Agriturismo Cavallo Grigio

"Ferragosto lunch raccapezzato at the last moment, and therefore well aware that it goes, or breaks it especially during the holidays, that is the worst moment in which you know you find flats and fixed prices, customer traffic and staff stress, so parts already prepared. Despite this we decide, we small family portion, to trust this farm discovered by chance, from which we received from the beginning attention and friendly answers. Unfortunately the experience has been negative, and it makes even more regret because it is a beautiful place, in the green, renovated, with a sketchy taste, with a history and, apparently evident, with experience. Arrived in advance of half an hour at the opening, we stop to wait outside, sitting at a table in the middle of other scatters that I think are used when the temperatures allow to enjoy it, and not certainly today seen the heat despite the countryside, it seems right. They come to the spicciolata the other customers who sit waiting for the opening, and I wonder if it could not be a smart move, guessing that some would come before the time, set up a small table with two bites of bread and a prosecchino, or an alcoholic, just to give the sense of the reception (using a little warm bread to dadoni and we say a bottle of something the cost is immediately equal to give it a hint. To the best to predict that someone from the staff would pour a glass if someone didn't like self-service, but still use that dead time of waiting to throw two foundations. Among other panoramic terrace, indeed another on the first floor of the structure, with a slight breeze on an afosa day that would have lend itself very well to a first pit stop of presentation: often, I think of Tuscany, when you arrive in a Farmhouse or restaurant/store, it is by now the offer of a mini glass of wine with a bite of something and, some ambitious, even with bites of meats and cheese. A Farmhouse like Cavallo Grigio, nestled in the middle of the green, with a structure so beautiful and imposing, would also require a welcome worthy of this beauty: a small gesture but of great value. It's a tip. The inside of the dining room if at first it seems immersed in the frescura, here is that after a half 'oretta, with the room full of customers, it becomes excessively warm, and neither the walls in living stone can damp the temperature. We decide to open the windows at your fingertips, not knowing if it is planned, but we see that a little everyone goes, and after a few minutes the restaurateurs tell us that we can open even more if it serves: great to know, then we spread the windows. In the future maybe you pass the training to the customers you can do, in order to anticipate the heat that accumulates, or maybe you open directly asking if it does not bother anyone, but just a little attention. The staff, also formed by young children, is very kind and affiatato, so much to imagine that they are all of the same family, since Cavallo Grigio has a history of breeding and welcoming for several years, and decided to invest in this all round activity, cultivating, breeding, restoring, welcoming, with local raw material, at Km0, for a precise stylistic choice. Even sitting at the table waiting for appetizers comes a glass of wine/vinello/prosecco/analcoholic to start (if you don't do it outside, then when one sits at the table, it wouldn't be bad to come with a nice smile, to welcome you with a basket of warm bread or simple crushers and something to drink: you should try, because it relaxes the customers and starts with the right foot also you who work for service). abundant portions (and if you eat the right poor, then also very abundant, but this is subjective). The salami of your production are good, I have doubts about the filling of the pumpkin flowers, on the ground meat inside that seemed a cucchiata of ragù (the matching did not seem excellent, but they are tastes), the cheeses are good and perhaps the accompanying marmellatine even more, but the highest point of the 'antipasto fresh according to me is the individual gardener with the oil cultivated from you feel, under Usually the gardener is thrown there so much to do as a filler, but yours has its why. The Risotto with mascarpone and raspberries just arrives at the table, seems very loaded, in the sense of thickened with an excess of cheese, as in fact it turns out to be: too mascarpone, with too light tips of raspberries that makes it a little too pastone that alludes. You can dare a little more with raspberry to achieve an extra boost and clean your mouth from the mascarpone. The Lasagnettes that I don't question were fresh pasta, they were also like the risotto a little impersonal, with a flat taste that couldn't bring out the saffron, or maybe they were the zucchini that tasted down: maybe an extra spice would have raised the flavor? Roastbeef and Scaloppines very disappointing, with monotonous taste as they were ready dishes in series for a canteen, which is unimaginable to find in a farm where you have quality raw materials. The Verdure contorno alla Griglia was very good: just of sapidity, of density, of grilling, of oilyness, and then the goodness of your vegetables said everything. Of this contour you had to have at least twice. Chocolate cake and pears, served next to the Cotta Cream, were both a triumph of goodness: here you really can say to end in beauty. All the menu for 50E, with the first and second ones that sinned remarkably, that really could not say to themselves at the height of the place and the people who had prepared them, with such a poor result, and therefore too salty account, also considering that during the Holidays it is known that the increase there is regardless, but then you can not miss so evidently. Above all, what does anger and which does not give you explanation, is that the potential to be the non plus ultra among the farms you have in DNA, certification, in your commitment (you see that you are good people and who care for us), and then what happens? Can't you put together such disappointing lunches, and then why in Bergamasca go to create a fixed menu with so many courses? You complicate your life, because with less dishes and even simpler you would make a figurone. Reconsider and change your offer: you have a jewel in your hands but it seems you do not know how to make the best fruit, it is a sin. ps The entrance was filled with tables, it removed air to the beautiful environment, and to get out you have to do zigzag among the sitting people, it is not okay."