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A portico farmhouse in the Vigevano countryside that looks more like a private villa than a restaurant, hung with antique furniture and paintings by local artists. The chef and his wife have been running this Michelin-starred kitchen together for ages, he in back cooking classical Lombard cuisine, she keeping the dining room warm. Duck and goose anchor the menu, which is exactly right for this corner of the Po plain.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Foie gras composition
“Among the specialties are duck and goose, animals typical of the area, which appear in various dishes: a foie gras composition among the starters, braised duck tortelli, and goose leg confit cooked in its own fat.”
Michelin Guide -
Braised duck tortelli
“Among the specialties are duck and goose, animals typical of the area, which appear in various dishes: a foie gras composition among the starters, braised duck tortelli, and goose leg confit cooked in its own fat.”
Michelin Guide -
Goose leg confit
“Among the specialties are duck and goose, animals typical of the area, which appear in various dishes: a foie gras composition among the starters, braised duck tortelli, and goose leg confit cooked in its own fat.”
Michelin Guide
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