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masigott great goodness: the triumph of the pastry Sartori

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disem Now, O people, you know it makes nagott,

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There is no doubt that the best words to pay homage to the typical sweet Erbes are those dedicated by the same Sartori in a poem to masigott , and it is thanks to him and the sweet old-fashioned recipe that comes to us until be recognized typical product.

"cake made specially for the pagan celebration of the end of harvest and celebrated the third Sunday in October has become a key player all year and even a treat for the palate Germans" is how Roberta Sartori, one of the owners of the bakery Sartori of Grass, speaks of the sweet warm welcome.
"The preparation is great attention to the quality the taste and characteristics of high digestibility " continues Sartori.

concept is that of deep flavor and research towards it, so that the Sartori family is committed to promoting the research of taste from elementary school through a rehabilitation flavor as we are always more likely to swallow rather than taste.

The name comes from masigott local dialect where they were clumsy and badly-dressed people and it is said that poor and little cakes were prepared for these groups, the " masigott " a minority in a polenta instead attributes it to smear the doors.

The origins of this cake is not only rooted in legend, but are also the basis, as mentioned in the story: in the sixteenth century. Carlo Borromeo transformed the traditional feast at the end of agricultural crop in which they were preparing a large quantity of food in religious festival. In conjunction with this festival took place the celebration of Sant 'Eufemia which gave its name to the square where there were the party.

In 700, St. Euphemia became the name of a dish whose main ingredient was corn meal. It is believed that from this dish to have originated the masigott, still the typical dessert of the feast of St. Euphemia, which is celebrated on Saturday and Sunday of the third week of October with the traditional festival of masigott.

unleavened masigott since the first taste reveals his soft , nature had by all of its ingredients namely: egg, sugar, butter, flour, Frain, raisins, pine nuts, orange peel, potato starch, corn flour and vanilla; an 'old recipe for a sweet town.

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Route 2," along the hills and plains from Como to Comasca Binago "

The second route goes along the Como area is called " Comasca hills and plains" and in this way, from Como to Binago , there are riches craft.

From Como, the city has always been popular with tourists can taste his sweet remains the typical . Continuing on the road in the town of peep Montano Lucino : berries, honey and jams.

is a short step to arrive then Villa Guardia where you can appreciate the cow's cheese .

The Matoch , instead is another dessert that the kitchen Lariana gives us and you can buy Olgiate Comasco .

The route continues on to Binago, does not make us miss Castelnuovo Bozzente the white potatoes and yellow while the destination is a large selection of cheeses and dairy products: low-fat cheese, semi-fat, fat, square, Casoretto, Robiola, Zincarlin, butter, and then white potatoes.

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Semuda: cheese from exposure

"The hole is never the strace if you do not feel de vaca" , this proverb clearly express Como abitutdine the inhabitants of Como to close the meal with the cheese.
Set in "muschirola" was kept in the cellar and tasted a fine meal in its many variations.
Treasury valleys Lariane Comaschi cheese, are still wide tradition. Traditional
is Semuda , also called Furmagella with its white body that is aged from forty days to six to eight months. Queen of Dongo, Gravesend and Domaso , cheese from 25-35 cm in diameter is so well known that for him are real organized exhibitions and competitions.

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Zincarlin: Treasure of the valleys Lariane

Among the cheeses of the valley are the Lariana Zincarlin , delicate aroma and flavor tasty variants fresh or aged. Produced in the territory of the High Lake and Val d'Intelvi, the raw milk cheese flavored with black pepper and seasoned salt for two to three months in a cool and moist in pots or fir boards and ; own seasoning to give it the spicy flavor and its typical yellowish-white.

to recover even more the spirit of the original boasts a Zincarlin slow food in the valley of Muggio.

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Amaro del Ghisallo: the bitter

The bitterness of the Ghisallo , long a typical product canzese , owes its name to a mountain pass road that connects the Vallassina with the top of the Larian Triangle. Just a few meters from the pass is a small shrine, the Santuario della Madonna del Ghisallo , a well-known in particular for cycling fans after it was proclaimed by Pope Pius XII in 1946 as Patron Saint of Cyclists .

And it is just around the cycling world that does this liquor. The year was 1948, when the great cyclist Fausto Coppi , called the Heron, or champion, climbed with elegance Ghisallo during the Giro di Lombardia smashing the record of the climb while the world champion then limped in office and surrendered. The heron seemed to fly.
E 'in this atmosphere of general euphoria of winning given that the Liquorificio Scannagatta, producer of Vespetrò, decided to put into production a liquor herbal Larian Triangle, dedicating it to the rider .
However, even if his reputation was well known to diminish this risk, it was no longer produced for 18 years until the intervention of the family Gandola.

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Campionissimo of Route 1, "along the hills and plains from Como to Comasca CANTU '" The wealth of poor food

introducing the possible routes the length and breadth of the province is deductible as many products are located. To facilitate the purchase, there is the possibility to have a direct relationship between consumer and producer.

Many in fact are the exercises that cover as producers and sellers while once again in order to ensure the authenticity of the product.

The territory is divided into five areas : Comasca hills and plains, Larian Triangle, Val D'Intelvi Lepontine and Upper Lake.

The avenues and goals in this first area likely as the subsequent ones you can take a number and symbolically as an example one from Como, the province, leading to the famous City of Mobile, Canterbury.

The route is challenging and its approximately fifteen minutes travel offers especially cheeses and meats.

couplings Senna Comasco cheese can be enjoyed as a cow Canterbury and fresh goat cheese, salami and goat chestnut honey and berries.

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Short Encouraging Quotes

The collective imaginary and idealized in our country is the food and is known as this concept has also spread to the across national borders, so the Italians are a food resource that makes use of 'cultural significance and at the same time economic and tourism and therefore should be not only secure but also known, recognized and encouraged, yet the daily hectic race against the time invested to date is the area where culinary emperor to the logic of "junk food", the "junk food" that often dominates our tables. This is the age where season no longer exists and where is the time, in its most short, to excel at the expense of taste, the search for the flavor then leave the place at the speed and frugal meals. However, there are still those who shies away from city life and restores it in the tastes of tradition along a path back along the path of typicality. Adepts of the idea back to the roots are the promoters of the kitchen Lariana that, like many others, is characterized by typical products and local traditions. This kitchen was created by a people that is the beauty of food, its authenticity and 'energy to satisfy their daily needs from food is also very poor. In the lands start Como a growing spread of recipes based on simple dishes, because in that context is the hunger to dominate. The context changes, the hunger disappears, but those dishes made from simple holding firm, do not remain a thing of the past, the period of hunger, no, stand as a bulwark of a cuisine that is the by virtue of being born and nothing short of a culinary art imbadite learned from the tables of wealthy Milanese owners of lavish villas on Lake Como and in the home and were only involved in the kitchens.

The flavors of the mountain, hill and lake come together and blend to create culinary delights that make the province of Como and a goodness for the sweet taste and a rediscovery for the memory.