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Luxembourg / Ristorante Como: nomen omen for the event of the Italian Chamber of Commerce

September 29, 2018

 

Esch-sur Alzette, Luxembourg. Court of Renato Favaro, for almost 30 years head of the restaurant named after his last name, half of which spent under a good star... the one of the Michelin guide.

 

Mid-September, the change, with the removal of the name from the restaurant and the attribution of a more geographical connotation: Como.

 

The change is a return to the origins, to the childhood, to the light noise of the waves of the lake on whose surface, mountains reflect their peaceful beauty. 

 

The location became the setting for the dinner organised at the end of September by the Italian Chamber of Commerce in the context of the True Italian Taste, the initiative that promotes and defend the hard work of the artisans-soldiers of the Italian taste against counterfeit and Italian sounding products. 

 

As the theme was Como and the nearby Valtellina region, the dinner could not have had a better starter than a plate of freshly cut Bresaola Del Curto (Presidium Slow Food), simply dressed with a round of PGI Vanini olive oil and a pinch of rosemary.

The simplicity of the plating is a mandatory consequence of the excellence of the product: beef silverside, irregular and elongated shape, bright red colour, compact texture, intense meaty and smoky aroma. The perfection of the craftsmanship of the artisans of the Italian taste.

The other protagonist of the night was a dish whose origins date back to the Middle Age: Pizzoccheri della Valtellina, a short tagliatelle-kind-of pasta of about 8 cm, mostly made out of buckwheat flour.

 

The pasta was served in its most classical pairing with dices of potatoes and chard, enriched by a veil of melted Bitto cheese and generously grated Parmiggiano Reggiano. An incredible number of excellencies for a dish of the popular mountain tradition.   


Such dinners, at the discovery of the finest of the Italian regions, are not only the opportunity to unveil the taste of these products to non-Italian palates. They are a storytelling opportunity, a way to share the Italian culture trough its dishes, to tell the story of its territories and provide the deserved stage to homage the hard work of its craftsmen.

 

 

 

 

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