Al Torcio

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Al Torcio in Chiampo Blends Italian Tradition with Seasonal Creativity

The Kitchen and Local Tradition

Al Torcio in Chiampo has anchored its Italian cooking roots in family stewardship since 1997. Chef Agostino Dal Lago and his wife Serenella direct the kitchen, sourcing ingredients directly from the Chiampo valley and neighboring hills. Their approach balances regional preservation with measured experimentation, a method recently acknowledged by ilGolosario with a Faccino Contento ++ rating for sustained excellence. The team prepares house-made pasta and gnocchi daily, adjusting the tasting menus to match seasonal harvests rather than forcing year-round availability.

Signature Plates

The Venetian cuisine at Al Torcio revolves around a few carefully executed staples, led by the Baccalà alla Vicentina. This officially recognized regional dish simmers slowly with olive oil, onions, and milk before resting beside coarse Marano corn polenta. The kitchen also stuffs the salted cod into handmade black cappellacci or serves it atop delicate chestnut wafers. Violet potato gnocchi tossed with Mediterranean red prawns and ripe peaches appear regularly, while the Egg Barzotto layers Lessinia black truffle over a smooth potato cream.

The Dining Space and Finishing Touches

Guests move between a classically furnished main hall and a summer terrace that catches evening breezes from the Chiampo valley. The environment stays intentionally relaxed, matching the family-run pace behind the pass. Desserts arrive straight from the daily pastry production, featuring the chef’s spontaneous spoon sorbets that occasionally incorporate savory notes like asparagus. Coffee selections span monorigins such as Jamaica Blue Mountain and Ethiopia Sidamo, paired with house blends and natural aromatics.