COMO! ti amiamo in profondita! We cannot love you any less than we do now! We are on a road trip across Europe as part of Neal’s birthday celebrations. The aim was to be in Como before his birthday and here we are – Como is as gorgeous as they say. The weather is perfect, we are staying in the best hotel yet – hotel Villa Flori situated right on Lake Como, Fantastico! Majority of the day was spent with birthday boy smoking Cuban cigars (him) and drinking his vintage Dom Perignon 2002 bottle (me), reflecting and being thankful for the blessings thus far. Remember in all things, we MUST give thanks.
Birthday dinner was at Feel Como. Chef Federico welcomed us with a one of a kind amuse-bouche. First was a soup dish served in the most interesting crockery. The bowl was a see through glass bowl in an odd shape, it looked like it was an ice carving! The second dishes were a pastry with cheese and a grain salad. The crockery for these was even more intriguing. The bowl covers had glass carvings on each – a sheep and the other a boat. Each carving depicting the kind of taster menus, so the sheep referencing food from the territory while the boat inferred food from the Lake. Details! Details! It is always in the D E T A I L S!
We chose the territory taster menu which was 7 courses paired with wine and my goodness! Chef Federico knocked it out of the park, it was a flipping home run! First off, the bread. This has got to be the best bread in the business, world, entire universe!!! Bread baked with spinach and cereal! Yeah, let me say that again, this is bread baked with SPINACH & CEREAL which is steamed just before it is served with.. … wait for it, bread sticks with CARROT! To emphasise how good this bread was, Neal and I had probably 3 – 4 baskets between us because it was just that good. I am torn between not wanting to bore you by making this a long post and yet, to not talk about this menu in detail would be a dis-service to the brilliance of Chef Federico and his team.
How can I not show appreciation for the cow tongue which was cooked for 24 hours served with dandelion roots, peas, bean sauce and ICE CREAM! when I tell you that this dish tasted like nothing I have never had before, I tell no lies! The dish was paired with erba voglio bianco which is ‘the most red of white wines’ due to the intensity of flavours – amen! is all I am saying! The rooster and barley dish? the roaster was literally a cock’s comb which had Neal shocked! As for me? not so much, as a Filipino Nigerian, all parts of an animal can be eaten, no judgement! The barley was served in a fermented chicken broth paired with what has got to be my favorite wine – lenz blanco. This wine is a blend of chardonnay and Riesling, paired with this dish? Whoop! whoop!
Can I talk about the snail and gin risotto? you read right – snail and gin risotto with juniper and herbs, paired with La baisa Chiaretto wine, which is a combination of grapes used to produce Merlot. The goat ravioli with goat milk accompanied with a glass of Le Paine Maggorino. Or the slow cooked rabbit with cured ham in artichoke sauce and rosemary paired with La basia Valtenessi red wine? the game (pigeon) with spinach, spinach sauce, elder flower gel and nuts accompanied with la buse red? Phew! see what I mean? twas a banquet! Each dish was expertly prepared using unique ingredients and paired with the best wines! shout out Elisa, the baddest female Sommelier!
In anticipation of dessert, we were served ice cream made from parsley as a palette cleanser and it popped! just like rice crispies and this was the palate cleanser! The dessert though? chocolate cherry served with truffles – heaven! That was paired with condolcezza wine – the golden colour, intense fruity aroma and sweetness was just right with the intensity of the cherry! DELIZIOSA! But, Chef Federico was not done with us just yet, to end this glorious feast, and as a parting gift (Italian hospitality in full effect), he gave us a selection of truffles. I mean, what a guy!
Feel Como, we did not expect you! We are so glad you occupy this space.
Saluti
Ndidi & Neal
I love your way of describing the dishes, and your pictures are gorgeous!
Thank you!