|Photo: Belle Jackson – instagram @global_salsa|
“So,” says Gianni, taking my arm. “Do you like to eat?”
only one response, when the food and beverage director of an Italian
five-star hotel has you in their grip. “Si,” I reply. And again, con
inhales deeply, drawing himself up to his full height which, like me,
is an imposing 163 centimetres, and we sweep into the breakfast room of
the Grand Hotel Tremezzo.
Italy’s luxury goes up a notch when you’re on Lake Como, where I managed to fit in three decadent meals a day, capped by rizo, oro e zafferano (rosotto with gold and saffron).I even have the certificate that authenticates the dish (#100624), conceived in 1981 and considered the genesis of Italian haute cuisine.
certified by Italy’s first three-Michelin starred chef, Gualtiero
Marchesi, whose dishes are presented at the packed La Terrazza each
night by the hotel’s executive chef Osvaldo Presazzi.