Locanda Baggio (TV)
In Asolo, the small village loved by Robert Browning, Ernest Hemingway and Freya Stark, the Baggio family welcomes each guest with great warmth and professionalism in an ancient 18th-century inn, now transformed into a charming restaurant with delightful shabby chic details.
A life spent in the world of catering, first at the family hotel in S. Zenone degli Ezzelini, then at the Ca’ Derton restaurant in Asolo, since 2010 the Locanda has been the reign of chef Nino Baggio. Combining in a unique and personal way the culinary art learned from an early age, thanks to the love for the kitchen of his beloved grandmother, to the preparation techniques of the dishes learned in years of passionate experimentation, Nino has been able to create a gourmet cuisine of very high level, while his wife Antonietta, with the help of her children, follows every other aspect of the restaurant, softening every detail with her magic touch. The welcoming rooms, furnished in a rustic style, are, in fact, “heated” by objects inspired by the family history that Antonietta loves to buy at the nearby antiques market in Asolo, celebrating each season with ever new decorations.
Nino, a Slow Food member since 1986, focuses on the best ingredients from local Presidia, such as Morlacco cheese and Alpago lamb, and from trusted historical suppliers to whom he commissions special homemade cured meats and dairy products from the mountain hut. His is a traditional cuisine of land and water that limits the use of fats and salt, where everything is freshly prepared at home, from bread to pastry, innovating, day after day, perfumes and condiments. Each dish therefore adapts to modern nutritional and life needs without failing the tasty flavors “of the past”.
The cellar is very well stocked, with over 1000 international labels, many of which are from important vintages, in which obviously there is a careful selection of the best wines of Veneto.
For lunch or dinner, book a table for two in the romantic veranda room and let yourself be pampered by that special sense of hospitality that smells of centuries-old traditions and solid values.
The desire to surpass himself every day leads the Locanda to change menus often even if, as Nino says with a smile, there are dishes that the loyal clientele has “forced” him to keep the same over the years such as veal cheek braised in Amarone, real suckling pig cooked at low temperature and the coffee and cream parfait with “rasentin di grappa”… Are you curious to taste them?