Taverna del Colleoni & Dell'Angelo
Piazza Vecchia 7
Cuisines: Italian
About
Pierangelo Cornaro and chef Odorico Pinato run one of Bergamo's top restaurants and possibly its priciest. It's right on the main square in a Renaissance palazzo -- in summer the best tables are outside on the piazza; otherwise you're in a refined medieval-looking space of high vaulted ceilings. The ingredients used here are fresh and the recipes inspired by local tradition, but the menu is a more creative cucina nuova (nouvelle portions, nouvelle prices). The best part of the menu is the back page, where they list some of their more typical dishes such as fiorade bergamesche ai porcini e mirtilli (wide noodles with porcini and blueberries), cannoli di farro al ragù di cinghiale, salsa di zucca e patate (pasta tubes made of emmer flour stuffed with wild boar and served under a pumpkin-potato sauce), stoccafisso gratinato alla moda dell'Angelo (cod casserole with cheese and polenta), and cous cous siciliano di gamberi allo zafferano (couscous tinged with saffron and studded with shrimp). Desserts are good, too.
