PUMPKIN ROSEgluten free
A millefeuille of violina and butternut squash on a Hokkaido pumpkin cream with a Taleggio DOP fondue. Can be made vegan.
The story
This story begins long before we did.
It begins with a wrought-iron door far older than 1855, the year our founding is traced to. A painted sign reading “Antica Trattoria dei Tre Gobbi” — the three plump, smiling hunchbacks — has hung on Via Broseta since the days when coaches, carts and travellers stopped in the courtyard.
Behind the counter stood Michele Bettinelli, a short, ruddy innkeeper and childhood friend of the composer Gaetano Donizetti, who came back whenever he could for a proper polenta and an evening among real friends.
The sign has never gone dark since. Generations of innkeepers have passed through, two wars, and Bergamo has changed a thousand times over.
The three hunchbacks are still here.
- before 1855The wrought-iron door, the courtyard with its coaches, travellers passing through.
- 1855The year our founding is traced to. Michele Bettinelli behind the counter, and Donizetti coming back for polenta among friends.
- The 1900sGenerations of innkeepers, two wars, a city transformed. The sign never goes dark.
- 2017Marco walks through that door. A year later he becomes its keeper.
In September 2017 I walked through that door myself.
A year later it was my turn. You don't “buy” a place like this: you become its keeper.
The promise is simple. Ingredients from our valleys, recipes that speak Bergamo dialect, and a place where you feel good without any need for special effects. Nothing reinvented, nothing that needs explaining: things done the way they should be done, and given the time they need.
I'm the innkeeper and I'm the cook — but an osteria isn't run from the stove alone. Which is why you'll find me among the tables more and more often, telling you about the dishes.
There's a whole family with me, in the kitchen and out of it, starting with my mother Antonella and my father Gerry, who fold our casoncelli by hand every single morning. They're the very ones on the menu, and you can taste it.
Welcome. You're home.
Marco, innkeeper and cook.
