.00

Buckwheat tagliolini with Taleggio D.O.P. cream and Langhe hazelnuts €10.00

Some of our second dishes:

Scottona sliced beef with balsamic vinegar I.G.P. and potatoes with rosemary €13.00

Smoked Pork chop with potatoes €13.00

Beef from Rovato with extra virgin olive oil, polenta and potato quenelle €14.00

Grilled Monte Isola sardines with vegetables and polenta €13.50

Some of our desserts:

Apple cake with custard, pear and chocolate cake, mille-feuille with mascarpone cream and mixed berries, warm chocolate cake with ice-cream, white coffee panna cotta with salted caramel. Lemon or apple sorbets. €4-6.

Speciality

Gussago De.Co spit roast, “mombolini” and slow cooked ribs, on wood embers, served with their tasty sauce and the inevitable Brescian polenta. Casoncelli Bresciani, from an old recipe by cook Caterina, our grandmother, and Rovato beef with extra-virgin olive oil with polenta.

Typical local dish

Gussago De.Co spit roast

East Lombardy is the European region
of gastronomy 2017