Podere Cavàga: Winery, Boutique Farmstay, and Dining Experience
By Cesare Zucca
Podere Cavàga is a winery, guesthouse (agriturismo), and boutique farmstay tucked away in Foresto Sparso, in the province of Bergamo, Lombardy, in the hills south of Lake Iseo.
It sits on land developed by Andrea Mazzucchelli, an entrepreneur passionate about wine, who chose to celebrate and elevate his native countryside.
Andrea Mazzucchelli
The estate offers guests tastings, cellar tours, forest-therapy walks, and lodging at Cavàga Foresteria—a modern building featuring a striking clay-red exterior next to the winery.
The 20 guest rooms feature panoramic views, high-end comforts, terraces, jacuzzi, and contemporary furnishings blended with heritage-style touches.
Guests also have access to a relaxation area featuring a sauna and massage services, a spacious lounge complete with a panoramic terrace
What about the 3 amazing star-domes scattered throughout the woods and vineyards for a unique night under the stars? An experience.. simply wonderfull !
Wines
Perched at around 600 meters above sea level, the vineyards benefit from a steady breeze that keeps the vines healthy through winter frosts and summer heat.
The Wines: Podere Cavàga produces a diverse range of bottles, including the Valcalepio Rosso Riserva “Foresto” (Cabernet Sauvignon and Merlot).
Various grape varieties are planted across the estate, including Franconia and Cabernet Sauvignon, alongside Merlot and Pinot Noir. Two hectares are dedicated exclusively to Chardonnay, grown at 453 meters above sea level—making it the highest vineyard in Lombardy dedicated to this variety.
Come harvest time, the hand-picked clusters are brought to the cellar in small crates for pressing. The Franconia and Chardonnay go into a small pneumatic press, and only the free-run juice—representing just 50% of the extraction—is reserved for the sparkling wine bases.
Other notable labels include Dharma (100% Merlot), Samatha (Merlot, Cabernet Sauvignon, Pinot Noir), Franciacorta Brut and Satèn, the Metodo Classico Blanc de Blancs “Quintessenza” and “Heritage Ancestrale,” as well as the Blanc de Noir Franconia Rosé—crafted from a variety native to the Bergamo area.
Extra Virgin Olive Oil
The estate also produces a superb extra virgin olive oil. It is light-to-medium-fruity, well-balanced, and low in acidity, featuring subtle notes of fresh herbs, green almond, and a light peppery finish. Make sure to pick up a bottle, even though production is extremely limited since it is an artisanal product tied directly to their organic estate, quantities are small and primarily served during on-site tastings or sold directly at the cellar door and through select regional distributors.
The estate also produces a superb extra virgin olive oil. It is light-to-medium-fruity, well-balanced, and low in acidity, featuring subtle notes of fresh herbs, green almond, and a light peppery finish. Make sure to pick up a bottle, even though production is extremely limited since it is an artisanal product tied directly to their organic estate, quantities are small and primarily served during on-site tastings or sold directly at the cellar door and through select regional distributors.
The Wine Tasting Experience
Set in the evocative wine cellar illuminated purely by candlelight, the tasting is an authentic way to begin the evening.
Guests sample house-made wines and estate-produced olive oil paired with local cured meats, cheeses, fresh bread, and artisanal specialties.
A Tavola! The “Farm-to-Table” Experience
There is no fixed menu here. Chef Irene Gabucci greets you directly at your table, asks about your preferences, and creates a tailored dish on the spot. Her creations highlight fresh produce from the estate’s expansive garden, which yields an endless variety of vegetables and legumes.
The menu is set each morning based on whatever is harvested from the garden, the orchard, and the henhouse, or picked up at the village market, from the local cheesemaker, or from the small-scale farmer up on the hill.
“To my great surprise,” Chef Irene shares, “the purple cabbages and purple savoy cabbages have already sprouted, so I decided to make a delicate purple risotto.
For my tasting, the chef took advantage of a morning visit from her trusted truffle hunter, who brought in a black truffle as large as an orange. She served it in the most classic, sublime way possible: shaved over a fried egg.”
As a matter of fact, Irene has two big culinary loves: anything dough-based—a passion she’s been perfecting for years, spanning everything from artisan bread and focaccia to festive classics like colomba, panettone and those fabulous cakes she prepares for breakfast.
She has a huge soft spot for a great risotto, especially when it features whatever fresh veggies were picked that day, like her signature “Walk in the Woods” risotto made with crisp garden vegetables, creamy ricotta, and crispy pancetta.
This was followed by a delicate lake trout, lightly pan-seared and served over a smooth potato cream.
An Interview with Chef Irene Gabucci
What is your earliest kitchen memory?
It’s a wonderful memory. I was about six years old and loved helping my mother, Maria, prepare eggplant parmigiana, crespelle (crepes), and fabulous homemade panzerotti stuffed with ricotta, spinach, tomato, and mozzarella. I remember that Mom couldn’t fry them fast enough—they would disappear in the blink of an eye! Perhaps that’s where my passion for leavened dough was born.”
When did your professional career begin?
At eighteen, I was introduced to a renowned Michelin-starred chef. I worked alongside him for twenty years, remaining behind the scenes. During that time, I studied relentlessly and specialized in leavened doughs—honing my crafts in pizza, focaccia, bread, and panettone.”
What is your secret to working with dough?
A starter culture (lievito madre) whose recipe I’ve carried with me for over twenty years as if it were my own child. Combine that with Type 1 whole-wheat flour, 90% hydration, 1.7% salt… and well, the rest is a secret!”
Do you cook at home?
No, my home is right here at Cavàga. No matter what time a guest arrives—7, 8, 9, or 10 PM—I am always available to craft a custom menu featuring meat, fish, and fresh produce harvested that day.”
What did you harvest from the garden today?
To my great surprise, the purple cabbages have already come in, which inspired today’s purple risotto.”
Strictly “Kilometro Zero”?
(Laughs) “Rather than zero-kilometer, I’d call it zero-meter… the garden is literally right outside the door.”
Any favorite culinary souvenirs from your native Puglia?
“Of course: stuffed cabbage rolls, caponata, and eggplant parmigiana.”
Is there a dish you will only eat if someone else cooks it?
My mother’s signature dish: her spectacular stuffed mussels in tomato sauce. Absolutely unrivaled!”
Exploring the surroundings of the winery, Mazzucchelli discovered an abundance of wild juniper bushes and, in 2011, launched Gin Iseo using their berries—making it the first gin dedicated to Lake Iseo. In recent years, he has added Bitter Puro Cardinale and Elisir Misericordia to the spirits line.
Bottom line: if you love nature, killer views, good vibes, top-tier food made fresh every day, and a fine glass of wine… this hidden gem is calling your name!
PODERE CAVAGA
Via Gafforelli, 1
Foresto Sparso BG
www.cavaga.it
You don’t remember a weekend in Puglia just because of its breathtaking landscapes. Or its beautiful beaches. Or even its centuries-old olive trees.You remember it because of a feeling. That strange sensation… that time slows down.
In the morning, a masseria in Puglia reveals its true magic. No rushing out of bed. No packed schedule. Just the simple pleasure of slowing down. Breakfast is often served outdoors. In the shade of an olive tree. With sweeping views of the countryside. It becomes more than just the first meal of the day. It becomes a ritual.
Pianella, Abruzzo , Italy
An international delegation of importers, chefs, and journalists will immerse themselves in the beauty of Abruzzo, enjoying hands-on workshops and masterclasses dedicated to the craft of premium pasta and olive oil.
The excitement builds on Friday, July 10th. when Guests will witness the live threshing of the wheat before sitting down to a classic trescatura dinner—a rustic celebratory feast starring, of course, Rustichella d’Abruzzo pasta.
Oh, and I almost forgot… what about breakfast? Award-winning material, honestly! We’re talking local cold cuts and cheeses, regional delicacies like pâtés and jellied meats, an endless variety of vegetarian options, eggs cooked every which way, fresh fruit, a selection of amazing Polish breads, pastries, you name it…
In ogni ambiente si può godere di un sano e lungo momento di relax ammirando suggestivi panorami, splendidi scorci sulla piazza, sul borgo e belle viste sulle dolci colline
Alla sera , in un chiostro suggestivo, il Castello apre il Ristorante La Corte, il cui menu si ispira alle tradizioni culinarie locali, precedute da un gustoso antipasto con crostini al jelly di peperoni, cipolla e formaggio toscano, frittelle zucchine e menta, bamboo sottaceto e giardiniera.
The menu spams for “Spring”dishes to “Classics” to “Signature”. From The “Klassiker” Selection I choose an elevated comfort food, Blutwurstknödel (blood pudding dumplings) served with caramelized cabbage then the exquisite Chichen Liver parfait with Roscoff onion, long pepper and Shallot juice with seaweed.
Speaking of traveling, where’s your favorite spot?
This spot is a masterclass in Berlin’s knack for reinvention. The restaurant lives in a stunning former distillery that was pumping out liqueurs at the turn of the 20th century.
You’re dining under the watchful eye of preserved distillation gear—a nod to the building’s “spirited” past—while minimalist Bauhaus lighting softens the industrial edge. It’s the perfect “hidden gem” vibe.
The bread arrived shortly after—warm, fragrant, and served with whipped butter and mushroom whey (seriously delicious).
Next up was the “Kohlrabi” with goat milk and dill, which looked stunning, plated in the shape of a peace sign.
How do you find your direction as you grow?
Welcome to Der Tresen-Treff, a traditional Berlin corner pub in the Wilmersdorf district, , successfully taken over and revitalized by the dynamic duo Laurens Friedl and Josha Kalborg, chefs but most of all , great friends.
And when did the professional spark actually fly?
So, what’s the “signature move” of your restaurant?
And what are the crowd favorites?
Proseguiamo la nostra camminata per ritrovarci davanti a una struttura che ricorda i templi greci: la 
The annual “Regina Colomba” competition was held in Milan, where judges evaluated the desserts of competing pastry chefs from many Italian regions. I was one between them and I loved the sweet and delicious experience.
The competing desserts had in common that they were made with sourdough starter and all-natural ingredients, with no artificial additives, no artificial and/or identical natural flavors, no semi-finished products (so-called “mixes”), and no processing aids, because this event follows the “All natural, only artisanal” philosophy.
Here is the winning “Regina,” a creation by Master Pastry Chef Juri Caseri of Forneria del Lago (Paratico 8 Brescia), followed by the bridesmaids of honor of the Chefs from Pasticceria Memmolo and Pasticceria Rizzo. Happy Easter!
A soft, fragrant, and naturally scented dough, the result of slow artisanal leavening, releases delicate and enveloping aromas. The surface is embellished with a crunchy almond glaze, creating the perfect balance between softness and texture, making every bite a genuine and timeless experience.
Sbarca al teatro Manzoni di Milano A qualcuno piace caldo versione teatrale italiana del celebre film Some Like It Hot, capolavoro cinematografico firmato da Billy Wilder con Marilyn Monroe, Tony Curtis e Jack Lemmon
Siamo a “Da Lucia,” dove ci accoglie un ambiente: piccolo, elegante e molto accogliente, spesso scelto anche per cene romantiche. La gestione è gestito dalla simpaticissima coppia Lucia e Chef Rosario Varriale………con cui mi sono intrattenuto in una simpatica chiacchierata.
While in Milan, I visited the spectacular
Three very high quality products, three distinct entities, each with a strong personality
Ebano grows in the countryside with a very low demand for energy and inputs: less water, less fertilizer, no fungicides. To control weeds, it is possible to carry out an intense mechanical control activity thanks to its significantly postponed sowing. 
Among the products I choose Pesto Oriental, with mustard, mizuna, japanese spinach, arrugula, parmesan cheese and cashews. It is refined and bold, thaks to an accurate selection of the best oriental leaves. Ideal for creative dishes with a light spicy touch
Mediterranean Rub a fragrant addition to your mediterranean cuisine, with sea salt, lemon balm, marjoram, oregano, thyme, lemon, sweet paprika, garlic, fennel. .A true explosion of Mediterranean scents, with selected herbs for balanced marinades and dressings. Ideal for fish dishes, white meats and fresh salads.
Carefully elected and and hand-picked from the best farms of Khorasan, ROSSORO Super Negin it s an organic iranian saffron that does not use any kind of fungicide and picking poison and represents the highest quality in terms of flavor and aroma.
In the Marche, a region considered among the greatest hidden gems of Italy, in a small town located between the Adriatic Sea and the Sibillini Mountains Park, I found the house and the laboratory of La Pasta di Aldo a name that represents the first syllable of the surnames of Maria and Luigi, husband and wife. 
Chitarrine with squid
And finally the glam Pasta e Cacao, artisanal specialty with roasted cocoa bean husks and nibs, slowly air dried by traditional method, with an intense color and a unique aromatic profile, capable of enhancing savoury dishes with a creative and surprising touch.i deal with sauces based on mature cheeses, porcini mushrooms, game.nuts and gorgonzola cheese, a white powder cream or simply with butter and spices.
Cesare Zucca Born in Milan, lives between New York, Milan and the rest of the world. He travels up and down America and allows himself escapes in Italy and Europe. Photographs and describes cities, cultures, lifestyles and discovers both traditional and innovative gastronomic delights. Meets and interviews top chefs from all over the world, ‘steals’ their recipes and tells you all about it here, in a ‘non touristy tourist’s style’
nontouristytourist.com 