In the Vigevano countryside, a rustic farmhouse with a portico, almost a private villa, welcomes guests amid antique furniture and paintings by local artists adorning the walls. Enrico Gerli, alongside his wife who oversees the dining room, has since 1989 been dedicated to a classic-modern cuisine executed with commitment and professionalism. He knows the Lombard area intimately, yet proves equally at ease with seafood preparations.  Among the specialties are duck and goose, animals typical of the area, which appear in various dishes: a foie gras composition among the starters, braised duck tortelli, and goose leg confit cooked in its own fat.