Our journey through the area begins here to discover small niche producers and artisans together with Chef Sacco. In this last month we went to get to know the excellence of the area, the traditions behind it and, obviously, the cuisine.
We went to Marisa Cottini, who has been an excellence in the world of goat’s cheeses created with the same technique as hundreds of years ago for years. Its products are used in the kitchens of Piccolo Lago, they are processed, they become gastronomic art. But only by starting from excellence can we create dishes to remember. Marisa is in Premosello, a very small town in the Verbano area and still today produces her cheeses as per tradition in the first shift dairy, where the natural maturing cellar is still present.
We saw up close the work of Riccardo Monte, an architect and designer who works wood in great simplicity, with few tools and with absolute respect for the raw material. Starting from pieces of solid wood, he shapes them by removing excess and finishes the surface. With a sculptural act of cleaning the superfluous, he obtains furnishing and decorative objects, also used at the Piccolo Lago, with a strong material appearance and scenic presence.
We were then hosted, for a morning with the scent of the lake, by Pescheria Zonca, one of the last fishermen on Lake Maggiore, a family tradition transformed into a company. We flew to the Novara area, where, in Riso Buono, large courts, ancient stables, an elegant noble wing and large production areas still reign, introducing a journey into the history of rice and rural architecture, to discover the many Italian varieties of this precious cereal.
Listen to their stories on our Instagram page!.