Now I’ll save you two hours of your time and won’t let you fuck up your lunch, as well as your mood. It’s because the entire re:re™ is about the mood, that’s what we consider the main thing here. I’ll explain you how to get there, I’m not greedy alright.

Step 1: Turn off the navigation in your car, otherwise it’ll take you up a blind alley.

Step 2: Input into your Google maps the following address: «Coccaglio Via Sul Montorfano, 28 — 25030».

Step 3: Reach double red traffic light and wait till it becomes green.

Step 4: Pedal to the metal — you have to do the next 400 meters of a twisting road in 20 seconds.

Step 5: Follow the signs along this “fantasy path”: there’s a slope and woods on your right, and an abyss on you left.

Ok, you’re there, well done!

Believe me – it was worth it.

Right in that beautiful house on the top of the hill with a terrace and airplane views happiness is waiting for you.

And don’t expect any delicacies, expect honest, rich, mad tasty food for 10-15 EUR for a plate.

You won’t find any risotto-al-dente-with-thin-aroma-of-sauce-and-everything™ here. For example, there will be an OVEN TRAY full of rice in hyper pesto SAUCE and such tomatoes that if you photograph them, they’ll be like climbing up to you.

They’ll attack.

There’ll be hyper CARPACCIO. You’ll get a plate, which is full from one edge to another. There’ll be hyper PARMA with melon, and huge pieces of porcini will fervently float in risotto with lots of parmesan.

As well, you’ll get hyper SEMIFREDDO AND TIRAMISU.

Of course, truffle, though the summer one (what should you count it for?) – rub it before the plate gets brown, sure.

That’s it.

Two pages of the menu have columns, it’s short and has about 6 types of risotto and various meats. Everything’s tasty.

And some fucking awesome desserts.

PS: Oh yeah, Franciacorta is just behind the hill, so respectively: there’s a full list of sparkling wine (I call it champagne) including various refinements such as Annamaria Clementi 2007.

PPS: And one more thing, this risotto is tolerant of any transfers. When cold, it seems even more tasty – you aren’t distracted by the “hot” factor and can completely absorb the taste.

In short, it’s really easy to take it away, even on a long flight – so you can please your friends back home.