Trattoria Campagna 1873 Da Pierino
Trattoria Campagna 1873 Da Pierino
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Local typical brianzolo, as there is now very few near Monza. Nice, in its own way: kind; very simple the context but this is not an evil as the atmosphere is simple in the good sense of the term, that is genuine and traditional. Normal prices. Good meat. A little less risotto, too ordinary and salty. Good paesana cake, baked potatoes eccelenti, cassoeula very respectable: in order to make understand that the tradition dominates, and this is not as bad as you think in Milan fashions. Mostly because there is no less than 1) of traditional premises, capable of bringing such a tradition, moreover, and 2) of those who for their relatives can propose such dishes with quality. A mistake to bring a menu without prices, of course. But the presence of relatively few dishes lay in favor of quality, at least on paper (in every sense)
Bad experience!!! Let us go in, welcome and leave us a “menu of the day” without even a price. Not knowing how it worked, we ask for clarifications to the waitress, which has been limited to giving us information about portions. We aim to take 4 first: an earlet with turnip tops and three spatzle with cheese cream. The ears were only drained, the tops had not been jumped into the pan; everything was insipid and Slaved. When I almost finished my ears, my colleagues' dishes arrived. Spatzles of poor quality and taste mainly of butter too poor. I didn’t tell you we had to ask for water three times! I don't recommend it to anyone.
We had the pleasure to stay on a Sunday, for a family lunch, great food and super helpful staff! We will be back soon, the kitchen is managed by two young girls but smart! _
I had a saffron risotto with osso buco, water, and a crème brulee. Risotto: well-cooked and good, but small for the price Osso buco: very good, but small portion for the price Crème brulee made directly by the boss: cold from the fridge and charred crust. The worst I 've ever eaten. Prices not listed on the menu. When I went to the cashier, I pointed out the crème brulee problem. The response was a glare from the gentleman (perhaps the boss) and a cold thank you—goodbye. The service rating would be reevaluated on other occasions, as I was alone in the dining room, having arrived very early on a Sunday. Portions proportionate to a person 's fullness ... Oh, please. For the price you serve that kind of dish, you should serve it more generously. Then how do you calibrate a dish to a person 's fullness? Am I perhaps the same as you or a child?
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