Nestling in the Lambro Valley stands an old farmhouse that was taken over about twenty-five years ago by a young couple with a big dream. “My husband and I wanted to open a restaurant. Not just anywhere, but inside a farmhouse, which was the sine qua non for us. It took years of searching, but then we finally found it”, explains Lorella Damiani, owner of the restaurant. They oversaw the renovation project, the owner having worked as an architect, which aimed at keeping intact the authentic flavour of the farmsteads of old by, wherever possible, retaining the original features, furnishings and materials.
The open brick and stone walls take us back to the rural past of the farm, as do the wooden tables, the furnishings, and the many details that form the décor of the restaurant's rooms. Over the years the spaces have seen the addition of vintage and historical objects collected by the owner, with the resulting creation of charming corners that change with the seasons and according to Lorella's inspiration of the moment. In summer the outdoor courtyard comes into play, brought to life for the diners by its welcoming and refreshing trees and flowers for a rustic and holiday atmosphere, as does the portico of the inner courtyard.
Càmp di Cènt Pertigh literally means “field of a hundred poles” and refers to a famous saying in the local dialect that goes, “Sem' anca mo al càmp di cènt pertigh”. “We were looking for a name in the dialect because we wanted to emphasise how the place is embedded in its landscape. It is a tradition phrase used when someone finds they are in the same situation again, somewhat like my husband and I who found ourselves having to start from scratch with a new business. Not only that but the area on which the farmhouse stands measures exactly one hundred poles [a ‘pole’ being 272.25 square feet]. In short, everything fell into place”, says Lorella.
The relationship with the local setting and traditions is also the foundation stone of the extensive menu offered by Càmp di Cènt Pertigh, in which the quality of the ingredients is always the fundamental focus: “Time afforded us the opportunity to develop our cooking philosophy based on the search for local producers and suppliers. We use only high-quality ingredients in our recipes, both as an ethical issue and because we want to offer our customers healthy and wholesome food”. The menu is that of Stefano Viganò, a veteran of the Càmp di Cènt Pertigh kitchen who took over from the previous chef, providing traditional local recipes often reinterpreted with unusual and creative combinations. Accompanying the dishes there are more than 680 carefully selected Italian and international wine labels.
The flavours of the traditions of Lombardy are found in some of the restaurant's historic dishes, such as the cassœula, ossobuco with polenta and Lake Como missoltino, and the yellow risotto with luganega sausage accompanied by a crispy Grana Padano wafer, whose recipe will be specially revisited on the occasion of the 25th anniversary. There is also an abundance of summer and vegetarian offerings from the vegetable garden, which will also soon be expanded around a greenhouse to create evocative new spaces at the farm.