Beef in oil is a traditional main course from the Franciacorta hinterland, particularly from the Municipality of Rovato. An ancient recipe of simple cuisine that, however, still today is representative of the area and is much loved. The secret to preparing perfect beef in oil is to choose quality ingredients: the fundamental element for obtaining a tasty dish is the so-called "cap of the priest", tender beef that is browned in a rich sauté and then cooked for a long time in water and oil. The result is a burst of flavours that makes this exquisite recipe one of the most emblematic of traditional Franciacorta cuisine.

Selected cut, slow cooking in oil with herbs and anchovies according to the historic Brescia recipe. The meat becomes very tender and falls apart at the touch, coated with a velvety sauce that smells of tradition: a unique dish, that makes your mouth water just thinking about it.

Variety of grilled meats. Chicken, pork ribs, local sausage, and rump steak. Accompanied by our homemade sauces: parsley, tartare, and spicy tomato.

Note: THE SAUCES ACCOMPANYING THE DISH CONTAIN ALLERGENS:
GREEN: GLUTEN, FISH
RED: NO ALLERGENS
TARTARE: EGGS

A timeless classic: the braised dish is slowly cooked in red wine with vegetables and spices until it becomes juicy and full of character. Every slice is a flavourful concentrate, accompanied by an aromatic sauce that caresses the palate and warms the heart.

Ossobuco with peas is a tasty main course, inspired by the classic Milanese preparation, a recipe symbolic of Lombard cuisine. Ossobuco, here accompanied by a side of peas, is a premium cut of meat from the bovine shin, including the bone (hence the name) and the marrow, which imparts flavour and tenderness to the meat.
A family dish that exudes the scent of Sunday: ossobuco cooked slowly until it's very tender, served with sweet and savoury peas that balance the richness of the meat. An encounter of textures and aromas that tells the story of the most authentic Lombard cuisine.

"Trinità" beans are a traditional Italian dish rich in authentic flavours. Prepared with beans, meat, tomato, and spices, this dish represents the authenticity of Italian home cooking.
The original recipe for Bud Spencer beans
Bud Spencer beans or Trinità beans are a tasty variant of the traditional Tuscan beans. This recipe is well-known thanks to a scene from the film "They Call Me Trinity" where Terence Hill eats an entire pan of beans in just a few minutes!
At Osteria ai Cancelli Iseo, we dedicate ourselves to preparing "Trinità" beans with care and attention to detail, accompanied by our grilled aromatic meat sausage.

Stewed rabbit, served with baked potatoes.

Grilled beef rib of approximately 600g

NOTE: THE SAUCE ACCOMPANYING THE DISH CONTAINS ALLERGENS:
GLUTEN, FISH

From an old, now lost, Brescian recipe, we present to you the Shank cooked in beer for 4 hours and finished with vegetables and tomato, a triumph of flavours.

Braised Ribs and Savoy Cabbage

A classic of Lombard cuisine, prepared with pork ribs slowly browned and then stewed with Savoy cabbage, onion, and herbs, in a rich and flavoursome base. The long, gentle cooking makes the meat very tender and the cabbage soft and tasty, perfectly flavoured. A hearty and homely dish that tells the story of peasant tradition and the authentic flavours of the past.

Grilled Lamb Chops

Note: The sauce accompanying the dish contains allergens: eggs

La Pluma is a cut of meat obtained between the loin and the neck of the pig. The name derives from its shape, which resembles a feather. It is one of the finest cuts, very tender and tasty, and for this reason, it is highly appreciated.

Polenta served with mixed mushrooms and bacon

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