Cucina locale, nazionale e Local, national and roma

Trattoria da Ciospo

Our cooking, is a good mix of Brescian traditional dishes and Roman ones, thanks to Massimo Marchetti, cook now retired and founding member (with Francesco “Ciospo” Allegri in the living room). Max, “fellow citizen by adoption”, was born in Rome where he spent the first part of his life improving his abilities with passion and professionalism. Along the years he has left us his best teachings with the unique enthusiasm in cooking of a real Roman chef.

How to get your appetite? We can do it with “tortelli al Bagòss” (typical brescian cheese DOP), “casoncelli di zucca a pasta sottile”, “tagliolini al sugo fresco con pomodorini e basilico”, “vellutata di pasta e fagioli”, “risotto in crema al limone” and then some traditional and famous roman dishes like “bucatini all'amatriciana con guanciale di Rieti e pecorino romano scorza nera”, “rigatoni alla carbonara” (become legendary!), “cacio e pepe” the national-popular dish par excellence, and last but not the least “spaghetti al pomodoro e basilico”, the true business card of a restaurant in which you can have a great meal, a sort of crucial test.

And now, after carbohydrates, let's move on to protein.

Our second courses follow the ispiration of the chef and the taste of our guests. We propose “roast beef di scottona in crosta di sale con olio mantecato di cottura caldo”, “scamone reale di vitello in padella all'olio di oliva e aceto balsamico”, “carne salada del Trentino”, “coniglio alla bresciana”, “polpettone della zia Eugenia” (beloved by kids, but not only by them) and finally, expecially during the winter, “coda alla vaccinara”, one of most known Roman specialty. Every week we also prepare the dish of the day, that can be “osso buco con risotto alla milanese”, “trippa alle carote e sedano” or everything else, often on request of anyone would join us!

Meantime: the meal can be preceded by a tasty starter composed by “puntarelle e carciofi alla giudìa” in the winter period, “mortadella e salame nostrano”, “olive alla siciliana con arancia e limone”, “biscottini salati della casa al rosmarino, allo speck, alle olive”, “verdurine ripiene al forno”. At the end of a hopefully great lunch or dinner, the dessert we present you are: "brutti ma buoni", “torta sbrisolina con Vecchio Florio” (a sweet wine where to put it in), “baci di dama”, “crostate di frutta”, “torta soffice al cioccolato, miele o noci” or a dessert preapered with mascarpone cheese and Oro Saiwa biscuits and no alcool (just not to call it "tiramisù”, what a horrible name!) that may not sound as good as it actually is. All of these products are completely homemade.

The lucky of being located between Franciacorta and Lago di Garda We can proudly serve local fine wines, “vino della casa” in a carafe or in a bottle, and obviously other wines from national vineyards.

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