Kitchen

THE FISH OF THE LAKE

The lake has always offered the main raw material of the cuisine of the Beccaccino Restaurant: lake fish with its aromas and consistency of ingredients. Whitefish from Lake Novate Mezzola and then perch, pike and agon are the species that Romeo catches all year round.

Fish expertly cooked in the courses of the menu, worked with the care and attention of the recipes of our ancestors.

More rarely there are fish such as tench, carp, savetta and char, which represent true seasonal delicacies.

Meat is also purchased to ensure local origin and a very short supply chain from producer to consumer. In particular, excellent Angus fillets and Lamb Carré of local origin.

And again, we buy eggs from a ground-based poultry farm where the hens are free to roam among the meadows and woods at the foot of Monte Legnone, a few kilometers from the restaurant.

Mushrooms, especially porcini, collected in the woods of the area, as well as chiodini and chanterelles. In the meadows surrounding the Upper Lake Como, spontaneous salads such as dandelion, wild asparagus and rapunzel are harvested and used by the kitchen for the preparation of some appetizers.

Assunta, the chef's mother, keeps the garden culture alive. With her green thumb she takes care of courgettes, aubergines, peppers, tomatoes, salads, courgette flowers and aromatic herbs. In addition to the classic herbs of Mediterranean cuisine, there are also lemon thyme, lemon grass and melissa.

From the orchard, in autumn we collect very sweet persimmons with which we make the jam for a famous Beccaccino dessert.

For many years now, the Beccaccino Restaurant adheres to the Eating Out Program by AIC.

Here, in fact, we are able to offer not only a wide selection of gluten-free dishes but also an entire menu dedicated to celiacs. Our bread, handmade ravioli, fried foods: everything is prepared with attention to contamination.