Osteria la Bissola Cremona — Restaurant in Cremona

Traditionally, meals in Italy typically contained four or five courses.[79] Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than in other cultures. During holidays such as Christmas and New Year's Eve, feasts can last for hours.[80] Today, full-course meals are mainly reserved for special events such as weddings, while everyday meals include only a first or second course (sometimes both), a side dish, and coffee. The primo (first course) is usually a filling dish such as risotto or pasta, with sauces made from meat, vegetables, or seafood. Whole pieces of meat such as sausages, meatballs, poultry are eaten in the secondo. Italian cuisine has some single-course meals (piatto unico) combining starches and proteins. Contorni of vegetables and starches are served on a separate plate and not on the plate with the meat as is done in northern European Style serving. Silver-coated almond dragées, which are called confetti, are thrown at weddings. The idea of including a romantic note with candy may have begun with Italian dragées, no later than the early 19th century, and is carried on with the multilingual love notes included in boxes of Italy's most famous chocolate, Baci by Perugina in Milan.[99] The most significant chocolate style is a combination of hazelnuts and milk chocolate, which is featured in gianduja pastes like Nutella, which is made by Ferrero SpA in Alba, Piedmont, as well as Perugnia's Baci and many other...

I have never in my life seen a restaurant run by people so genuinely passionate about what they do. It was truly an honor to dine there. The menu isn’t large, but every dish feels carefully selected and thoughtfully crafted to please different tastes.

I ordered the duck ragù, and it was absolutely wonderful. I mentioned to the owner that I’m not really used to eating duck, and he reassured me that the flavor wasn’t too strong. He was right — it was perfectly balanced and delicious.

Beyond the food, what made this experience unforgettable was the conversation I had with the owner. I’ve never felt such a strong connection with a restaurant and the people behind it. The service was warm and genuine, the food was incredible, and the whole experience was...

I had noticed this osteria while strolling around the city during daytime and decided to come back in the evening. What a great choice it was. No ordinary recipes but original combinations. I did not go too unorthodox in my dinner (snails or ox tongue was available, for instance) but still, I enjoyed it a lot. Selection of cheese, vitello tonatto, bergamot-ginger icecream. Friendly ladies in services, locals having dinner and a nice garden next to the old church during sunset....