{"id":2377,"date":"2023-04-12T15:34:47","date_gmt":"2023-04-12T13:34:47","guid":{"rendered":"https:\/\/ristorante-saliceblu-bellagio.dev2.sharenow.it\/news\/"},"modified":"2026-03-31T12:14:51","modified_gmt":"2026-03-31T10:14:51","slug":"news","status":"publish","type":"page","link":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/news\/","title":{"rendered":"News"},"content":{"rendered":"\n

Events and news from the world of Salice Blu<\/h1>\n<\/div><\/div>
<\/span><\/a><\/div>

Truffle Hunting in Lake Como: a hidden luxury at Salice Blu<\/a><\/h2>

News & Events<\/a><\/span><\/p>

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\u2019t just offer world-class cuisine\u2014we invite you on a journey into the heart of the…<\/p>\n<\/div>read more…<\/a><\/div><\/article>

\"Best<\/span><\/a><\/div>

Best Italian cooking classes in Bellagio, Lake Como<\/a><\/h2>

News & Events<\/a><\/span><\/p>

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…<\/p>\n<\/div>read more…<\/a><\/div><\/article>

\"Cucina<\/span><\/a><\/div>

Gourmet Cuisine: Ristorante Salice Blu in Bellagio tells its story<\/a><\/h2>

News & Events<\/a><\/span><\/p>

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…<\/p>\n<\/div>read more…<\/a><\/div><\/article>

\"El<\/span><\/a><\/div>

El toc : discover the typical polenta of Bellagio<\/a><\/h2>

News & Events<\/a><\/span><\/p>

OUR SPECIALITIES Toc is the Bellagio dish par excellence and is over 150 years\u2019 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…<\/p>\n<\/div>read more…<\/a><\/div><\/article>

\"The<\/span><\/a><\/div>

The 50 years of history of Salice Blu Restaurant in Bellagio<\/a><\/h2>

News & Events<\/a><\/span><\/p>

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…<\/p>\n<\/div>read more…<\/a><\/div><\/article>

\"Seared<\/span><\/a><\/div>

Seared tuna in orange flour crust<\/a><\/h2>

Second courses<\/a><\/span><\/p>

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…<\/p>\n<\/div>read more…<\/a><\/div><\/article>

\"Lake<\/span><\/a><\/div>

Lake como tempura<\/a><\/h2>

Second courses<\/a><\/span><\/p>

Ingredients (serves 1) For the batter: 50 g of our for deep frying \u00b7 20 ml of sparkling water \u00b7 2 g of salt \u00b7 1 egg yolk Fish: 70 g of lavarello fillet \u00b7 50 g of perch fillet \u00b7 70 g of lucioperca (pike) fillet \u00b7 80 g of salmonated trout fillet \u00b7 40 g of agone (lake…<\/p>\n<\/div>read more…<\/a><\/div><\/article>

\"Stuffed<\/span><\/a><\/div>

Stuffed guinea-fowl breast en croute with alto adige speck ham and giardinetto salad<\/a><\/h2>

Second courses<\/a><\/span><\/p>

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\u2019s milk) 50 g of pitted taggiasca olives packed in…<\/p>\n<\/div>read more…<\/a><\/div><\/article>

\"Beef<\/span><\/a><\/div>

Beef fillet en croute with aromatic herbs from my garden and traditional balsamic vinegar sauce<\/a><\/h2>

Second courses<\/a><\/span><\/p>

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…<\/p>\n<\/div>read more…<\/a><\/div><\/article>

\"Tuna<\/span><\/a><\/div>

Tuna carpaccio with shrimp and mango sorbet<\/a><\/h2>

Appetizers<\/a><\/span><\/p>

Ingredients (serves 1) 150 g of Sicilian red shrimp 150 g of Mediterranean red tuna llet 1 sprig of currants 1\u20442 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…<\/p>\n<\/div>read more…<\/a><\/div><\/article>

\"Rack<\/span><\/a><\/div>

Rack of pr\u00e9 sal\u00e9 lamb in herb crust with mustard a lancienne and balsamic sauce<\/a><\/h2>

Second courses<\/a><\/span><\/p>

Ingredients (serves 1) For the lamb: Rack of pre\u0301 sale\u0301 lamb weighing 250 g 10 g of rustic mustard a\u0300 l\u2019ancienne 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…<\/p>\n<\/div>read more…<\/a><\/div><\/article>

\"Risotto<\/span><\/a><\/div>

Risotto with asparagus and saffron pistils<\/a><\/h2>

First courses<\/a><\/span><\/p>

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…<\/p>\n<\/div>read more…<\/a><\/div><\/article><\/div>

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