Tre Cognomi, Una Tavola
Three Surnames · One Table
"La famiglia non si sceglie. Si onora."
The family is not chosen. It is honored.
Three Origins
A family is not a single name. It is the rivers that feed one table. Three names carry the BAGOLINO bloodline. Each from a different valley, a different century, a different gift to the table.
Pezzarossi
the red plot
Pezza — a parcel of land. Rossi — red. The red earth above the alpine village. The maternal line from Bagolino, where names were given by what the hands knew.
Izzepi
of Iseppo's family
From Iseppo, the Venetian dialect form of Giuseppe — Joseph. A patronymic spoken in the alleys of the Serenissima long before it was written in Italian.
Sarmiento
the vine shoot
From the Latin sarmentum — the cutting taken from a vineyard and pressed into new soil. The vine that travels. The vine that takes root anywhere.
The Village That Named Us
Bagolino is a village high in the Val Sabbia, in the province of Brescia. It sits above 800 meters, ringed by mountains. The houses are stone. The streets are narrow. The bells ring on Sundays from a church that has stood for centuries.
This is where the founder's mother's family — the Pezzarossi — have their roots. The village is also famous for Bagòss, a rare alpine cheese made in only a handful of malghe and aged for twenty-four months. The Stagnoli family makes one of the finest.
On June 5, 2026, six members of the Sarmiento-Roesch family stood together in the Bagolino village square. That is the day the project became real.
A Father Lost
The founder lost his father at the age of fourteen. From that moment, he understood something that took the rest of the family decades to articulate:
"L'eredità non sono i soldi che si lasciano — è il lavoro che si è fatto mentre si era qui."
Legacy is not the money you leave — it is the work you did while you were here. BAGOLINO al Forno exists because that lesson became a structure.
A New Land
In February 2022, the family arrived in Texas. The Hill Country reminded them of something — the climate, the openness, the parallel of Lake Travis to Lago di Garda. The slow rhythm of the land.
Lakeway became home. Not as a transplant. As a translation. Italian craft, Texas hospitality. BAGOLINO al Forno opens in September 2026: a wood-fired food trailer, an online Bottega for retail, and eventually — we hope — a brick-and-mortar restaurant.