In uncertain times where questions about the future of haute cuisine arise and the answers that end up on the discussion table – at least for now – do not seem to provide comforting or definitive solutions, it is worth relying on healthy pragmatism, on the concreteness of those who look at the unwavering values of professionalism, quality at all costs, hospitality, and economic sustainability, not just environmental sustainability. While there are certainly some examples of enlightened chefs or restaurateurs around the world, if we focus solely on the Italian reality, a name that is regularly on many people’s lips is that of the restaurant Da Vittorio in Brusaporto, on the outskirts of Bergamo. For about sixty years – with a grand celebration planned in 2026 – this resort with rooms, hidden among gentle hills but strategically positioned in one of Italy’s richest productive areas, is the undisputed realm of a proudly Bergamo family, the Cerea family. In addition to being among the longest-standing establishments in the Italian restaurant scene, they have managed to create a world where beauty and goodness go hand in hand, where popular tradition and innovation (to stick to the clichés of written and spoken cuisine…) converse with excellent results, where the three Michelin stars meet the now universally known Paccheri Da Vittorio, and where the pleasure of hospitality in all its aspects pleases everyone and works for everyone in the same way, from the VIP of the moment to the newcomer to fine dining who may, for the first time, step into one of the temples of Italian cuisine.