Right on the crest of the mountain, in a favorable position for the sight of flocks in autumn, who climbs the winding road meets the old hunting lodge.
Among the Agno Valley and the Chiampo Valley, in the midst of fragrant and rich woods, you will see a little white house by the curious shape, and once passed the wooden fence that borders the lawn, peering behind the curtains, you can see the cozy rooms of Casin Del Gamba.
Here, with hardworking and gentle mastery, the Dal Lago family has been working since 1976 offering a new kitchen but that at the same enhances, with an authentic style, the flavors of the region.
Daria takes care of the room like a hostess who welcomes friends; her son Luca, who has worked there since 1998 as a sommelier, is in charge of the winery and selects with passion wines produced by big companies and small local producers.
The cuisine is traditional and innovative, that Chef and Patron Antonio Dal Lago has developed over the years, starting from his training by himself, at his family’s restaurant in Castelvecchio, and that has been able to enrich through continuous research and commissioning development of new cooking techniques.
And then you can find in dishes, depending on the flow of the seasons, those materials that are part of his memories and his culture: herbs, flowers, rare mushrooms and local Scorzone truffle; garden vegetables: Radicchio and Fiolaro broccoli if Creazzo; locally sourced meats, cold cut such as Soppressa, and Altissimo cheese; homemade bread; and then Game of fur and feather; fish such as the DE.CO. trout of Altissimo and dormant snails prepared with an original recipe of the house. And finally, cakes, pastries, cookies, chocolates, always prepared in the kitchen of Casin Del Gamba.
With these ingredients and style Casin Del Gamba has slowly conquered the authoritative culinary Critique – first of all Edoardo Raspelli – and received awards –the first Michelin star arrives in 1992.
