Al Bersagliere

Leo Ramponi is a true enthusiast of local food and wine traditions, a living encyclopedia of the subject. Cured and shredded horse meat, veronese stortina and sopressa casalina with polenta; bigoli (home made of course) with duck ragù; stracotto de “musso” stew, or cod Bersagliere style – a slight variation of the Vicenza one – are among the strong dishes. Wine list with ample space for small wineries and a lot of attention to organic and biodynamic; impressive selection of spirits.