Traditions of Lake Como

Local products

Fresh pasta is the undisputed protagonist

Marriage of panciotti with shrimps and ravioli stuffed with salmon in vegetarian crudaiola
Panciotti filled with fish (prawns and scallops) and ravioli with squid ink stuffed with salmon, sautéed with pachino cherry tomatoes, tender julienne of courgettes and aubergines, spring onion and extra virgin olive oil from Lake Como.

Pizzoccheri from Valtellina (min. 2 person)
Tradizional pizzoccheri from Valtellina with potatoes, cabbage, Casera Cheese, Garlic, sage and Valtellina butter.

Risotto with perch fish in butter with sage (min. 2person)
Perch Fillet fried in butter and sage, served over a Risotto Carnaroli and Grana.

Tagliatelle DOLCEVITA in pistachio cream and smoked salmon
Fresh egg tagliatelle with pistachio Bronte cream, Salted with smoked norwegian salmon.

Lasagna alla bolognese
Classic Lasagna with ragù, besciamella made with Valtellina milk, mozzarella and parmesan cheese.

Vegeterian white lasagna
Egg lasagna with seasonal vegetables, Valtellina milk, mozzarella and parmesan cheese.

Vegetarian parmigiana
Fresh Sicilian eggplant, floured and fried, completed with Mediterranean tomato sauce, basil, mozzarella and parmesan cheese.

SECOND DISHES OF FIDH

Including a small side dish from the chef

Dolce vita “fritto misto” from the lake
Fresh lake fish (Lavarello, trout, bleak, perch, chub) floured in semolina and fried.

DOLCEVITA perch fillet
Perch fillet breaded with egg, served over grilled eggplant with lemon sauce in olive oil and pine nuts.

Lavarello fish butter and sage
White fish from the lake baked in butter and sage.

Grilled salmon with sweet balsamic sauce
Grilled Salmon with aromatic herbs over a Modena balsamic vinegar sauce.

SECOND DISHES OF MEATS

Including a small side dish from the chef

Grilled sliced beef with rocket and grana cheese
Best quality Beef served on rocket and parmesan flakes.

Cotoletta in milanese style
Veal Loin (Called elephant ear) breaded and fried in butter.

Ossobuco with risotto milanese style
Veal Ossobuco in traditional sauce served with Risotto Milanese Style (Rice cooked with saffron and parmesan cheese).

Montanare egg chef style served on a stone pan with black truffles
Eggs in a pan (two) with croutons and flakes of black truffles.

Grilled lamb chops with aromatic herbs
Tender lamb chops served over green salad.

Bocconcini in crema di pistacchio
Traditionally cooked tender beef rump bites with pistachio cream.