The story
Antico Ristorante Fossati, a 4.2-star trattoria on Via Emanuele Filiberto in Canonica, is exactly the kind of place that rewards a drive from Milan. Francesco Zini calls it a "legendary historic trattoria in Brianza," noting its "classic traditional dishes, generous portions, and a warm, welcoming service that makes you feel at home" — and he says it's "worth the 30-minute drive from Milan."
The kitchen excels at regional comfort. Standouts include the Insalata Russa, puntarelle with anchovies, saffron risotto with luganega sausage, and tagliatella with pork ragù. The Faraona in Creta (guinea fowl) is another highlight. Save room for dessert: tiramisù, zuccotto, crema caramel, and house-made gelato in crema, fior di latte, and pistachio. Reservations recommended.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Reviewers rave about the polenta, calling it a soulful, must-try dish that captures the restaurant’s warm, rustic charm. The overall vibe is one of comforting, old-world hospitality that makes every meal feel like a family gathering.
“What drives me crazy about this polenta is the crust that forms on top when it cools, and the heart that's melting. You can smell the polenta more than the cheese — you really smell the bran. This polenta is top level, cooked in a copper pot like in the old days.”
What creators say
1 creator has covered Antico Ristorante Fossati. Most active: Francesco Zini
A legendary historic trattoria in Brianza, with classic traditional dishes, generous portions, and a warm, welcoming service that makes you feel at home — worth the 30-minute drive from Milan.
Dishes mentioned
Insalata Russa
This is a classic Russian salad — mayonnaise, potatoes, peas, carrots. It's compact, creamy, with fresh vegetables inside. Perfect first bite, really old-school, no fancy stuff.
Puntarelle con Acciughe, Olio e Limone
Puntarelle with anchovies, oil and lemon — Roman style. The oil smells amazing, but I'm a fan of whole anchovies; here they're chopped up, so you get some in every bite, but it feels a bit light on the anchovy.
Cipolle Gratinate
The onion is very sweet, well-cooked, even though it's a whole half onion. The gratin on top is really well done. I appreciate these classic flavours that are often forgotten.
Polenta
What drives me crazy about this polenta is the crust that forms on top when it cools, and the heart that's melting. You can smell the polenta more than the cheese — you really smell the bran. This polenta is top level, cooked in a copper pot like in the old days.
Risotto allo Zafferano con Luganega
The colour of the risotto is incredible. The mantecatura is exceptional — you can taste the Parmesan, the butter did a great job. It's not an 'onda' risotto, it's a bit more compact, easy to eat with a fork. Classic, old-school. The sausage on top is dense and incredible.
