Trattoria La Madia

I’m really excited about telling you what you might experience at Trattoria La Madia.

Leaving Milan behind and heading to Franciacorta, you enter the high hills of Brescia, full of vines, small towns and villages, many wineries and unique products.

A bond of friendship links the chef Michele Valotti and his companion Silvia to the innumerable small producers around the area, helping them choose only the best producers, each one with their own story. This goes for the dishes as well, with fragrances, flavors and forms that eschew industrial perfection and are not always the same every time. The specialty of the place is sheep meat cooked as I have never tried before. Homemade noodles are served alongside the sheep meet but are smoked and roasted in hay, and served with yoghurt or cooked with juniper and fennel. In addition to the sheep we find meatballs made with horse,confit duck with strawberry sauce, pork stew with rooibos and apple cream, grilled beef and baked pigeon. I don’t know if I can embrace the intensity and the identity of a gastronomic adventure like this.

A small note on the cheese, strictly raw milk is used, not pasteurized, and from the local territory. Each cheese keeps the bacterial flora present in the milk and allows for some intense flavors. I could tell you also about the vegetables, the fruit, the wines! But I’ll let you in on something.

La Madia offers an unforgettable experience for true flavors that for so many of us are so new, and too complex to fully appreciate. Located in a barn at the top of a small street with a wonderful view of the hills below, a warm atmosphere pervades to those who venture out for this place. Undoubtedly, it is not easy to get here. However, when you go you will come with an incredible experience.