If you visited Palermo you surely know the Spleen Sandwich ( in Italian it si called Pani ca’ Meusa). Maybe what you are not aware of is that this recipe was introduced by Jewish people who lived there during the year 1000 as many of them worked like butchers. They did not waste anything of the cow meat, so they also use to sell the organs and offal.
There’s a new guide in town, guys, and it’s mine: well, it’s not the first, but I’m quite sure that you will appreciate The Lake Como Cooking Journalist’s GUIDE.
What’s that and why did I decide to publish it? Ok, Now I’m going to explain all the reasons. I’ve decided to publish it because I met a lot of people from all over the world and they always told me that it’s actually hard to find a smart but complete guide dedicated to Lake Como, also because, most of the time, they are not written by locals, that mean by someone who actually know the entire lake – that is me -.
Second this guide is digital, so you can watch it on your smartphone or on your tablet; you can also publish it – if you are a paper lover – before you leave for Lake Como, but remember to see it before online,because there are numbers of links.
Then I decided to create a complete guide but you won’t find all the places, but just
The PLACES THAT YOU MUST KNOW AND VISIT
On Lake Como Cooking Journalist’s GUIDE you will find tips about how to get to Lake Como from all the airports by car or by train; how to travel on Lake Como, how it’s preferable to visit also if you don’t want to stay in the “Touristic” district, but you want to discover lovely, nices, interesting and not famous places. This is a real insider guide. But it was written by a journalist. It’s trustable.
And now, I wait for your comments (TLCCJ)
Here on Lake Como there are luxury hotels which are considered historical icons; Grand Hotel Tremezzo is one of these.
Every year, the first saturday of the month of july, the GHT celebrates its anniversary: last night it was the 108th. And every year the magic of the hotel, which opens its doors to all those who wish to celebrate it, is renewed.
A celebration that has its liturgy which always begins with the “aperitivo time” on the beach of the hotel. Then, after one hour, the hosts start to visit the hotel with its wonderful treasures: the spa, the restaurants, the garden, the music room, the shop.
Rivers of Pommery Champagne flow in the cristal glasses, but also Italian Spritz and Vodka. The celebration always finishes at about midnight with the spectacular fireworks on the lake and opera music that accompanies the show.
All the people are welcome. This is the magic of Grand Hotel Tremezzo whose birthday has been renamed by locals Natale Comasco (TLCCJ)
Here on Lake Como there are unspoiled locations that maybe you don’t even know; one of these magical places is Agriturismo Castello di Vezio. Here, there is a lovely but strong woman who believed in her dreams and she worked very hard to realize them. And she did it. Pupa is the owner of Agriturismo Castello di Vezio and she is, now a friend with I manage cooking experiences with for foreigners who want to live a different food experience on Lake Como.
But we both work hard. We are always very busy, so for once I wanted to cook just for us and take our time .
For this reason I prepared two of my favourites recipes:
spaghetti with basil pesto, citrus fruits and shrimps and Sicilian orange salad with swordfish
If you want to enjoy the pleasure of food with us, you can do it living the real cooking journalist experience at Agriturismo Castello di Vezio.
It’s been a long time I haven’t written a blog; yes, I’m a journalist, or better, I’m The Lake Como Cooking Journalist and for my job, I always write.
But writing articles – VM-MAG – it’s not like writing a blog or stories. However this is the place where I’m supposed to write stories, so I will do it. And the first is about how I got here. I mean, not to a physical place, but to this digital location, or as I like to call it, this BLOG EXPERIENCE food location.
Well I’ve been loving food for all my life. When I was a child my mom use to prepare the genoa pesto using an old mixer with a light blu gummy top. Nowadays the scene in my kitchen is the same, but instead of me there is my daughter and at the end, she usually take a spoon and she finishes the rest of the pesto sauce in the big glass. YUMMY
If I were asked to tell you my favourite meal, it would be very very difficult to give an answer:
I like salty food, but I can’t live without black chocolate;
I adore raw seafood, but also the perfect fish soup prepared by my father;
carbs are considered evil from many people, but if I don’t eat pizza once a week, I completely go crazy;
So the answer is that I probably love food because food make me feel comfortable and because recipes connect me with my past, with my family, with my friends, with Italy and Lake Como where I live.
Food is feeding and feeding is love