Facebook Instagram Pinterest

Lake Como

A short stay at Lake Como was a perfect ending to our Italian skiing trip. It is indeed beautiful: deep blue water, rocky Alpine peaks and charming towns with narrow streets. It's almost beautiful enough to be boring! We probably would have been a little bored, had it not been for exciting culinary experiences.

La Fattoria in Gravedona was recommended by our host. The road was long and winding, but it was definitely worth it! It was a Saturday night and the place was filled with Italian families. The food was delicious and the service amazing - we felt like visiting good friends for dinner. The restaurant serves homemade regional food. It was the first time I tried sciatt - buckwheat fritters with local cheese. I then went for the heaviest dish on the planet, pizzoccheri: homemade buckwheat pasta with potatoes and lots of cheese. I never say no to a homemade tiramisu and this one was exceptionally good!

We spent the next day walking around picturesque streets of Varenna. We chose to go for lunch to a nearby village of Perledo. Another curvy mountain road was already a good sign - Crott del Meo turned out to be a great place! They don't have a menu, but the chef, Carlo, comes up to guests for a little chat and then serves whatever he sees fit. In our case it was a lovely selection of local cheese and charcuterie, followed by another hefty portion of pizzoccheri and delectable ravioli with ricotta. The tiramisu looked great, but we didn't have time to try it, as we had to catch our flight. We will be back!

Val di Sole

Val di Sole in March means mountains, skiing and snow, but also tons of sun, coffee with a view on apple fields and delicious Italian food. Apart from pizza and tiramisu, I enjoyed pizzoccheri (buckwheat flour pasta) with potatoes and cheese and canederli in brodo - Italian knödel served in aromatic broth. Local cuisin is anything but light and I think that despite all the calories burnt on piste, I sill ate more than I should.