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Lombardy has always been one of the most appreciated Italian regions for good cuisine, from the traditional to the most refined dishes. Among its most surprising natural and culinary destinations is Brusaporto, a small town in the Bergamo area that is home to the “green lung” of Cantalupa: 10 hectares of paradise surround Da Vittorio Relais & Chateaux.
Identified among the 220 Historical Restaurants of Italy, Da Vittorio has been delighting palates since 1966 thanks to the teamwork of the Cerea family, which has carried on this tradition for fifty years: the father, Vittorio, the mother, Bruna, and their five children, heirs to a great love for cooking. A custodian of the authentic flavours of Lombard cuisine, in the 60s Vittorio Cerea began his research and culinary experimentation, audaciously introducing seafood cuisine into a territory devoted to the consumption of meat, charcuterie, and cheeses. Vittorio, a pioneer of the contamination between the flavours and know-how of Italian enogastronomy, today together with his sons, open the doors to innovation.
“Da Vittorio” is an avant-garde kitchen because it is changeable. In fact, good food changes with the seasons, with the palates and with the inspirations, originated every day by the Bergamo tradition. A cultural legacy that the Cerea siblings welcomed and absorbed and that, over the years, they have helped to create.
The beauty of Italian cuisine is in its variety: in every region that you go to and the flavours that you find. And so, in the name of Food in the Italian way, the Cerea siblings choose regional excellences from the great Italian pantry as their raw ingredients: scampi from Mazara del Vallo, Alba truffles, and so on.
