Cuisine: our history
Ever since 1950, when my grandma, Emilia Moretti, opened the doors of the Hotel Conca d’Oro, local cuisine has always been the jewel in the crown of our guesthouse.
Today we offer a sweet and savory buffet breakfast open from 8 to 11 am, proposing homemade cakes and biscuits, croissants baked every morning and fresh bread of the day.
For dinner we offer a service upon reservation with a choice of menus with homemade first courses, meat or fish second courses and buffet side dishes.
Not to give up on tradition Sunday’s main dish is Lasagna della Conca, the undisputed queen of our menu! Hand-rolled puff pastry, fresh ragout with quality products, “artisanal” béchamel and all the love of a tradition that we have carried in our hearts for more than seventy years. Seeing is believing!
Tradition school
A few years ago, we held courses on making pasta and on local cuisine in general. Recently, given the difficulty in meeting up, we opted for a new way of reaching not only those physically close to us, but also those further afield, including some of our oldest guests (from Emilia, Lombardy and Piedmont in Italy, France, etc.).
The hashtag #concavideoricette came about during the 2021/2022 winter season and if you’re curious to see how our stand-out dishes are prepared, you can take a peek at the videos you can find on our Facebook page @pensioneconcadoro
