Albergo Ristorante La Pesa

Maurizio Romelli Gervasoni

Excellent ingredients serve up traditional cuisine, but not only. The scarpinocc are excellent, handmade by the local women. The homemade desserts are also exquisite.

Elio Zanoletti

Visited for lunch, the location directly overlooking the Seriana Valley provincial road. The place is a bit dated and inconvenient due to limited parking, but if you want to eat real "scarpinocc" and taste a truly local salami, you can't go wrong here, as few places have this much goodness.

Matteo Vismara

I recommend trying their scarpinoc, which are truly delicious. At €15 for the full menu, a great price.

Giorgio Mastrorocco

At La Pesa, they've always served excellent, well-aged salami and the best scarpinocc in the valley (and therefore, in the entire world). You'll meet the workers at the set menu and spend only what's right. A real place.

Fabio Spinelli

I've been a regular in the Seriana Valley for over 30 years, but the restaurant had never attracted me, despite its strategic location and easy parking on the other side of the provincial road. It's actually a three-star hotel with an attached restaurant. When you enter, you feel like you've stepped back decades. The style and furnishings are crystallized from the 1970s. The cuisine is equally as good as it was back then, both in quantity and quality. The typical dishes of Parmesan cuisine (Scarpinòcc, Gnòch in còla, and Capù) and the homemade desserts are definitely worth trying. The wait staff is friendly and helpful, and the prices are absolutely average.

Diego

It's never been truer, appearances can be deceiving. Leaving aside the restaurant's mid-70s-80s style, the menu is typical of the Seriana Valley, served simply but with great depth. I recommend the scarpinocc and gnocchi in coleslaw.

Marco Colombo

The place is definitely in keeping with the local atmosphere; nothing modern, but that's fine. Dinner with friends featuring cured meats, local and international cheeses, local cured meats, and truly homemade scarpinocc. Nothing extraordinary, but I really appreciate those who are committed to maintaining tradition.

Ernillo Lenzi

Booked for Sunday lunch, set menu for about 20 people. The place dates back to the 1970s, with appetizers of cured meats and cheeses that are neither praise nor infamy, homemade scarpinocc pasta that are excellent and reheated several times for seconds or thirds.... The gnocchi are always local and homemade (by reservation), average quality, and the desserts are from the patisserie. Red wine is available by the glass, as is customary in a trattoria, nothing special. Overall, if you want local food, it's fine, and the price is good.

Davide Parisotto

A village trattoria renovated in the 1980s and still retains its authenticity. Even the dishes offered are from those years, never updated. The only thing that stands out is the scarpinoc, which is locally sourced. Ultimately, it's a simple, reasonably priced dish that's perfect if you don't have high expectations.

Trattoria tipica anni 70' dove il tempo si è decisamente fermato, unica particolarità il piatto degli scarpinocc di tradizione locale, ma per il resto nulla da segnalare. Ambiente cristallizzato agli anni '70.

Maria Ndreu

I would recommend going during off-peak hours because the wait is long, the off-menu prices are inappropriate, and the bread-filled scarpinocc are so small you can see the cheese inside with a telescope.

R R

It definitely needs a refresh. Next to the restroom is a pool table used as a storage area for all sorts of items. It doesn't look particularly clean. Generous portions and fair prices.

dan dema

Terrible. To my memory, I've never eaten in a room like this, surrounded by unmade tables, with a broom leaning against the table to the right and a basket of used glasses on the table to the left. The bathroom had no lock. At one point, a dazed old man helped himself to a slice of cake from the trolley, using a spoon from his table (I suspect used). The kitchen was on par with the dining room, from what I saw: abundant use of cream, poor quality oil, perhaps even some issues with the preservation of the raw materials. Yet the place seemed busy. Mysteries.

Serena Pesenti

I was there a couple of months ago and I won't be back. Terrible service, the waitresses seemed annoyed with serving us, the menu was a greasy, dirty sheet of paper with no prices listed. They offered us a seafood salad with a pink sauce shamelessly taken from behind the counter, probably someone's leftovers; it wasn't fresh or cold. When they served the scarpinocc, they didn't serve the portions fairly, overfilling the plates of the first two people and giving the others five. At this point in the meal, I didn't order anything else out of fear, and someone at my table ordered dessert, regretting it. What can I say? A terrible experience, not to be repeated. Zero professionalism, zero cleanliness, zero courtesy.

Luca Perico

Unfortunately, this is an experience I won't repeat. I'll avoid talking about the location, which is decidedly old and poorly maintained. The service was poor. The waitress seemed angry, and the menu consisted of a sheet of paper with a few dishes listed without a price. Various staff members kept coming in and out of the dining room (I don't understand why), leaving the door open and letting the cold in. The food: an appetizer consisting of a slice of cured meat, Russian salad, and shrimp in a pink sauce was neither good nor bad. The sarpinoc (the house special) was flavorless, and finally, the capon, I believe, was still inside. A shame.