Missultin Slow Lake Cuisine
In the wonderful landscape of Vira Gambarogno,
on the banks of Lago Maggiore,Missultin Slow Lake Cuisine is born:
the new adventure of Chef Alessandro Fumagalli.
New Year's Eve Dinner
Welcome aperitif with salted stuff and champagne
Duck's foie gras, orange, panettone
Raw seabass from the Breton coasts, turnip tops, fermented lemon
Risotto Carnaroli Classico "M5", slipper lobster, parsley, black garlic
Salmon, cauliflower, seaurchin
Guinea fowl "Az. Agr. Guerra" in winter mode
100% cocoa and exotic fruit
Chf 160.-
Brunch on 1 January
We welcome the New Year with rich buffet of dishes created by our Chef
Chf 90.-
Our menù for Easter day 🐥
Lake taco, burrata, firstfruits of the garden
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Asparagus open raviolo, lobster, potatoes, wild garlic, morels
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Kid "Ronco del Nito" spring variation
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Strawberry, rhubard, meringues
Chf 100.-
Menù is available for lunch and dinner.
Reservation whitin 03.04.2023.
Make black garlic the star of your dishes and enhance your recipes with a unique ingredient.
Our cuisine
Chef Alessandro Fumagalli's cuisine celebrates the revival of his culture trough the discovery of essentials and raw flavours: the ones that both, local people and tourists love.
The "Missoltini" (or Missultin) are the emblematic charachters of the lake cuisine: these are made with "Agoni", an indigenous fish from the lakes of Lombardy and Ticino.
Once caught and cleaned they are marinated and slowly dried under the summer's sun, then grilled and strictly served with polenta.
The name "Missoltini" comes from "Missolta", an ancient wooden container in which the fish were stored after drying to preserve their flavourings.
This procedure can appear easy and elementary but, like all the traditions, requires patience, respect of raw ingredients, close to the complete knowledge of the technique.
From the lake to the kitchen: the chef turns the memories and ingredients of his childhood into a new style of cooking to share with the world.