What is considered typical cookery of Lake Como? What ingredients set it apart? Is it possible to add a dash of innovation while staying true to tradition?
The book “The Lake Como cookbook” serves up 27 different recipes from starters to first course dishes, from main courses to single course meals and desserts too!
Chef Davide Lacchini, along with Pastry Chef Paolo Verga, explain step-by-step how to bring the flavours that characterize our well-loved local cookery right to our tables.
This book, a real guide to the cookery of Lario, is truly a gem with an introduction by Emilio Magni which skilfully traces the history of the gastronomic culture of our territory and its main ingredients.