For four generations, the Rossi family has been running the Osteria della Villetta in Palazzolo Sull’Oglio. In an Art Nouveau building, Maurizio and Grazia serve up traditional Brescian fare
HOW WOULD YOU DESCRIBE THE AREA FROM A GASTRONOMIC POINT OF VIEW?
We sit in the middle of the perfect triangle: just to the south of the Franciacorta region, a few kilometres from the wonderful fish of Lake Iseo and a matter of minutes from Rovato, which has a famous meat market that’s been going strong for over a century.
We use all of these raw ingredients at the restaurant. We always have a fish of the day, prepared according to a traditional recipe, as well as typical meat dishes using meat from the market: it could be braised meat, stews or offal dishes.
WHAT ARE THE DISHES THE BEST SUM UP YOUR FOOD?
Definitely our meatballs made from braised meat, which is a dish from humble origins. Then there’s the much-loved manzo all’olio – beef with oil – which uses the shoulder, and our tripe, which cooks for five hours with celery, carrots and potatoes in a broth of beef cheeks and a dash of tomato.
WHO ARE YOU FAVOURITE ARTISANAL PRODUCERS?
It’s really important for us to use local producers. We use cheeses like Stracchino from Vigro, a village overlooking Lake Iseo, plus Quartirolo and Taleggio from Colosio Formaggi. We have our own kitchen garden for vegetables and use a range of small local butchers for our meat. The maize flour we use for our polenta comes from Le Ventighe, a 15th-century farmhouse just around the corner – now that’s local! We also try to use Slow Food products.
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