A guide to Como Lake food and wine

A guide to Como Lake food and wine

Quel ramo del Lago di Como che volge a mezzogiorno tra due catene non interrotte di monti…

Those are the Italian’s words which start “The Betrothed”, and the description of the Como Lake is the perfect incipit for the historical novel which changed the Italian language forever.
Como lake with his beautiful landscapes in the foothills of the Pre-alps shows his beauty embraced by the ascending high ground, contained and enhanced by the dry-stone wall terraces.
Those terraces, made to magnify the vine production in what is called “The Heroic Viticulture” became now days a real landscape artwork.

You can find the proof of the perfect bond between lake and mountains also in the wonderful dishes made by the many restaurants circling the lake. Lake’s fishes are the star of the incredible cuisine of Como Lake: for example the perch is usually served as risotto, paired with the Terre Lariane IGT, a local either red or white wine, produced in the hills around Montevecchia e Domaso, the two best production places in Como Lake.

On the other hand you can enjoy some fried lake fish marinated with the only local wine, the white Verdese, or with some interna-tional wine still produced in Lake Como like the Chardonnay, the Pinot Blanc, the Riesling, the Sauvignon etc… which are also easi-ly paired with the typical cold cuts and the local cheese (Semuda, goat’s Zola, Zincarlin, liver mortadella)
A special mention for the red wines Barbera e Marzemino, sug-gested especially with mushroom or cheese polenta, the Croatina perfect with all the main courses, cold cuts and cheese, for fish and meet the best suggestion is the Merlot, which can also en-hance all the meal.

We complete these food and wine pills with the traditional desserts cutizza e miascia. The first should be paired with some sweet white wine like the Moscato dell’Oltrepò, the second perfect with some sweet or fortified red wine.


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