Tag: Como

Let's try making the filascetta, the typical focaccia of Lake Como – Italian Cuisine

With red onions and cheese, it is called this because the hot cheese on the pasta "row" while cutting. Here is the recipe to prepare it at home

"There filascetta it's a flat bread typical of the Lario area, on the Lake Como and more precisely of a country, Dongo, which claims its birthplace. It's about a recipe ideal for aperitifs, for a standing dinner, for an afternoon break for young and old.

Why is this focaccia called filascetta? Because, covered with cheese, it turns out to be a beauty when it is ready to eat and breaks into several parts to serve it.

In the original recipe of the filascetta there are also onions red. Let's see it.

How to prepare the string at home

Ingredients

The ingredients they serve for prepare the string are: 400 g of flour, 15 g of fresh brewer's yeast, 350 g of red onions, 150 g of stringy cheese such as scamorza or fontina cheese, 40 g of butter, extra virgin olive oil, salt, sugar.

Method

To prepare the filascetta at home kneading the flour with oil, salt and yeast dissolved with a little warm water until a soft and uniform dough is obtained which must rest, protected from a damp cloth, for about an hour and a half in a dry place.

While the dough rests yes they clean the onions and cut into thin slices, then in a saucepan with the butter they dry on a very low heat for about 45 minutes, being careful not to burn them.

It's time to pick up the dough, knead it a little more with your hands and give it the shape of one donut before putting it on the pan. At this point, the filascetta pasta is seasoned with onions and cheese cut into thin slices, a pinch of salt and one of sugar and put in the oven. The cooking must be at 190 ° for about 25 minutes.

The focaccia should be eaten preferably when it is still hot.

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The best restaurants in Como – Italian Cuisine

On the shores of the lake it has always been good, but only now in Como are there large and small clubs, with attention to food and wine. Here is our selection for a good dinner in the city

Like Varese and Lecco, Como has never enjoyed a good reputation among gourmets: even the local ones have always looked to Milan – which remains an important destination, of course – and al Canton Ticino which is a stone's throw away (real) with its high-level restaurants, although dear to an Italian. Then it is clear that the best places – or at least the most evocative ones – were (and in part are still found) in the places overlooking the two shores of the lake. Just think of Blevio, which boasts the star Berton al Lago (within Il Sereno Hotel); in Torno, which a few months ago hosts the Mandarin Oriental which has taken the space of the Casta Diva and has a splendid restaurant, The Air, entrusted to Vincenzo Guarino or, again, the Villa Lario Restaurant to Pognana Lario, with Michele Tamburrino in the kitchen. As, on the opposite bank, there are Matter in Cernobbio – starred for a year and that has a certain value in the talented Davide Caranchini – and the emerging Wire of the Filario Hotel in Lezzeno, by the young Alessandro Parisi. Up to go to Bellagio, where the brilliant Ettore Bocchia officiates at the starry Mistral of Villa Serbelloni.

Freshwater fish and mountain

But let's go back to the city where, fortunately, for a couple of years the music has changed: chefs and young patrons have taken over the situation, creating new premises or putting the historical ones back in order, sometimes revisiting the tradition that has a double soul: the freshwater fish, lavarello, fried perch or with risotto, agoni in special preparations such as carpione and missoltini (dried and preserved agonis, then brought back to life on the grill); and the mountain with its cheeses and small game. Today in Como there are prominent places with interesting ideas or the recovery of history, unknown even to many inhabitants. Our selection follows this thread, more and more lively, which aims to make you spend a nice evening in Como.

Roots

Back home after long and important experiences abroad, Mirko Gatti has created a Nordic and minimal space, perfect for his vision of natural cuisine and the land based on bio, fermentation and, in part, on foraging. Interesting and fun experience, with lots of vegetable dishes.

Tira, mola and meseda

The name is illuminating. In dialect it means: pull, spring, mix. This place is worked with passion, serving almost all typical Lombard dishes and in large portions. Great cordiality and the pleasure for the novice to discover the cuisine of the territory.

Whisper

One of the first rooftop restaurants in the city: international style, intimate atmosphere, spectacular view. Chef Stefano Mattara is not afraid to dare between organic dishes, the revisiting of local tradition – see the perch that becomes filled with a bomb resting on Chinese mandarins and raw tomatoes – and a dessert made entirely of vegetables from the garden.

Kitchen

Certainly it is no longer the times when Paolo Lopriore painted his visions, but the restaurant in the large grounds of the Sheraton Hotel is a safe haven for a smooth dinner. Directed in a young Andrea Casali that juggles well on the two tastings, of sea and land.

The Tigli in Theoria

The location, rightly Michelin-starred, is splendid, with rooms and courtyard housed in a fifteenth-century building. The ideal to enjoy a great fish cuisine (but not only) of Mediterranean inspiration, which finds the maximum expression in the sea tasting. The chef is the expert Franco Caffara. Important wine cellar, perfect service.

Il Comacino

Pleasant surprise a few steps from the Duomo, with a few weeks of activity. And the magister bistrot and cocktail bar animated by chef Carmelo Sciarrabba and bartender Alessandro Lucchini. Dishes direct – Lombard and Mediterranean – and good mixology animate a pleasant and young environment.

The Market Place

It has changed location but does not teach it: at The Market Place – nomen omen – international cuisine is made, in a Nordic-style environment. Davide Maci, a globetrotter from Como, has technique and talent. There is no trivial dish and does not fear contamination: Scallops, daikon, lime and shallot chutney, spring onion, white butter sauce, caviar. An appetizer that explains everything.

Feel

The restaurant creates the right feeling, but it is Federico Beretta's kitchen and the wines (excellent) of his companion Elisa Forlanelli that strike at the heart: it always starts from tradition and from the territory to arrive at dishes like lavarello almost in carpione with its bottarga. Three tasting sessions.

Postcards from … Lake Como – Italian Cuisine

A journey that starts in the nineteenth century with Luigi Sacchi and Pompeo Pozzi and ends with the snapshots of Alfred Stieglitz, over 3000 images, a story of a lake that changes but remains fascinating and evocative.
Clear, fresh and sweet waters is an exhibition divided into four sections: a first room is dedicated to Villa Carlotta, of which photographs are exhibited documenting the villa from the mid-nineteenth century to the thirties of the twentieth century; the second section contains shots by Italian and foreign photographers who have traveled the lake and portrayed its beauty and includes works by Alfred Stieglitz, Giacomo Brogi, Giorgio Sommer and Alinari. The third section has an ethnographic theme and shows images of life, crafts and typical boats of the Lario. Finally, the exhibition closes with a room dedicated to the towns and landscapes of the central lake, where Villa Carlotta is located.

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