The taste of going all'osteria has lost, when already were distant echoes of the tragic war.

Even in the early eighties were some smoky lair of the old inn, now affezzionati few of the glass sprayed half morning, "cichetto" after lunch and mescite abondanti and repeated "red" intense degrees and "boccato", consume when there was the kill time of twilight.

Then pero 'progress snowball with all "millanta" diavolerie have swept the whole.

It has lost the taste to go into inn because it was not found more flavor dell'osteria true.

It was so 'that even the inns are inexorably vanished like snow in the sun. Many have become bars, others are adapted to trattoria. Some have luck, thanks to a name that brought and that was entered in the folk tradition.

Others have been violently disrupted and their walnut tables, chairs impagliate, beautiful "tzainere", especially the massive wooden benches are finished in the trade in antiques.

In tavern not confezionavano dishes for lunch and dinner. Some host along with the eye and had understood the antiphon, s'ingeniava to propose some succulent snack. They were cut salami, bacon, lard, cup to accompany solemn drunk wine. The cheese grain was at home in all the inns which were complying.

The history of lariana kitchen, which can also join brianzola, begins even from the time when the Roman legions arrived. The legionnaires conducted no less than by Julius Caesar, for example, learned to know the butter zangola.
Then the Lombard is adapted to the kitchen that already used the butter.

But to disclose refinements of foods that were rich on the canteens of powerful families lariane, was the Como Maestro Martino that in mid-1400 went to East, where he was "coquo of Reverend Monsignor Carmorlengo Patriarch et de Aquileia" then in Rome where he reached the peak of its fame with its Treaty "Libro de arte coquinaria." It had to be really rich cuisine Como of those times if Martino could tell, about the roast: "Swan, ocha, anetra, grua, ocha salvatica [...] full de garlic, onion de bone and other things".

Many plaghe Lombardy and the Veneto, Piedmont is also glory of being the depositarie of risotto. But Maestro Martino told that in 1400 in Como and Brianza, was already a famous rice and milk with this recipe:
"Lava rice with hot water so well that it is white and put in sciuccare over a tagliero, and the dry will boil with lacte goat will give better sustantia cocendolo in it than in water. Et the metterai still salt, but temperatamente : That is not too salty. Et flights if it is bono not miss the sugar, but mettigliene habundantissimamente. "

The story also will report the appearance of saffron on the tables and brinzole Como, like that of Polenta cooked and served in many ways.

The history of the first Crotto strain, now with the Relais & Restaurant The strain, was born here several 'a century of traditions, hire tries to enjoy quie tastes so typical and sometimes even revisited, but with an eye of the needs customers modern.

We wait for the tasting of our menus and the breathtaking view on Lake Como.