26/10/2025: I was passing through and stopped at Panteria Franciacorta. What can I say... Everything was delicious. Excellent food, a harmonious atmosphere, impeccable service... I absolutely loved the fig puff pastry with goat's milk ice cream for dessert. I recommend it without hesitation.
23/10/2025: # Chronicles of a Memorable Tasting during a Business Lunch!
In a refined setting, where every detail betrays obsessive attention to detail, I had the privilege of enjoying a sensory experience that transcends mere dining to elevate itself to a moment of pure gastronomic contemplation.
The welcome was impeccable, orchestrated by a service that possesses the rare virtue of being present without ever being intrusive—waiters whose courtesy manifests itself in measured gestures and an encyclopedic knowledge of the day's specials.
**The Mushroom and Elderflower Risotto**
Before me, a risotto materialized that resembled an autumn palette: the grains of Carnaroli rice, perfectly creamed, released that velvety creaminess that only patient dedication to the kitchen can impart.
The porcini mushrooms, sliced generously, exuded forest floor aromas, while the delicate, almost evanescent floral notes of elderflower danced on the palate like an aromatic counterpoint of rare elegance.
A dish that poetically narrates the region.
**The Aged Cheeses and Cà del Bosco**
Following this, two tastings of aged cheeses completed the narrative: the first, a medium-aged cheese with a firm texture and a nutty flavor; the second, bolder, with pronounced crystallization and almost piquant notes that challenged the palate.
The pairing with the **Cà del Bosco Vintage Collection Satèn** proved to be an oenological symphony: this Franciacorta, with its fine and persistent foam, presented delicate notes of noble yeasts, fresh butter, and hints of pastry on the nose.
On the palate, its characteristic creaminess—that roundness that only the satèn method can provide—caressed the cheeses, smoothing out their harsher edges and amplifying their subtlest nuances.
The palate, of rare elegance, lingered in a very long finish where toasted almonds and candied citrus fruits harmoniously intertwined.
The wine cellar, moreover, deserves a special mention: a wine selection that favors the great Franciacorta labels, testimony to a philosophy that celebrates the terroir of excellence.
Also noteworthy are the cultural events that the establishment regularly hosts, a sign of a vision that transcends the purely commercial dimension.
The quality-price ratio falls within the range where the financial investment is fully justified by the overall experience offered.
My return is already marked on the palate's agenda.
*Chapeau.*
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