For some years the fashion ofhome restaurant it has also invested our country. A social and culinary phenomenon imported from the United States which consists in transforming one's home into a small restaurant to offer one's menu to relatives, friends but also simple acquaintances.
The home restaurant allows tourists to taste typical local dishes in suggestive locations. Among these "home" restaurants there is a Lombard reality that offers gourmet local cuisine. It is about “Wheat seeds”, located in the center of Gittana, a very characteristic small village in the municipality of Perledo, in the province of Lecco, with just a few dozen inhabitants.
The idea born from Charles Ballarate and his partner Gravel Mesh came to life last year, in the Covid era. Despite this, the couple took over the late 700th century house purchased by Ghaia's great-grandparents, at the time an international hotel.
You can have lunch or dinner outside under a beautiful vine or inside in a delightful space with exposed stone and details that reflect the original architecture of the house. The kitchen resumes traditional dishes revisited in a modern way.
From waiter to bartender to kitchen. Carlo has explored many fields of catering, he has also attended Aicaf courses (certified course in cafeteria). Then in 2016 until 2018 he managed the Melograno café & bistro in Capiago Intimiano, in the province of Como. An educational experience that laid the foundations for his future business, starting as a home chef for the villas in the area and then collaborating with a catering company that takes care of big beautiful events also in Milan, from the Salone Internazionale del Mobile to the Artigiano in Fair".
In the end, in August 2020, the Semi di Grano home restaurant was born, completely renovated by his partner-architect Ghaia. However, they have kept the original stone walls, the wood stove and the cellar, while opting for an industrial concrete floor. They also have two vegetable gardens, one dedicated to herbs, the other to vegetable production. In Carlo and Ghaia's home restaurant cooking is done on sight, on the wood-burning stove, just as it used to be in the old days. “Cooking with fire – says Carlo – is an alchemy, something that goes beyond the simple dish on the table”.
The menu changes weekly, with raw material high quality: the geese come from Cascina Madonnina, "Since we opened - he is keen to clarify - I have tried to favor ethical and possibly local producers": the cheeses come from Mazzoleni and Bottega Valtellina, the pasta from Mancini and the rice from Cascina Alberona, the pork comes from the Campofiasco farm while the cow and beef come from the Fratelli Rizzieri 1969 butcher's shop. Even the coffee speaks Lombard, with the Griso di Seveso roasting.
There is never a lack of homemade bread, risotto and of course pasta, almost never lake fish. For the latter, on the other hand, he prefers low-temperature cooking but with Staub, avoiding plastic bags where possible. Among the last courses: carpaccio of sammerino with juniper and its caviar, mint, citronette with bergamot and apple extract and risotto with Prosecco, mountain goat cheese, figs and fresh oregano.
Open every day, except on Friday e Saturday evening and the Sunday lunch. You can book a table for a minimum of 2 people and a maximum of 7 people.
