About
Food and culture in the gardens of the Accademia Carrara, in the spirit of concreteness and conviviality.
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Nestled in the evocative “PwC Gardens” of the Accademia Carrara in Bergamo, Bù Bistrot brings together food, art, territory and hospitality. Here, gastronomy becomes a means to enhance local identity and the territory, through a free and creative interpretation of its ingredients.
At the heart of Bù Bistrot’s philosophy is the search for authenticity and consistency. “Bù”, which in the Bergamo dialect means “good”, sums up the essence of the bistro: something done well, born from ancient knowledge. A quality cuisine that, while deeply linked to local ingredients, manages to go beyond the boundaries of tradition and offer new and stimulating flavors. Rooted in the Bergamo area and in the dairy art of the Orobic Valleys, Bù Bistrot enhances the territory using local ingredients in an innovative way.
Territoriality is the starting point for a creative experimentation and reinterpretation of local flavors, offering a contemporary and fusion-oriented gastronomic experience.
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The menu stands out for the quality of the raw materials, respecting seasonality with a dynamic approach. Particular attention is paid to the cheeses of the Cheese Valleys, a symbol of the Orobic dairy art, which contributed to the recognition of Bergamo as a UNESCO Creative City for gastronomy. This heritage represents a treasure that contains ancient knowledge and a long agricultural and industrial history. Bù Bistrot tells the story of the territory through the choice of raw materials and the identity that is also reflected in the materials of the mise en place and in the spirit of the people.
Upstream:
experience and knowledge
of the territory.
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Bù Bistrot in Carrara is managed by Finlatt Srl, known for Bù Cheese Bar, with a mission to offer a welcoming experience in the gardens of the art gallery.
Partners Luca Guerini and Francesco Maroni, representatives of Latteria di Branzi, aim to make this space accessible to the public, interacting with the local area and promoting culture, art and cuisine.
Finlatt Srl, in addition to catering, organizes important gastronomic events such as B2Cheese, an international B2B fair for the dairy sector, and Forme, a cultural event celebrating the art of dairy in Bergamo.
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Woody trunk,
view from below.
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Mise en place.
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Cheese composition.
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Accademia Carrara, external facade.
Context
An exclusive and special space;
a new cultural and social hub for the city.
We are in Bergamo, in the green heart of the Accademia Carrara, close to the Venetian Walls, recognized as a World Heritage Site by UNESCO in 2017. A unique and exclusive space that is now being returned to the city and its community. Founded in 1796, the Accademia Carrara is the museum of Italian collecting: a five-century journey through the history of Italian art, from the Renaissance to the nineteenth century.
Today, thanks to the partnership with Bù Bistrot, the Accademia Carrara is transformed from a cultural conservation center into a place of experience, meeting and promotion of culture in the broadest sense. A metamorphosis supported by a double inauguration: the opening of the “PwC Gardens” , accessible to the general public for the first time, and of Bù Bistrot, created from the recovery of an ancient rustic building. The architectural restoration of the former rustic building was carried out by Accademia Carrara in the most conservative way possible, respecting the authenticity and history of the place. The bar area overlooking the terrace in front is located in the historic area of the building, located on the ground floor. The bistro room is located on the upper floor, created from scratch, and also has an outdoor area that opens onto the greenery of the surrounding gardens.
The “PwC Gardens” inside the Accademia Carrara, on the other hand, have been the protagonists of a profound redevelopment and recovery process, which has allowed them to be opened to the public: a sustainable project that combines environment and culture, with the aim of enhancing biodiversity.
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Eucalyptus leaf.
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Foliage shot in negative.
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Cheese composition.
