I have eaten at Olmo several times over the years but this is the first time I have reviewed it. Why? Because once again, when I ate here last night, it was an outstanding dining experience. Fine gastro-science plates is not the game here. Fantastic local produce - such as the tanglier misto with no less than 6 types of local meat and salami, as well as the Valtalinese speciality of sciat (local cheese, battered and fried) was a big serve and all delicious. We were even provided with a little sample of the in-house-cured Bresaola (dried beef fillet typical of the region) which was treated with blueberries - the owner has another business growing blueberries in the area and they feature throughout the menu.
For me the star of the night was the Pasta Malfato (English translation - badly made pasta). This has to have been one of the best plates of pasta I have eaten in Italy. Rare alpine Bitto cheese and smokey, spiced speck are the simple adjuncts to a wonderful homemade pasta. Friendly service, good local wine by the DiRupi boys, and a little nip of Braulio to finish - what's not to like?
All of our group agreed that it was a fantastic dining experience. We will definitely be back!
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