Brentino is only a little village, but the Trattoria del Ponte - run by the Bridi family for the last 30 years - is well worth a visit. The cuisine is regional, and the restaurant has dispensed with butter, and uses extra virgin olive oil instead. The pasta is fresh and home-made: try the excellent bigoli with duck or guineafowl sauce, or the rabbit or hare tagliatelle. The donkey stew is a specialty of the Valdadige region, but the soused trout and the roebuck polenta are also well worth trying. The desserts are home-made and the wine selection is fairly varied. The prices here are extremely reasonable.
lesslessBrentino is only a little village, but the Trattoria del Ponte - run by the Bridi family for the last 30 years - is well worth a visit. The cuisine is regional, and the restaurant has dispensed with butter, and uses extra virgin olive oil instead. The pasta is fresh and home-made: try the excellent bigoli with duck or guineafowl sauce, or the rabbit or hare tagliatelle. The donkey stew is a...moreBrentino is only a little village, but the Trattoria del Ponte - run by the Bridi family for the last 30 years - is well worth a visit. The cuisine is regional, and the restaurant has dispensed with butter, and uses extra virgin olive oil instead. The pasta is fresh and home-made: try the excellent bigoli with duck or guineafowl sauce, or the rabbit or hare tagliatelle. The donkey stew is a...more
