Polenta, prepared as usual Bergamo, in the cauldron.

Long cooking “used to be”: when the water in the pot comes to a boil, add the corn flour coveted. The cook then for more than an hour while continuing to mix it by hand with the classic wooden spoon.

You can taste the accompanying various meat dishes, but not all.

Polenta is one of the principles of the traditional cuisine of Bergamo. In Cascina you can taste different types of famous polenta topped. Some proposals?

Polenta with mushrooms, bacon and honey, with cheese Latins, with the sausage with egg and … go with your imagination!


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