
Dining out
Most of us visiting or living abroad will look for an ‘authentic’ experience within our chosen destinations, even though in a hyperinformation age, it may be difficult to disentangle what that might actually mean. Fortunately, at least in the area of food and cuisine, we can look to the reasons given by UNESCO for granting Italy an award in the category of ‘Intangible Cultural Heritage’. And once we have considered how Italy met UNESCO’s criteria for this award, we might in turn see where we can find this ‘authentic’ cuisine in Como.

Food as Culture – UNESCO’s Intangible Heritage Award
Italy gained this award back last December (2025) and it is well justified when considering how so many Italians devote energy to and interest in all aspects of food. They endlessly debate its selection, preparation and where to eat out – and of equal importance, where not. This concern with food amounts to a national obsession. There are two main subjects of conversation amongst work colleagues clustered around the coffee machine on Monday mornings. One is sport and the other is where and what they ate over the previous two days. The UNESCO Award is unique – no other country has had its cuisine recognised in this way – and that is because the award (and the Italian obsession) goes way beyond ‘food’ to include in UNESCO’s words ‘a dynamic cultural system, celebrating conviviality, biodiversity, sustainability, seasonality and the intergenerational transmission of culinary knowledge.’ Or in summary, ‘Italian cuisine represents one of the most authentic and profound aspects of national identity.’
Authenticity in Como

Salsicce
If we use UNESCO’s authenticity criteria, we will need to find restaurants that maintain high levels of hospitality, respect seasonal variations and biodiversity and reflect local traditions and regional recipes. It is all too easy to find acceptable but not exceptional places to eat in towns like Como where many customers are temporary visitors. So let’s discount all those undifferentiated restaurants offering what might be called standard Italian mediterranean fare. Typically these include the string of restaurants bordering the lake along Viale Geno. They may be acceptable but none of them are exceptional. To be authentic, our restaurants must offer dishes that reflect the reality of Como’s location at the foot of the Alps, at the tip of the lake and on the borders of the Pianura Padana.

Moltrasio – our area between lake, mountains and the Pianura Padana.
Authenticity requires loyalty and celebration of local culinary traditions. They cannot aim to meet the tastes of the majority since the majority know nothing of these local culinary favourites. Nor can their pricing exceed local expectations since these are restaurants dependent on a year round rather than a seasonal clientele. Above all they must meet the approval of the most severe set of critics any restaurant is likely to find, the local population. All of which goes to set a very high bar for achieving authenticity and for meeting those UNESCO criteria.
First Requirement: Conviviality

Isola Comacina viewed from the terrace of the Restaurant La Tirlindana in Sala Comacina
Let’s start by considering the actual process of eating – of gathering at the domestic dining table, in a work or school canteen or at a restaurant. These are moments to relax, to forget about any of the other stresses of the day and to enjoy being in the company of others. These are sacrosanct and restorative moments essential for physical and mental well being. The image of the British office worker hurriedly eating a sandwich at the work desk is the total antithesis. The Italian worker will spend an hour either in a nearby trattoria or the work canteen followed by a walk to a nearby bar to aid digestion and to take a coffee. There is enough scope for stress in daily life here so all the more need for further restorative care come the weekend. This is the chance, when time is not so tight, for families and friends to gather together to put aside concerns, issues, frustrations and conflicts as they gather around the dining table – ‘a tavola’. This conviviality is a recognition of the restorative value of sitting around the table together, where nothing should be allowed to detract from its pleasure. And then there is the occasional ‘mangiata’ to celebrate some major life event or festival with multiple courses enjoyed over a prolonged session, destined to register in communal memory for years, or possibly a lifetime.

The lakeside restaurant ‘Alle Darsene di Loppia’ in Bellagio
When eating out, the ‘authentic’ restaurant offers unqualified hospitality. It will make you feel at ease as if you were in your own home. The antithesis of this are those restaurants that insist on a narrow time slot for when you should arrive, and worse still, for when you should leave. Instead the ‘authentic’ restaurant grants you temporary ownership of your table and the space you occupy, for however long you wish – and for those big family events, this may be for a number of hours. Such hospitality is a part of good professional service given by those who understand the importance of time spent at the table. It is the magic dust that makes eating out in Italy more pleasurable than in many other countries, even when the quality of food on offer may be comparable. These are expectations and rituals written into the Italian way of life and go a good part of the way to explaining why the country was awarded the UNESCO recognition.
Essential Requirement: Quality

The covered market – mercato coperto – ikn Como
Conviviality and hospitality may often be taken for granted but the quality of food is not. The first rule of quality is in UNESCO’s terms ‘respect for natural rhythms’. This means eating what is in season. Italy is fortunate to be such a long country which helps prolong the season for many fruits and vegetables. Strawberries from the south in Basilicata come into season in March but will later be available from Trento in the north. The same difference extends the usually brief season for asparagus. Even though strawberries grown under glass or asparagus flown in by air can be bought throughout the rest of the year, many will choose not to do so because they fail to meet quality expectations. Once accustomed to table grapes from Puglia whose season runs for a couple months from August, there is little point in buying imports from Chile or the USA in Spring. Seasonal goods taste better, and each season has something specific to offer. For me, one compensation for the onset of winter is when the first oranges and mandarins reach the grocers. Fortunately there is no need to purchase inferior and expensive oranges imported over the summer because then there are other fruits on offer such as cherries and then peaches. If you do choose to buy out of season you will pay more for an inferior product, so why bother when there are always seasonal alternatives available when the price/quality ratio is at its most favourable. Italian cuisine is a true celebration of the four seasons and each season brings its own bounty.
Traditional requirement: Regional Diversity and Identity
Italian cuisine is not the cuisine of a single country but of the various regions. One has to go way back in history to understand why and where Italy’s regional borders were set and what geo-political aspects caused each region to develop its own character. But a significant aspect of this regional individuality is the local cuisine. The thin slices of veal in a tuna sauce known as vitello tonnato is served one way in Lombardy and entirely differently in neighbouring Piedmont. The ‘cucina povera’ dish of tripe is prepared in various ways depending in which region you are ordering it. The way these dishes are prepared has been determined by tradition, by knowledge passed down through generations. Within those traditions, there is always space for individual variations established within a particular restaurant or family and again passed down through time.

Tette delle monache – a dessert from Puglia
Each region has its own specialities – dishes for which they are renowned on a national basis, such as the cream filled ‘tette delle monarche’ (nuns’ tits) from Puglia. Other specialisms can be found just within particular towns or areas within regions such as leeks from the small Piedmontese town of Cervere where they celebrate an annual leek fair in November. The UNESCO award was made partly in recognition of this respect for local diversity and tradition, building on the knowledge of the peasant farmers of old and applying technological advances of relevance to local conditions.
The UNESCO award is a recognition of the ingrained importance of conviviality and hospitality, the respect paid to seasonal variations and for those culinary traditions maintained within differing towns and regions. The key to authenticity lies in how, when and what is eaten.
Authenticity in Como
From 2014 to 2024 one whole pavilion within the Mercato Coperto in Via Mentana was dedicated to local producers. A rich variety of goods was on sale reflecting the alpine pastures for cheese, the lake for fish, the farm land of Brianza for meat and vegetables. Nearby there is a stall selling pizzocheri and ravioli made with buckwheat pasta from the Valtallina. Outlets for these local producers still exist but are not so conveniently concentrated under one roof.

The Food – Polenta at Curt di Poo, Mendrisio
The main ingredient of subsistence cuisine (cucina povera) in and around Como is polenta. Polenta is found in the majority of the dishes on offer in the mountain restaurants even throughout the hot summer months. It is served alongside meat stews or mixed with cheese to form ‘polenta uncia’. Polenta will almost definitely be on offer from time to time in our ‘authentic’ selection below.

Pizzoccheri and polenta uncia – both made with buckwheat flour, butter and cheese. Rich mountain food available all year round!
Como’s culinary traditions are most notably influenced by its nearness to Brianza and Milan with whom it shares traditional favourites such as cassoeula. This is a pork dish traditionally served during the winter months starting in late November. Traditionally the country folk would have slaughtered the family pig in Autumn and then cured the best cuts. What remained – the ears, tail, snout, feet, skin – was used alongside cabbage to make cassoeula. Tradition also determined that one waits for the first frosts before preparing the cabbage. The drop in temperature makes the cabbage softer becoming almost creamy when cooked. Here again, many individual families and restaurants will have developed their own variations on the cassoeula theme. The meat and cabbage dish is then typically served with a portion of polenta making for a delicious but challenging meal to digest, hence the widespread habit of pausing at some stage to drink a shot of grappa.

Cassoeula with polenta requires a shot of grappa to aid its digestion
Como’s Authentic Restaurants
Slow Food is a movement originating in Turin that now operates on an international scale. It is committed to promoting authentic cuisine as stated in its manifesto of 1987. They state it works to ‘give the right value to food, practicing and spreading respect towards those who produce it in harmony with the environment and ecosystems, thanks to the knowledge preserved within local territories and traditions’. A restaurant’s inclusion in their Slow Food Guide is therefore a good indication of their authenticity. Outside of the city they include Il Crott dal Murnee in Albavilla, Il Grifo Lago di Como in Lenno, the Ristorante Mella in Bellagio and the Osteria del Valico in Erbonne. Within Como itself they include the Osteria del Gallo in Via Vitani.
Also within Como I would include the wine bar Pronobis on Via Lambertenghi not just for their commitment to quality and tradition but also for their impeccable hospitality. The restaurant ‘Tira, Mola e Meseda’ on the southern outskirts of the city delivers genuine Lombardy cuisine to a high quality.
Further Information
Osteria del Gallo, Via Vitani 16, Como. Tel: 031 386 8025
Pronobis, https://www.pronobisristoro.it/ Via Lambertenghi 19, Como. Tel: 031 261786
Tira, Mola e Meseda, https://www.tiramolameseda.it/ Via Gabriele Castellini 17, Como. Tel: 031 275 9735

Pastificio Braglia – long established source of genuine pizzocheri, tripe, ravioli and other local specialities











































Conclusion

The way we see Piazza Duomo and the attached Piazza Grimoldi today is mostly thanks to Federico Frigerio. The illustration below marks each of his changes and interventions.











Other crests exist above doorways on both sides of Via Balestra and above the entrance to Palazzo Odescalchi on Via Rodari but are so worn with age that it is impossible to make out their designs. These all date from the Renaissance period and adorn doorways decorated in contrasting bands of Varenna and Musso marble, as was quite commonly used on many of Como’s Renaissance palazzi. The more recent crest above the doorway of the bar at the theatre end of Via Porta shows an anchor and the staff of Mercury – a caduceus- leading to the idea that the householder was a merchant involved in shipping on the lake.




All of this mostly good fortune came to an end the moment Raymond could not resist seeing what Melusine did every Saturday. Spying on her through a keyhole, he saw her lower body transformed into a serpent. Later he could not help berate her by calling her ‘Serpent’. At this point Melusine developed wings and flew away.
Another interesting fable mixing mythology with early historical accounts and also including mentions of the Crusades was the 14th century account of Richard Coer de Lyon, a magical telling of the life of this Plantagenet King of Western France and England. In this version, King Richard’s father, Henry II, does not marry Eleanor of Acquitaine but someone called Cassodorien, the daughter of the King of Antioch. They have three children, namely Richard (the later King), John (responsible for Magna Carta) and a daughter named Topyas. History records Richard’s exploits and also those of bad King John but Topyas is never mentioned because she was whisked away by her mother who sprouted wings and took to flight when she was forced one day to sit through an entire Mass. 






































































