La gastronomia

Today's Italian and French cuisine recall flavors of the past and mix them with modern textures, colors, and tastes. I love nouvelle cuisine, a mouvement that renewed French tables. But many of the dishes you can have today, have been prepared in a similar way for centuries! In these two countries I know well, every dish tells a different story, cuisine is regional. People used the ingredients that were available in their region to prepare everyday dishes. Hence, Provence cuisine uses Mediterranean ingredients: zucchini, aubergines, tomatoes (originally from the Americas), onions, garlic, olive oil. In the South west of France, goose fat is used abondantly, and garlic is what seasons every dish - garlic from Lautrec, near Toulouse, is very famous.
In Italy, cheeses speak of the mountains. Rice (and all the risotti) on the other hand, tells a story from the plains, as does pork. Here in the Como region, thre are three different cuisines: the lake cuisine with fresh water fish from the lakes is salted and dried in the sun, smoked, or simply fried; the valley cuisine based on polenta; and the cuisine of the Brianza plains with its meat dishes. What about being treated dinner in this somptuous table dressed for you at the Villa Carlotta in Tremezzo? What would we be served?

Whether in Italy or in France, next time you come do not expect to find your favorite risotto in the menu of a local restaurant if you are in the mountains! Think local!