First property agent on lake of Como.

Lake Como has ancient culinary traditions, enriched by environmental and climatic factors such as the lake and surrounding mountains.

The traditional cuisine of the lake is very varied - risottos, polenta, beef and pork, game and, in particular, fish caught in the fresh water of the lake, cooked in different, tasty recipes. Fruit and vegetables grow luxuriantly due to the favourable climate and, with the wild herbs and Mediterranean spices, flavour the soups of the local tradition.

The flavours of Lake Como can also be found in the appetising mountain cheeses, such as Lariano d’alpeggio and Semuda or the cooked meats, speaking of the famous Testa salami with its typical spicy aroma, passing to the butter and olive oil with an intense and pungent taste.

Eating on the lake also means tasting all the traditional northern Italian dishes, like the famous ‘yellow’ Milanese risotto, but not only… the more than famous Pizza, the legendary Lasagne, Spaghetti and Pasta in all its forms and seasonings, in addition to all the cheeses, cooked meats and delicacies that the whole of Italy has to offer.

The typical wines of the Larian area are the Inferno, Sassella and Sforzato, all red wines which happily accompany all the dishes of the area. The production of Vino Inferno is concentrated in a small area of the Valtellina.

Here, the Nebbiolo grape, fills with special flavours and perfumes because of a particular exposure to the sun which leads to a wine with a rare strength and complexity. Sassella, whose name derives from the ground identifying the stony area of production, is produced in the areas to the west of Sondrio, where the Nebbiolo vines are based on rock, thus transferring special features to the fruit.

Grumello is also produced in this area, where the rock has disintegrated into sand and stones, so the roots thrust into a softer terrain which transfers a singular fineness to the wine, one of its main features.

Sforzato owes its name to the procedure of drying of the grapes preceding wine-making. It is tasted with meat-based dishes typical of the tradition of Valtellina, but also with matured cheeses.