Osteria della Villetta, Palazzolo sull'Oglio (BS)

A warm weekend in October, the summer that don’t want to leave the place to the autumn now forwarded, the Franciacorta and an osteria that reminds from outside altread those genuine italian places, caracterized by the traditional and tasty menus.

​The Osteria della Villetta has just been named as one of the best osterie in the 2018 Espresso guide. It is also present in the Slow Food guide of the Osterie d'italia 2018 and awarded three prawns in the guide of Italian restaurants 2018 by the Gambero Rosso.
Note of great pride, at the helm of the Osteria della Villetta there is the same family for more than 100 years. They carry on the local traditions and culture of the place that become the values of welcome, conviviality and sociality.
And in fact, the landlord, Mr. Maurizio suggests the guests to start the meal with some bubbly  because 'we are in Franciacorta, at the end.’
He is a man of decisive character and leads the customers with a certain verve and sympathy to choose the dishes of the day. We were not given a paper menu but Maurizio has listed all the plates suggesting even for each diner what was worth a taste.
The interior is characterised by wooden tables, a somewhat retro atmosphere and liberty furnishings.

​You can sit in various rooms, the one where I ate is a room with large windows, some paintings and vintage photographs and some beliefs where various bottles of wine are kept.

​Among the dishes, in my opinion, the pumpkin cream with liver deserves a special mention: the pumpkin, the queen of this season, gains its value in this versions; I'm not fond of the liver but the composition of the dish is quite delicate.
Very good salami, although the variety was limited (mortadella, prosciutto and salami, two slices for every type) but definitely tasty.
Always in the opening of lunch, tongue cut in thin slices that receives in the center a handful of gardener that confers the right freshness to the dish.

​I finally particularly enjoyed the barley prepared almost as if it were a risotto seasoned with sausage.