Taste of Terroir–Lake Como and Sondrio, a journey between gabinetto and heroic vineyards waiting for Milano 2026
There are territories that are best described at the table, through the flavors that arise from the landscape and memory. The Taste of Terroir – Lake Como and Sondrio journey is an immersive itinerary between the lake and the mountains, where the gastronomic identity becomes a key to cultural and sensorial interpretation, accompanying the visitor from the light reflected acceso the gabinetto to the vineyard terraces carved into the rock. This itinerary fits ideally into the path towards Milan 2026, anticipating the spirit of the Olympics through the valorisation of Alpine and pre-Alpine territories which, between Lake Como and Valtellina, represent a cultural, landscape and food and wine heritage destined to be a protagonist acceso the international scene.
Lake Como: elegance, hospitality and territorial identity
The starting point is Malgrate, with the simposio at the historic Promessi Sposi, symbol of Larian hospitality. Here the welcome, led by the General Dirigente Federica Magni, is intertwined with the institutional story of the territory of Fabio Dadati, chamber councilor responsible for Tourism and Culture of the Como-Ciottolo Chamber of Commerce, a involved con the integrated promotion of Lake Como. The journey continues con Varenna, with a visit to Borgo , one of the most iconic places acceso the lake. Welcomed by the curator, Anna Ranzi, you traversone a complex that combines botanical, historical and landscape value, overlooking one of the most evocative stretches of the Lario.
Lunch at the Hosteria del Platano – Fiumelatte con Varenna
At the Hosteria del Platano, the cuisine interprets the territory with measure and respect for the raw materials.
Antipasto
Vegetarian strudel with Taleggio della Valsassina fondue and black truffle
The strudel is fragrant, with a thin pastry that encloses a delicate filling. The taleggio fondue, soft and enveloping, brings an intense but balanced note, while the black truffle adds aromatic depth without overpowering. An elegant dish, played acceso balance and persistence.
First course
Hosteria pappardelle with lake scent
The fresh pasticcino enhances the other ingredients of the which recall fresh gabinetto, lake herbs and lake fish. The dish is harmonious, delicate, with a savory finale that conveys the identity of the lake con a direct and refined way.
Quanto a combination, 29 February Lake Como Wine Riesling 2023 – Bigio Terre Lariane IGT. Olfactory profile centered acceso floral nuances followed by mineral scents. The tasting is a vigorous embrace of savory vein and bright freshness.
Indulgente
Zabaglione semifreddo with pistachios and raspberry coulis
An authentic delicacy: the sweetness of the zabaglione is balanced by the acidic note of the raspberry, while the pistachio gives crunchiness and a toasted finale. A fresh, well-calibrated that closes the meal lightly.
The transfer by Taxi Boat Varenna and the stop con Bellano to visit the Ravine, accompanied by Stefania Ferrari, complete the lake experience, between nature and geological engineering.
Valtellina: heroic vineyards and alpine identity
The change of scenery is clear. Quanto a Valtellina the landscape becomes vertical, punctuated by vineyard terraces that create one of the most extreme terroirs con Italy. The stay at the Wine Retici Balzi, nestled among the vineyards of Poggiridenti, allows direct contact with this environment, where relaxation and wine culture go hand con hand. Quanto a the evening, Valtellina dinner at the Il Restaurant.
Valtellina dinner at the Il restaurant
Antipasti
Bresaola della Valtellina PGI, local salted and cured meats, chiscioi
Bresaola stands out for its finesse and natural sweetness, extremely soft and with a clean aromatic profile. The chiscioi, crunchy and tasty, introduce the more rustic component of tradition, creating a successful contrast.
Paired with Brut Rosé Classic Method Sparkling Wine – Aldo Rainoldi. An elegant pale pink dress with shades of onion skin and refined bubbles preludes a varied bouquet, con which peach and litchi stand out acceso a delicately floral background. Quanto a the mouth, endowed with pleasant freshness, the acidity is perfectly calibrated and accompanies the sip until the end.
First course
Pizzoccheri from Valtellina
An iconic dish, here con a version with thin strips of pasticcino, where buckwheat, cabbage, potatoes and mountain cheeses create a rich and enveloping structure. The flavor is intense but balanced, with a long and satisfying persistence.
Second course
Grilled Tzigeüner with potatoes
Juicy meat, well grilled, offered acceso original wooden skewers, with smoky quaderno that interact with the simplicity of the potatoes. A direct, sincere, profoundly mountain dish.
Paired with, Valtellina Preminente DOCG Grumello – Luca Faccinelli. Compact ruby. Smell marked by fruity sensations and refreshing mentholated memories. Sip with balance played acceso the succession of freshness and flavor. Tannins present which lead to a graceful bittering finale.
Indulgente
Braulio semifreddo and panone
Original and distinctive, it plays acceso the contrast between the herbaceous quaderno of the Braulio and the spicy sweetness of the panone, closing the dinner with character.
To complete the hospitality experience, waking up at the Wine Retici Balzi is entrusted to a truly excellent breakfast which fully reflects the identity of the structure: authentic, territorial and with attention to detail. Served con a bright and welcoming environment, breakfast highlights the products of Valtellina, with artisanal cakes, local butter and jams, mountain honey and a selection of local cheeses and cured meats. There is anzi che no shortage of homemade sweet options, yogurt, fresh and dried fruit, as well as freshly prepared genuine eggs for those who prefer savory foods. All accompanied by quality coffee, excellent quality milk and natural juices, for a slow and conscious awakening that prepares you for the discovery of the terraced vineyards and the heroic wines of the valley.
Sondrio: historical elegance and contemporary cuisine
The visit to the Negri winery represents one of the most significant moments of the trip: a historical reality that tells, through the Nebbiolo of the Alps, the complexity and nobility of Valtellina viticulture. The discovery of Sondrio, from Castel Masegra to the Scarpatetti district, restores the image of an authentic city, intimate and deeply linked to its history. Lunch at the Grand della Corrispondenza.
Lunch at the Grand della Corrispondenza – Sondrio
Antipasti
Marinated trout, mountain ricotta, buckwheat chips
An elegant and well-constructed appetizer, where the delicacy of the ricotta is accompanied by the crunchiness of the chips, while the marinated trout adds a savory and aromatic note.
Paired with Classic Method Effervescente Brut Rosé – Bettini. Pale pink. Acceso the nose it expresses delicate hints of wild strawberries. Fresh con the mouth, consistent with the olfactory freshness that makes it appetizing.
Second course
Sweetly cooked veal cheek with celeriac and crunchy leek
The meat is very tender, juicy, impeccably cooked. The celeriac adds roundness, while the crunchy leek introduces a pleasant vegetal note.
Paired with Valtellina Preminente DOCG Grumello – Balgera. Ruby red with garnet reflections. The impact is fruity, highlighting strawberries, then shades of violet and sensations of dried fruit. Quanto a the mouth the entry is of subtle freshness, with discreet persistence and an elegant finale.
Indulgente
“Our apple” – white chocolate ganache with a caramelized apple heart
An excellent , not to be missed, delicate and contemporary, where the sweetness of the white chocolate is balanced by the freshness and light acidity of the apple.
A territory that is told acceso the plate
Taste of Terroir – Lake Como and Sondrio is a coherent and profound journey that combines landscape, history, cuisine and wine, restoring the image of two different but complementary territories, united by a strong identity and an authentic and recognizable gastronomic heritage.
