The story
Just a few kilometres from Milan, in the quiet countryside of Rognano, Pavia, a restored 1870 farmhouse offers a refined escape. Cascina Vittoria is both a restaurant and a place of peace, where rustic elegance meets a creative, high-level gourmet kitchen. This is a destination that has earned a Michelin Recommended distinction for its commitment to quality and emotion on the plate.
At the helm is Chef Giovanni Ricciardella, who works alongside his family with a clear goal: to create dishes that leave a lasting impression through carefully balanced aromas, colours, and flavours. The kitchen relies exclusively on high-quality produce from their own vegetable garden and the surrounding territory. The atmosphere is warm and welcoming, respectful of the building’s origins, with an outdoor summer terrace that lets guests dine surrounded by nature.
The wine cellar, curated by Marco Ricciardella (a qualified AIS sommelier), features important national and international labels with a focus on small local producers. Meats are cooked over a wood-fired brazier using olive, oak, and chestnut wood, adding depth to the restaurant’s signature preparations.
Among the chef’s standout creations is the Millefoglie di melanzana, a signature dish, and the innovative Wagyu Pan Yuzu – a unique leavened sweet made with precious Japanese Wagyu beef fat, yuzu citrus, Calabrian oranges, and apricot. This lactose-free creation, born from years of experimentation, bridges Italian and Japanese traditions and was awarded the Premio “Dino Villani” 2022 for its artisanal quality and traceable ingredients. The restaurant’s panettone, made with an ancient sourdough starter, Belgian butter, and fresh eggs from the farm’s own hens, is produced year-round.
Cascina Vittoria is a place where tradition meets innovation, offering an exclusive gastronomic experience in the heart of Lombardy.
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