Fuego In Casalpusterlengo

01/05/2025: Farm with small restaurant. Zero km raw material. The food is decent, the cured meats, fresh pasta and meat are delicious. The house wine is good

15/12/2024: I went today (Sunday) for lunch, to test the place in order to celebrate the baptism of my second child in a few months. I was pleasantly struck by the loving simplicity of the dishes, some with this description will think of obvious or banal dishes, in reality by simplicity I mean that taste and those sensations that you only experience at home with your grandmother who makes pasta at home, the polenta of a thousand-year-old tradition, the braised meat and the cotechino made as the God of our soil commands. Everything was perfect, in balance with the period and with what the period can offer, nothing out of season, nothing out of place, nothing ostentatious. Like sitting at a table that has been yours since you were born and you are lucky enough to enjoy it with mothers and grandmothers who know how to cook to perfection. Later I met the owner, who confirmed what I thought... 80% of the products used on the menus are picked or produced by her hands, and you can definitely feel it. Try it to believe it. I hardly make any criticisms, here I can only praise that typical harmony of a home and a cook who knows how to make you regret it when you go out to eat.