our history
Cristiano De Francesco began his search for flavors as a child,
when he walked the streets with his mother and father,
to discover wines, cured meats and cheeses, going all the way there
where only those who produce with love truly preserve the taste.
Those emotions fascinated him, made him fall in love
and so excited that he wanted to share them.
This is how they are born and arrive at Torchio 47:
to be lived, told, passed down.
The experiences never end.
In fact, they are expanding.
A dive into the tradition of slow, patient and conscious cooking,
necessary for the selection of sought-after meats,
carefully selected and crafted with respect for time and fire.
Wood-fired, spit-roasted and rotisserie cooking:
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Sardinian suckling pig, slowly cooked on a wood-fired rotisserie
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German suckling pig, slowly cooked on a wood-fired rotisserie
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Horse fillet on a spit over the grill
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Italian lamb (saddle: rib and back), wood-fired rotisserie
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Italian donkey (Borgo Ticino), front or rear muscle, in white stew or in sauce
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Italian veal, ¼ rib eye, slow-cooked on a wood-fired rotisserie
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Hungarian deer, in white stew or in sauce
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Italian duck, stewed, with sauce or grilled leg
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Italian rabbit, stewed or slowly cooked on a wood-fired rotisserie.
-The wood used is organic and certified,
for authentic cooking that respects the raw materials.
-All the pastas paired with it are homemade,
as well as bread and sweets,
designed to accompany grappa
obtained from the pomace of the same wines served at the table.
A circle that closes.
An experience that lasts.
TORCHIO 47 Tavern
Our Cheeses
Respect for Tradition
Veneto: Our cheese contains only salt as a preservative, as it is lactic acid bacteria (rennet), which is necessary for the production of yogurt. For example, a 10 kg cheese requires 5 days of soaking, an 8 kg cheese requires 4 days, and a 1 kg cheese requires half a day. -Click to see the video explanation by Mr. Giovanni, owner of the Roncà cheese factory in the Verona area, which we have known and used since 1992, when I was 6 years old. You will also see photos from the trip celebrating my father, Saint Francis,'s 80th birthday, where we get different types of aging and cheeses.
-Every year when I go to the Roncolato family, I find myself meeting the same faces who have been working there since our first meeting back in 1992.
Sicily: in Fiumedinisi where the patriarch of my family, SAnto De Francesco was born in 1943, goats are an integral part of the rural and gastronomic identity of the area. located in the Peloritani Mountains, Here are the main points that connect Fiumedinisi to these animals: The Messina Goat: The Fiumedinisi area is within the range of the Messina (or Nebrodi) goat, a native breed renowned for its hardiness. It is raised primarily for the production of milk for historic cheeses such as ricotta infornata and canestrato.
Lombardy: the region where my parents discovered these cheeses while exploring the Seriana Valley during my mother's pregnancy with my older brother. Since 1979, Presolana has become our second home, as my parents have fallen deeply in love with its landscapes and flavors. During the summer, Presolana offers hiking and horseback riding, while in the winter, you can enjoy downhill skiing on Monte Pora.
Explore our authentic culinary tradition, rooted in the history and origins of our dishes. Our expert producers prepare cured meats and cured meats with passion and skill, offering you a unique gastronomic experience. At Torchio 47 Osteria, you'll immerse yourself in authentic and unmistakable flavors, transporting you directly to traditional Italian cuisine. Each dish tells a story, each flavor will envelop you in a warm embrace of tradition and quality.
VEneto - The Roncolato family (their history is told in the cheeses of TORCHIO 47 OSTERIA) personally raises pigs weighing between 600 and 900 kg, turning them into speck weighing between 6 and 8 kg. These are then slaughtered and subjected to a curing and smoking process near Lake Garda. In this area, the environmental conditions are particularly favorable for achieving optimal curing standards. This speck won the award for best in Italy a few years ago. As you can see from the photo, it's not the only product I offer on my tables; other choices include: soppressa with and without garlic, raw ham, pork coppa, horse bresaola, salted horse meat, and pork salami with and without garlic.
Sicily: the home of my father and Orazio, the patriarch of the Puglisi family, breeders and butchers for generations since 1988. Razio, as he's affectionately known in the Fiumicino dialect, is an old friend of my father, though younger than him. It's thanks to him that we're able to offer the pork salami typical of our hometown, where they were both born and raised.
the tradition of cured meat of TORCHIO 47 Osteria
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Via Padre Luigi Monti 47 Saronno (VA) 21047