La Bettolina: a 16th century farmhouse to celebrate taste and conviviality

La Bettolina: in Gaggiano, on the borders of Milan, a remarkable 16th century farmhouse where the items of the Lombardy area are valorised

Simply 15 km from Milan, along the banks of the Naviglio Grande, is La Bettolina, situated inside a 16th century farmhouse surrounded by the plant of Gaggiano. This captivating place is likewise quickly available by bike and provides its visitors a haven from city tension where they can thrill their taste buds.

A dive into the past with an eye to the future

La Bettolina, brought back with enthusiasm by the owners Alessandro Totaro and his dad Pasquale, represents an ideal mix of history and modernity. The 2017 remediation brought an ancient, deserted structure back to life, changing it into a point of referral for catering and conviviality. Then, in 2020, the gifted interior designer Daria Lo Giudice added to more decorating the place, personally looking after its restyling and rebranding and therefore providing it an improved sophistication. And it does not end here, due to the fact that other works remain in the pipeline, such as the healing of the green areas and the front location and the development of a greenhouse committed to 0 km items – significantly valued by consumers -, with brand-new intriguing cooperation jobs with other chefs and the intro of musical nights.

A menu that commemorates custom with imagination

Led by the young and gifted chef Domenico Montanaro, who matured right here, the food of La Bettolina is a homage to the Milanese and northern custom reinterpreted with imagination. The menu, which differs throughout the day, from lunch to aperitif to supper, is a gastronomic journey through genuine and brand-new flavours.

Amongst the meals most valued by restaurants we discover: Gli Sfizi, best for an aperitif, with brioche bread served with whipped liver pâté, blackberry honey and sage; initially courses such as fettuccine with 36 egg yolks with white truffle and cappelletti filled with brisket; meat specializeds such as veal cutlet Milanese, tripe Milanese and veal sweetbreads in green sauce; homemade desserts such as Panmeinsù, a reinterpretation of tiramisu with pan meino, and warm apple pie with red apples from Cascina Fraschina.

Each meal is prepared with the greatest quality active ingredients, originating from regional providers, and all the items, from fresh pasta to bread to desserts, are strictly homemade.

Conviviality and relaxation in a distinct environment

La Bettolina is developed to use a genuine experience of relaxation and sharing. The internal areas, such as the “pozzo” space or the “Craxi” space, which integrate historic and style aspects, and the big green locations outside, develop an inviting and unwinding environment. The big counter at the entryway brings in visitors with a choice of exceptional mixed drinks and red wines, making each see a distinct minute.

Aperitif and mixed drink bar

The aperitif is among the most valued minutes at La Bettolina, particularly throughout the summertime, when the garden comes alive with lights and noises. From 6.30 pm to 8.30 pm, meals and specials to share are served, such as the tasting plate with 0km treated meats and cheeses. The choice of mixed drinks and red wines is curated with the exact same attention booked for the food, with a vast array of beverages both nationwide and global.

A well-stocked cellar

The La Bettolina cellar boasts many Italian and global labels, especially French and Spanish, varying from white to red white wines, from rosés to champagnes and champagne. Specific attention is paid to natural, biodynamic and natural red wines, to please even the most requiring tastes buds.

The tasting

We were here for lunch. We were invited by the affable Daria and Chef De Sale. Below are our impressions.

The Sfizi

The Sfizi are comprised of I Mondeghili, normal meatballs of the Milanese custom according to your house dish with homemade gremolada mayo; Pan Brioche, hot brioche crust, whipped liver pâté, blackberry honey from Clerici beekeeping and fried sage; Zucchini Flowers, fried with wild herbs from the garden; Creamed cod, served on nation polenta; La Giardiniera, a mix of veggies.

Mondeghili, a genuine Milanese special, have a complete flavour, with an outstanding mix of the inflammation of the meat and the crunchiness of the breading. The gremolada mayo includes an enjoyable contrast of freshness and level of acidity, improving the taste of the meatballs. In the brioche bread, the encounter in between the sweet taste of honey and the fragrant taste of the pâté develops an ideal balance, while the fried sage includes a fragrant touch and a light crunch. The courgette flowers have a natural sweet taste that mixes harmoniously with the light taste of the batter, while the creaminess of the cod integrates with the soft and a little rough consistency of the polenta, developing a fascinating mix of textures. Lastly, La giardiniera verifies the high quality and freshness of the raw product. The whipped salted butter is likewise exceptional, very light in the mouth.

The Sfizi were accompanied by the Brut Metodo Classico Millesimato “Domm” Rosè– Nettare Dei Santi, a Timeless Technique with an antique pink look decorated with fine and stylish perlage, whose olfactory spectrum is controlled by fruity and flower experiences. On the taste buds it reveals an outstanding taste-olfactory correspondence with herbaceous and fruity echoes on the surface.

Trio of cold cuts, consisting of treated coppa from Azienda Agricola Bettella, Capitelli smoked prepared shoulder, D’Osvaldo ham: acclaimed gently smoked raw ham from pork legs chosen in Friuli Venezia Giulia aged 24 months. To follow, I Nostri Sott’ oli, pieces of grilled red pepper, grilled child artichokes in oil and Borettana onion.

The coppa has an extreme and hot scent and the prepared shoulder has an enjoyable smokiness that does not subdue its natural sweet taste, while the ham surprises with its stylish and well balanced taste, with a light smokiness that includes intricacy without controling. This Trio of Cold Cuts provides a choice of high quality treated meats, each with its own distinct qualities that show the artisanal care in their preparation. The matching with pickles includes an additional measurement of taste and texture, making this tasting a really rewarding experience.

Appetisers

Bettolina’s Vitello Tonnato, great veal in smoked tuna sauce, its jus and garden chervil. The light smokiness of the tuna sauce improves the fragile taste of the veal without subduing it and the yummy jus finishes the meal, offering a note of umami that enhances the ensemble. Lastly, the chervil includes freshness and a light touch of anise, which cleans the taste buds and welcomes another tasting.

The Fresh

The Risotto, Carnaroli Azienda Agricola Cascina Casiglio rice with Iranian saffron pistils, sour butter, 40 month old Parmigiano Reggiano, veal marrow and demi glace. In the risotto, completely al dente, the fragrant strength of the saffron and the intricacy of the acid butter emerge, with the 40-month aged Parmigiano Reggiano which includes a touch of umami and the veal marrow which includes an extra creaminess to the meal.

The grills

The Gallo, a free-range cockerel smoked with grilled cherry wood, is a meal that skillfully integrates cigarette smoking and barbecuing strategies to boost the natural qualities of the meat. In specific, the cherry wood cigarette smoking includes a fragile scent that balances completely with the extreme and yummy taste of the cockerel.

The meals were accompanied by Buttafuoco ‘Solinghino’ Picchioni 2022: ruby red in color with garnet reflections, it inebriates the nose with red fruits, black cherries and blackberries together with dried increased petals. The enjoyable softness and medium perseverance make it a great buddy for the meal.

Artisan sorbets and ice creams, celery, ginger and basil sorbet and gorgonzola arioli and sanded pine nut ice cream. The celery sorbet is ingenious and revitalizing, perfect for cleaning the taste buds in between courses or as a light surface to a meal, while the gorgonzola ice cream is a proposition that integrates the strong taste of gorgonzola with the crunchiness of sanded pine nuts, a perfect dessert for those trying to find a non-traditional taste experience, best to act as an ending.

The sugary foods

Panmeinsù, tiramisu in a conventional dish with Milanese pan meino. In this tasty variation of tiramisu, the mascarpone cream is soft and light, while the drenched pan meino preserves a soft however a little more compact consistency than standard ladyfingers: appropriate for those who like explore ingenious variations of standard desserts.

La Bettolina is a sensorial experience that integrates custom, development and a warm welcome from Alessandro, Daria and all the personnel. Whether it’s a romantic supper, a household lunch, an event or an aperitif with pals, La Bettolina provides a sanctuary of taste and conviviality on the borders of Milan, where every information is developed to make its visitors feel genuinely unique.

For info.

La Bettolina

Strada Statale Nuova Vigevanese 4– Gaggiano (MI)

Tel. 389 8281966

eventi@bettolina.it

www.labettolina.it

Schedules

Lunch|Saturday and Sunday 12:00 -16:30

Supper|Monday-Tuesday-Wednesday-Thursday-Sunday 6.30pm-00.30 am– Friday and Saturday 6.30pm-01.00 am