Vecchia Birreria

The brewery was founded in 1882 by the TOGNOLA family.

Ulisse Tognola graduated as a brewer in Munich in 1892.

In the old days, the restaurant was a brewery where beer was brewed and pasteurized.

The management to follow transformed this restaurant first into a tavern and later into a
Restaurant pizzeria. The restaurant was renovated in 2013.

Esso is located in the Mesolicina valley in the Italian Grisons on the cantonal road.

The ristrante offers a large terraced terrace and parking spaces, it contains two very cozy rooms with ninety seats.

Our specialties

• Fresh pasta
• Meat and fish
• Burning oven pizzas
• Hot rolls and sandwiches
• Seasonal specialties

MENU

Pizza

Wholemeal flour-based dough

Wholemeal flour-based doughs are characterized by the use of whole-wheat flours mixed with type zero or double zero flours. Whole-wheat flour is difficult to work with because the large amount of fiber does not allow the gluten to bind as easily, so it is important to know how to balance the amount well.

Vegetable Charcoal

Vegetable charcoal can be added to any type of flour to give pizza its characteristic dark coloring. Vegetable charcoal, when included in the right percentages within the dough, makes no flavor changes to the pizza, and is used primarily for its digestive properties.

7 grains

This dough is made through the use of wheat-based flour to which small percentages of whole wheat flour and other cereals, such as barley, rye, spelt and oats, are added. In addition, oil seeds such as flax, millet, and sunflower may also be present. In addition to providing several benefits, 7-grain flour imparts a special flavor to pizza, which is rustic and pleasant.

NOI

The Restaurant...

..family management has hospitality as its goal and is strongly motivated to offer you an exceptional experience. Our friendly and professional team is available for the duration of your family or company lunch or dinner.