Hi from Maurizio!

My cooking is primarily based on the traditional cuisine of Bergamo, enriched by a passion for artisanal production: I prepare small batches of cured meats, cheeses, vinegar, and vegetables. Among my specialties are homemade casoncelli following the traditional recipe, but I also love offering ancient and lesser-known dishes like margiottini and capù. I have a professional wood-fired oven that I use to create not only pizzas and panuozzi but also bread, lasagna, and main courses baked to perfection. I thoroughly enjoy hosting themed evenings and experimenting with new recipes. In truth, I cook a bit of everything: from the iconic dishes of various Italian regional cuisines, such as Lombardy’s cassoela, Roman specialties, and seafood dishes from the South, to game meat. Additionally, I’m passionate about American-style BBQ, a technique I consider myself particularly skilled at. I love low-temperature cooking, using tools like sous vide machines or slow cookers to enhance flavors and achieve perfect results. I’m also deeply passionate about gourmet cuisine, creating refined dishes with contrasting flavors that delight the palate.