What you see below is the work-in-progress menu for the four days: it is not yet complete, and some dishes may still change before the festival, partly depending on what the producers are able to bring.
Dishes marked “possible” are candidates not yet assigned to an evening. The final menu will be published here before the festival begins, and it will be the one you find at your table.
We are preparing the sheet to download and print, the same one you will find at your table in the square. In the meantime, the menu for each day is right below, as far as it has been settled.
Build your meal the way you like: choose freely among the courses, there are no set menus.
First courses
- Gnocchi al ragù di cervo e selvaggina
- Agnolotti al plin delle Langhe
- Gnocchi di spinaci e gorgonzola
Main courses
- Oven-roasted pork shank
- Frico (cheese and potatoes)
- Mixed grill
Sides
- Caprotti
- Mashed potatoes
- Taroz
- Sautéed mushrooms
- Fries
- Pulenta de pomm de tera (potato polenta)
Desserts
- Pan del Volta (chef Scanziani's dessert)
- Jam tart
Build your meal the way you like: choose freely among the courses, there are no set menus.
First courses
- Gnocchettito be confirmed
- Casoncelli alla bergamasca
- Gnocchi di rapa ai quattro formaggi
Main courses
- Oven-roasted pork shank
- Frico (cheese and potatoes)
- Mixed grill
Sides
- Caprotti
- Stewed beans
- Taroz
- Sautéed mushrooms
- Fries
- Pulenta de pomm de tera (potato polenta)
Desserts
- Pan del Volta (chef Scanziani's dessert)
- Jam tart
Build your meal the way you like: choose freely among the courses, there are no set menus.
First courses
- Gnocchi ai quattro formaggi con noci e riduzione di vino
Main courses
- Frico (cheese and potatoes)
- Mixed grill
Sides
- Caprotti
- Stewed beans
- Sautéed mushrooms
- Fries
- Polenta
Desserts
- Torta al vino
- Jam tart
Build your meal the way you like: choose freely among the courses, there are no set menus.
First courses
- Pizzoccheri
- Pasta patate e provola
- Gnocchito be confirmed
Main courses
- Oven-roasted pork shank
- Frico (cheese and potatoes)
- Mixed grill
Sides
- Caprotti
- Stewed beans
- Taroz
- Sautéed mushrooms
- Fries
- Pulenta de pomm de tera (potato polenta)
Desserts
- Pan del Volta (chef Scanziani's dessert)
- Jam tart
Build your meal the way you like: choose freely among the courses, there are no set menus.
First courses
- Agnolotti al plin delle Langhe
Main courses
- Oven-roasted pork shank
- Frico (cheese and potatoes)
- Mixed grill
Sides
- Caprotti
- Stewed beans
- Sautéed mushrooms
- Fries
- Polenta
Desserts
- Torta al vino
- Jam tart
Build your meal the way you like: choose freely among the courses, there are no set menus.
First courses
- Pizzoccheri
- Casoncelli alla bergamasca
- Gnocchito be confirmed
Main courses
- Oven-roasted pork shank
- Frico (cheese and potatoes)
- Mixed grill
Sides
- Caprotti
- Stewed beans
- Taroz
- Sautéed mushrooms
- Fries
- Pulenta de pomm de tera (potato polenta)
Desserts
- Pan del Volta (chef Scanziani's dessert)
- Jam tart
The rotating dishes
A selection of the specialities that alternate across the four days. Those marked possible are not yet fixed to an evening: they may appear depending on daily availability.
the dish of the story The dish named after Antoine-Augustin Parmentier, the pharmacist who persuaded France to eat potatoes in the very years Volta was persuading Lazzate. Here you taste a piece of the history of the potato — and of humankind.
The story of this dish →
the Lazzate recipe «Pulenta de pomm de tera»: boiled potatoes crushed with a fork, butter browned with garlic, nothing else. The poor man's dish Lazzate lived on for generations.
The story of this dish →
Buckwheat noodles with cabbage, potatoes and mountain cheese: the signature dish of Valtellina.
Meat-filled ravioli dressed with butter, pancetta and sage. A Bergamo tradition.
possible Potato gnocchi in a rich sausage ragù.
Pork shank slowly oven-roasted, tender and tasty.
A selection of grilled meats, cooked to order.
possible Oven-roasted rabbit with herbs, served in pieces.
The house potato speciality, served to the traditional recipe.
Beans stewed with onions: a rustic traditional side dish.
Crispy and golden, for young and old.
Fragrant shortcrust tart with fruit jam.
And more, course by course
First courses
- Agnolotti al plin delle Langhe
- Pasta patate e provola
- Gnocchi al ragù di cervo e selvaggina
- Gnocchi di spinaci e gorgonzola
- Gnocchi di rapa ai quattro formaggi
- Gnocchi ai quattro formaggi con noci e riduzione di vino
- Gnocchi alla boscaiola possible
- Gnocchi bresaola e funghi possible
- Gnocchi di barbabietola possible
- Gnocchetti possible
- Spätzle speck e taleggio possible
Main courses
- Frico cheese and potatoes
- Spezzatino di cervo possible
- Spezzatino di cinghiale possible
- Stufato d'asino possible
- Ossibuchi possible
- Tartiflette possible
- Schiacciata di rösti possible
- Salsiccia di patate possible
Sides
- Mashed potatoes
- Taroz
- Sautéed mushrooms
Desserts
- Pan del Volta chef Scanziani's dessert
- Torta al vino