"I have always had a strong passion for cooking which prompted me first to learn simple Sunday recipes with the family and then to attend the Bellagio Cooking School. A glass of wine and a good dessert should never be missing from my table. I try to do a responsible shopping, buying eggs and vegetables at the local market; the lake fish I use is instead caught by my friends, while the mushrooms are collected by me during the autumn and then stored for the following seasons. At home I have two small gardens where I like to welcome guests during the summer for a lunch or dinner in the open air."
- Grilled polenta and missoltini
- Risotto with perch fillets
- Whitefish fillet with butter, sage and chopped hazelnuts
Our hosts are regularly updated on the latest hygiene and social distancing protocols, for everyone’s safety and peace of mind.
Our team of Culinary Guides are there every step of the way to provide personal assistance and tailor your unforgettable experience.
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