Baratella - where Italian
cuisine meets tradition and art
The restaurant Baratella can look back on long history. Established as a restaurant since 1905, it has borne the name Baratella. In 1947 Franco's father, Benjamino Marchesoni, as a cook from Italy to St.Gallen, where he the Baratella took over. 1989 he handed it over to his son Franco. Franco is still today owner of the Baratella.
Charming ambience and delicious pasta classics
Dhe green walls and the whitesstablecloths lend the Baratella its unmistakable charm. The homemade pasta, which can be enjoyed in the restaurant enjoy as well as in selected stores in the citysuch as the Regioherz, can buy, are a classic.
Baratella only serves Italian wines, which are sourced from regional wine merchants. In summer, the terrace in the restaurant's backyard is an absolute highlight.
Franco Marchesoni (left) has been running the 1989 the restaurant Baratella together with his team.
"Guests know what they are getting with us"
Franco Marchesoni, owner of Restaurant Baratella
Stylish menus are part of it
A tradition at Baratella are the exhibitionsand artistsn designed menus. The first artmenuarte was presented in 1976 and since then there has been a newly designed menu every four years or so. These are signed, numbered and can also be purchased and can also be purchased.
An artistically designed menu of the Baratella.
The Baratella book with stories and recipes
In the fall of last year, the book "Again and again Baratella". The book offers a comprehensive account of the history of the restaurant, portraits of employees and entries from the guest book. In the Baratella numerous famous people such as Emil Steinberger and Wladimir Klitschko Italian pasta. In the book are also some baratella-recipes can be found.
Also enjoys working in the kitchen in her free time
Franco used to live Marchesoni above the restaurant, now he lives in St.Georgenwhere he has a large garden. He also likes to spend time in the kitchen in his free time, tinkering with new recipes. Franco's favorite dishes are spaghetti aglio, olio e peperoncino and ossobuco, a traditional Italian stew. Outsalso enjoysshe likes nature and goes on a hike up the Hoher Kasten once a year, often together with part of his team.
Our series "Stories from St.Gallen's trade and industry".
In the "Stories from the business world" series, we regularly present a business from the city of St.Gallen. We follow the relay principle, whereby the business portrayed always recommends the next business. Franco Marchesoni' s next portrait is of Grace Schatz with Regioherz.
