The Kitchen
To whet your appetite, your Chef proposes a cut of meats from our own, without forgetting the famous Bresaola della Valtellina (beef fillet salted, spiced and dried in) served with olive oil and lemon, to continue in a roundup of appetizers; and here the imagination strays: pickled vegetables, stuffed, mint, etc; saltwater fish salad, au gratin, marinated; to switch specialties lacuali: bleak soused, pates del Lario, eel petronilla, and what about the extraordinary missoltini (shad that are salted, sun-dried, and then placed in barrels with thyme and laurel) to relive on wire rack with oil and vinegar. Appetizing and imaginative pasta dishes are all homemade tagliatelle with porcini mushrooms, meat ravioli or truffle, potato dumplings or pumpkin, napkins pesto, baked stuffed pasta, pizzoccheri (thick tagliatelle pasta squares) served with melted butter and informaggiati with Bitto, and what about a risotto with perch fillets to Lariana. Very rich parade of fish in our lake here is the whitefish, the shad, bleak and going up in the valleys are the salmon trout. Let the sea with grilled pepper mussels and clams, and fries. Superb are the meat: the game, to the braised stews, succulent Florentine Scottona served on a flaming brazier. Gloria porcini mushrooms, polenta uncia and our cheeses Alpe. Speaking of sweet, this is my passion.
Hotel Ristorante G.L.A.V.J.C. 
