As tradition dictates. This restaurant is an institution of the “homemade” and of a barycentric cooking that looks towards Piemonte and Lombardy and focuses on risottos and stuffed pastas that are the strong suits here. The first component is Giancarlo Rebuscini, the gruff chef and owner who sometimes also manages the dining area. The offer is solid: traditional salamis, but also a shrimp salad, or agnolotti with sauce and parmesan or gorgonzola risotto. The other pastas also deserve a try such as the maccheroncini that are made fresh daily. When in season you must not miss the bolliti and the soufflé which here is masterful, as is the tapulone d’asino, a typical Borgomanero dish that has no equal for its intensity and harmony of flavor. The Bocciofila is also a bar, bakery and ice-cream shop, which also follow the homemade philosophy.
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