Pierina’s lasagnette

At “Trattoria Caprini” there are three things you cannnot miss: the lasagnette of Pierina, served with the ragù sauce, the wine list, made by Sergio, and friendliness. Family Bonaldi, now in its fourth generation of restaurateurs, is mainly dedication to culinary culture, attention to what you put in the glass and then courtesy and kindness. "The great-grandparents, just married, opened a tavern with an adjacent small shop: it was 1907. After their grandparents continued that way, then my father with my mother Pierina and today we children, Davide, in the kitchen, Nicola to pull the sheet of lasagne, and me at the service and in the cellar" Sergio tells you. Nicola organizes courses to learn how to pull the dough and Davide has embellished the traditional local recipes, made not only of polenta and soppressa salame, but also of ravioli stuffed with seasonal ingredients, the beef cheeks braised in Valpolicella, to even more dishes coming from a Venetian tradition, as baccalà (stockfish) in Vicenza way and the Venetian liver. Really nice are the initiatives with the association Goto and Piron, who recently organized an evening of Nebbiolo wines, between Piedmont and Valtellina, strictly tasted blindly! www.trattoriacaprini.it

Latest Articles