The Bacco d'Oro's art of cooking originates from the tradition of Valeggio.
It was thanks to the experience gained at the “Bue d'Oro” in Valeggio sul Mincio, during Easter Day back in 1974, that Mom Tecla played her winning card: fresh handmade pasta, first of all the famous tortellini, the fireplace always burning and a good roast cooked every day.
TIZIANO MARCHI took care of the cooking since the beginning and has been the chef for over twenty years.
Now is the time of the new generation. The kitchen's spaces and equipments have been renovated to allow the chef to elaborate high quality first materials, keeping special care and attention to the naturalness of the products, searching meat among the local farmers, that is offered grilled, broiled, baked and spit.
The menu are alternated in order to exalt the seasonal products: the Mezzane's extra virgin olive oil, the fresh porcini, the black truffle from the Lessinia mountains,asparaguses, peas from Colognola and radicchio from Verona.
The gastronomic proposals alternate the simple traditional cooking with international dishes, and also fish suggestions aren't missing.
The desserts are of our own production and there is a well-provided cart of national cheese,including the local Monte Veronese.