Events and news from the world of Salice Blu
Truffle Hunting in Lake Como: a hidden luxury at Salice Blu
High above the glistening waters of Lake Como, deep within the lush green hills of Bellagio, lies an experience that is as rare as it is unforgettable. At Ristorante Salice Blu, we don’t just offer world-class cuisine—we invite you on a journey into the heart of the…
Best Italian cooking classes in Bellagio, Lake Como
Are you dreaming of learning to cook authentic Italian food in one of the most beautiful places in the world? Join us at Ristorante Salice Blu for one of the best Italian cooking classes in Bellagio. Whether you’re a passionate foodie, a curious traveler, or…
Gourmet Cuisine: Ristorante Salice Blu in Bellagio tells its story
In the historic hamlet of Visgnola, just a short walk from Bellagio, Ristorante Salice Blu is a refined haven where cuisine becomes storytelling. Here, the dining experience reaches the heights of excellence, guided by a philosophy that places gourmet cooking at its…
El toc : discover the typical polenta of Bellagio
OUR SPECIALITIES Toc is the Bellagio dish par excellence and is over 150 years’ old. It used to be prepared only on Sundays and on bank holidays when families could finally gather and cook using the best that the land and human hands could offer. Over time it became a…
The 50 years of history of Salice Blu Restaurant in Bellagio
2023 is an important year for the Salice Blu Restaurant in Bellagio. On August 16, the Gandola family celebrates the first 50 years of history of its restaurant strongly linked to the territory of Lake Como. A presence in the Larian landscape that has its roots in the…
Seared tuna in orange flour crust
Ingredients (serves 1) 150 g of Mediterranean yellow n tuna llet 30 g of soy sauce 15 g of traditional balsamic vinegar 60 g of brioche bread 1 organic orange 20 ml of extra virgin olive oil For the fennel: 80 g of fennel 1 lemon 30gof our 10 fennel seeds wild fennel…
Lake como tempura
Ingredients (serves 1) For the batter: 50 g of our for deep frying · 20 ml of sparkling water · 2 g of salt · 1 egg yolk Fish: 70 g of lavarello fillet · 50 g of perch fillet · 70 g of lucioperca (pike) fillet · 80 g of salmonated trout fillet · 40 g of agone (lake…
Stuffed guinea-fowl breast en croute with alto adige speck ham and giardinetto salad
Ingredients (serves 1) 1 guinea-fowl breast with winglets weighing about 180-200 g 5 slices of Alto Adige IGT speck ham salt and freshly ground pepper For the stuffing: 100 g of or di latte mozzarella (made from cow’s milk) 50 g of pitted taggiasca olives packed in…
Beef fillet en croute with aromatic herbs from my garden and traditional balsamic vinegar sauce
Ingredients (serves 1) For the fillet: 220 g of beef llet 35 g of lard from Colonnata chopped mixed herbs (thyme, rosemary) 100 ml balsamic vinegar sauce salt and pepper For the herb coating: 20 g of mixed herbs (thyme, rosmary, santoreggia) 10 g of lard 15 g of…
Tuna carpaccio with shrimp and mango sorbet
Ingredients (serves 1) 150 g of Sicilian red shrimp 150 g of Mediterranean red tuna llet 1 sprig of currants 1⁄2 lime 50 g of mango ice-cream 2 g of edible purple chrysanthemum petals 1 stem of sage 20 g of fresh egg pasta dough pesto 15 ml of extra virgin olive oil…
Rack of pré salé lamb in herb crust with mustard a lancienne and balsamic sauce
Ingredients (serves 1) For the lamb: Rack of pré salé lamb weighing 250 g 10 g of rustic mustard à l’ancienne 80 ml of balsamic sauce salt and pepper For the aromatic bread: 200 g of bread 40 g of mixed aromatic herbs (thyme, santoreggia, nepitella, mint) 20 g of…
Risotto with asparagus and saffron pistils
Ingredients (serves 1) 70 g of Carnaroli rice 20 ml of white wine 50 g of green asparagus 1 scallion 250 ml of asparagus stock 30 g of grated Parmesan cheese 10 saffron pistils 30 g of butter 20 ml of extra virgin olive oil salt pepper Procedure Prepare the asparagus…
