“So,” says Gianni, taking my arm. “Do you like to eat?”
There’s only one response, when the food and beverage director of an Italian five-star hotel has you in their grip. “Si,” I reply. And again, con passione. “Si!”
Gianni inhales deeply, drawing himself up to his full height which, like me, is an imposing 163 centimetres, and we sweep into the breakfast room of the Grand Hotel Tremezzo.
Italy’s luxury goes up a notch when you’re on Lake Como, where I managed to fit in three decadent meals a day, capped by rizo, oro e zafferano (risotto with gold and saffron).
I even have the certificate that authenticates the dish (#100624), conceived in 1981 and considered the genesis of Italian haute cuisine.
As certified by Italy’s first three-Michelin starred chef, Gualtiero Marchesi, whose dishes are presented at the packed La Terrazza each night by the hotel’s executive chef Osvaldo Presazzi.
This story was published in the Traveller section of the Sydney Morning Herald and Melbourne’s The Age newspapers. To read it in full (a calorie-free option), click here
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