A visit to Bellagio isn't just about admiring its natural beauty or learning more on the town's history - it's also about giving your taste buds a treat, savouring the different flavours of its cuisine and relishing its aromas.
The lake with its fish, and the surrounding hills, mountains and land with their cheeses, salamis and meat-based specialities, offer tasty and genuine products that are a true gastronomic delight.
Why not try some bresaola (thinly sliced air-dried beef), "Missoltini" fish (sun-dried Coregon preserved in oil), pasta with White Lake Fish eggs, fish-filled ravioli, rice with fillets of Perch and, in the mountain areas, of course, game and Polenta "Uncia"(polenta with butter, cheese, garlic and sage).
Needless to say, it all has to be washed down with our local red or white wines!!
All these specialities and much more can be found in more than 22 restaurants all over Bellagio's territory.
Bellagio's restaurants span all levels from the traditional family-run ones to the refined gourmet ones. Each and every one is able to satisfy all palates, even the most demanding ones.

We invite you to try and test them!!

CARLO CRANCHI - PRESIDENTE ASS. PROVINCIALE CUOCHI DI COMO
Carlo Cranchi was born in Bellagio where he still lives. Like many of those who have an innate passion for their profession, he still works in spite of the fact that he is retired. Living in such a charming place as Bellagio, he has certainly never lacked inspiration!

Bellagio prides itself on the fact that since 1989, Carlo is President (as well as consultant) of the Province of Como's Association of Chefs as well Master Chef and Treasurer of the Italian Federation of Chefs.

Why not to try one of his traditional recipies...
Ingredients for 6 people:
600g of fillets of Perch
500 g of Carnaroli Rice
2 eggs
10g of flour
10g of sage
30 g of grated Parmesan cheese (for the rice)
90g of grated Parmesan cheese (for the cheese basket-base)
1 lemon
2dl of olive oil
200g of butter
Salt

Place a thin layer of the grated cheese on a plate in a circular shape. This will be the basket-base for the rice. Cook in the microwave oven (1000 W) for one minute. Boil the rice in salted water. While the rice cooks, dip the fillets of perch in the egg batter and then in the flour and fry them in olive oil, ¾ of the butter (150g) and half of the sage. When cooked, drain the rice and add the remaining grated parmesan cheese. Place the rice on the circular base/ bed of Parmesan cheese and lay the fillets of Perch on top of the rice. Cook the remaining butter with the sage and our over the rice with lemon juice.

Recipe created by Carlo Cranchi
President of the Province of Como's Association of Chefs.