So, whoever is from those sides and decides to stay for eating, after lunch, won't be abletodo without, visiting to the Usato&Usato Vecchio Baule, immersing onself in an atmosphere from the taste retrò, for going to shoot of other epoches obiects, or to spend the various rooms furnished with furniture of contemporary style for to do house, uniting so to do shopping and pick the palate with successful gastronomic remarking.

Infact to eat at the Fornace means to find again the taste of the foods of atine of the Valcamonica tradition, without renounciting the pleasure to taste any daring "combination," but always prepared with measure and wisdom.

Take for example the "soft pancake of shrimps with to the ginger and sesame", or the "vol au vent of polenta and stockfish with the local black truffle", and we will have two of most original at in not only of fish dishes of the chef Sergio Ducoli, after have graduated at Alberghiero Institute of Darfo who has worked not only in any famous restaurants of Garda Lake, (like The Griffon or The Still of Gold), but also at the Hotel Prince of Savoia in Milan, like Partie Chef and at the Hotel Rialto in Gastaad, famous Swiss sky station.

But Ducoli is clever also with the meat, like shows the his "Lombatina of veal marinated with herbs and sweet sheep cheese" and the medallion of beef with the red of Franciacorta "La Fornace".

And that to of the first varieties of which one, particularly, brings again us to traditional kitchen of the place: the "casoncelli" a kind of stuffed "ravioli" of the Valcamonica? «the territorial characteristics of our valley - comment at the right time Belingheri - and the traditional reservation of hits inhabitants have allowed to preserve particular culinary elaborations that elsewhere have gone lost.

To repropose today these particular tastes means from a side to rejuvenate the tradition memory and, from the other, to answer to the request and more and more increasing in the consumer of genuineness, quality and tastes from the ancient taste». An ancient taste that finds again in all those typical products due to the morphological characteristics of this territory, including Iseo lake, Adamello glacier and Moro Lake from volcanic origin, like the cheese "bagoss", the "fatulì", the black truffle of the Valcamonica, the by-products from the chestnuts, the "casoncelli".

Even the Valcamonica wine, during the Veneta-republic dominion from Veneta Republic, was transported up to Venice and here drunk, for its excellent quality, from the nobility of the time.

"The tradition of this valley - continuous Belingheri - is a safe whose combination stays in the way to propose and acknowledge, like modern actors of the refreshment, principles and teachings that draw origin from the recent and past history until to go up again to the ancient Camuni, spending through the Romans who in Valcamonica created references for the whole alpine arc, spreading the cultivation of chestnuts and grape».

The Valcamonica, as we told, owes, in fact, its fame to the Camuni, ancient population that, before being subdued from the Romans, has expressed her culture through the famous incisions of rock-art.

Natural that an inheritance of such made inspires an entrepreneurial class that plays much on the side "cultural" of its offer. The environment of Central European inspiration of our restaurant - Belingheri comments - is the fruit of the continuous wandersing of its devisers, who have known to gather and conjugate sprouts, tendencies, originality and tradition of different origin." Like of different origin are also the labels of the wine cellar, rich of Italian proposals, but also of Australian, Southafrican, Californian, Uruguayan, Chilean wines and other still.