The food

Our idea of a restaurant

Enhancing the pleasure of food to the highest level; treating our guests as if they were special guests in our own home, making them happy (and thus making ourselves happy too); creating a cuisine based on raw materials interpreted in a modern way. These are the foundations on which our Countryside gourmet restaurant is based.

At Maso Zambo traditional (and local) food is not a goal, but a starting point: our offer is born from the desire to use indigenous or self-produced ingredients, cooking them in the most innovative ways. Thanks to an increased use of technology, classic recipes outdo tradition in terms of approach, processing techniques, freshness and digestibility.

Oh, the food!

Among vacuum tools and low temperature ovens, we have the Rolls-Royce of ovens, distillers and extractors, chillers and refrigerators to control the cold chain. Our cuisine can count on the equipment of a starred restaurant. This is Zambo’s “fault”: he’s a perfectionist and a food fanatic. As a result, at Maso Zambo we’ve invented a new type of cuisine: a gourmet one indeed, but from the countryside.  

Minestrone, here, tastes like real vegetables, with the sublime texture and intensity of an avantgarde dish. Using vacuum packs, we overcook the donkey meat, so it preserves its juicy aromas and flavours: you’ll see how tender and easy to digest it will be. There’s no cheating here. The fresh pasta and the cakes, taste of very fresh eggs – collected from the henhouse only minutes earlier – or of jam made with the wild strawberries picked in the wood nearby. Or with blueberries, or blackcurrants, or who knows what we have picked from our Dispensa that day.

Things you’ll always find

Seasonal vegetables from kitchen garden, aromatic herbs, courtyard animals, the cheese cart, freshwater fish, eggs, fresh pasta, gnocchi, goat’s meat, depending on the season, donkey and veal, game, entrails (tripe, heart, kidney, liver, sweetbreads, intestine-pajata, testicles, brain, tail, bone marrow, pig feet, pig nose) all cooked in the most various ways: cooked and served cold, as a pâté-terrine, stewed or roasted, used as a filling or a meat sauce, cooked quickly in a pan. Soups, stews and boiled meat.

When possible, ingredients are produced at the Maso. If this is not the case, we find them nearby, paying an obsessive attention to quality.