Ladies and Gentlemen, in today's program we will move around Lake Como, considered one of the most beautiful places in all of Italy, and the partner of this program is Alfa Romeo, the producer of the new Tonale model. [AUTOMATIC TRANSLATION] My Dear and Ladies and Gentlemen, I am currently sitting in our seat on Lake Como. I rented this place myself. I rented it via the internet. Well, this is an extremely prestigious place and, to be honest, not the cheapest. But see, isn't this sight worth almost everyone, but within reason, money? Well, here we have the town of Como and it is a tiny fragment of this lake. Well, such a marginal or initial, if you prefer a cove. But take it easy, this is just the beginning. We will penetrate this area here. This is the top floor of the villa. Our apartment, which consists of the living room you have seen, a kitchen, three bedrooms, two bathrooms, costs about a thousand euros per night. Yes, it is a lot, but it breaks down to 6-7 people. Well, in the place where George Clooney has his villa, in the place where they recently took a lot of villas from Russian oligarchs, then you need to leave some money. The walking and driving situation is very complicated. There are two ways. The lowest one is a sightseeing and walking road near the lake. But in order to better embed you in our reality, you have to show a slightly higher path. This is the way we got here. Well, more or less in this place. The garage is theoretically for two cars, but for two Fiat Pandas, only one car can fit there, the other is being put away at the moment. Somewhere in the city, because there are parking spaces here as a medicine, and then check it out. From that level between these houses are stairs. You have to climb there, with the suitcases, but thanks to that we have absolutely the best views. It is an extraordinary theater in general. No Como. Well, the sound of the name itself is exciting, Como. Lago di Como. From General to specific. You have already seen Lake Como and now the town of Como. As in any decent Italian town, the central point is Piazza del Duomo, i.e. the Cathedral Square and the Duomo, i.e. the cathedral, in this case dedicated to the Assumption of the Virgin Mary. The city, we owe it to Julius Caesar, who ordered the local lakeside swamps to be drained, and it was a noble address already in Roman times. Well, for example, this is where Pliny the Elder and ... What a surprise, also Pliny the Younger. This cathedral, well, is not the most famous in Italy. It was built from the fourteenth to the eighteenth century. It's not the most famous one, but like most of the local cathedrals, it's beautiful. Let me develop historically in further, other parts of the city, trying not to bore you to death. After the fall of the Roman Empire, the Lombards began to rule these lands. What is left of them? No name of the province - Lombardy. It comes from the Lombards. But there is something else. We imagine the average male Italian as a short, stocky, swarthy individual. Well, more or less like me, if I was a bit thinner and a bit darker in the coafure. Meanwhile, we have another decline after the Longobards. Well, here are mostly tall, blue-eyed blondes. Here the smell brought me, namely a truffle shop. The season for black summer truffles has started. Of course, the white, autumn ones smell much more intensely, but here we have fresh truffles, here we have pecorino cheese with truffles, we have sausages with truffles, and here preserves, because it is a year-round shop. This is a brilliant thing with cheeses, and not very expensive at all. Namely, honey flavored with truffles. In general, honey and mature cheeses are a great combination. And with this ... It is simply something that will introduce us to the taste paradise. The city owed its splendor for centuries to the production of silk. It was one of the most important silk addresses in Europe. This prosperity ended when China opened up and flooded the world with cheaper silk. But remember that Milan, the financial capital of Italy, is not far away. Thus, the aristocracy and the bourgeoisie built their residences here, their seats, in order to escape from the stuffy city to the lake breeze. The aristocracy and the bourgeoisie began to be imitated by other people after the Second World War. Well, maybe they didn't build such palaces for themselves, but they started coming here as tourists, so today Como and the whole neighborhood benefit from tourism. Como is the fourth most visited city in all of Italy, but now let's take a look at the local residences, how specific. Okay, it's a hotel now, but we have a private house next door. And that's the assumption. There is a garage, but a water garage. There you go by boat. And here you have to bend down, because there is a cave carved under today's road, because the lake is there. If we want people to reach our place, we need to connect. Of course, today most tourists come here by car. Even when they come from the States, they rent a car. But it wasn't so obvious once. Well, we have a bus station here, beautiful by the way. It seems to me that this is interwar architecture, but here we have something even older and also beautiful. This is pre-motorized communication. Namely, a direct rail line from Milan. Large multi-storey car park close to the cathedral. This is where we left the car. But what is the parking lot? Modern construction. What's underneath? Below are the ruins of the Roman thermal baths. Such things are only in Italy. And that's the right test. Road from Como to Bellagio. Beautiful, but winding like tax declarations of a fraudster. There is not a single straight line here. Turns all the time. I turned on the red mode. See? This is the max mode. Suspension stiffening? Not. Because Andrew will shake too much. So what? And the fact that it just drives like a gokarcik. One more thing that is taken from Ferrari. I have it at Stelvio too. Namely, manual gearshift paddles. We pass this way. And now we control it manually. And now we'll see if we pass. Will we pass? We will pass. In most cars, these paddles rotate with the steering wheel, but here they are stationary. Some people find it bothering, but I love it. I just got used to it. Okay, we've got a one now and now ... Okay, let's get out of town a bit so I can throw in more than a two. Trójeczka and we take a turn. He's already screaming that I have exceeded the speed limit. I have not crossed. He's up to 50. And I'm 40. And look. Approx. Reduction. It is wonderful to drive. Cool. Italian cars are mostly beautiful. Why is it like that? I'll show it to you here. Parking, just regular parking. But it's a million dollar view. And it's not just what nature has given here. It is also about what a person does with this place so wonderfully embedded. Come on, look it up. These are just parking lamps. Only Italians can come up with something like that. When one communicates with such beauty on a daily basis, this beauty flows, as it were, from a human being. What else do Italians do well? They eat. I chose the place not by accident. Well, a careful inquiry showed that there is one place in Bellagio that has been operating continuously since 1919 and is in the hands of the same family. Already the fifth generation. The Ponzini family are doing it. The chef is, what is the most important in this case, not only cooking, but also fishing, because he is a chef and a professional fisherman. My great-grandfather's fisherman. The place is called Silvio. But it's not about that Silvia. You often ask for prices. So I'm telling you. The most expensive dish on the menu currently costs 24 euros. Wine, a bottle can be ordered for less than 30 euro. I have a gewürztraminer from Alto adige from Zit Tirol. A bottle of 28 euros. So, considering the prices in Poland, it is not that expensive. Also considering the fact that the aforementioned George Clooney has his villa very close from here, so here the creme de la creme gathers. You already know the prices, but what are we paying for? So I'm showing you the few things that I have chosen. This is an appetizer. Freshwater fish exclusively. In various forms, in the form of a pate, in the form of such a fish which has been fried and then marinated in a vinegar marinade. This is pesto, and this is a croquette. What else is there? And here is also the tartare. The tartare is made of a trout fish that does not swim in Poland. It swims in the alpine lands. He is also in Austria. There it is called saibling and I also have carpaccio here. Something that floats in Poland, for example carp and carp, is one of the elements of the rag. See, this is something that distinguishes Italian cuisine in Italy from Italian cuisine outside Italy when served. It is not drowned in sauce. There's only a little bit of that sauce here. This pasta, and these are thin ribbons, tagliolini, is only slightly stuck to it. Something that also swims in Poland is pike. And this is the pike fritto, i.e. pieces coated, deep-fried. It can be said that it is fritto misto, although this misto does not refer to fish, but to vegetables, because we have zucchini and peppers here, also fried in the same way. It is like a tempura. Anyway , the Japanese blew the idea of frying in this way from the Spaniards, and Spaniards and Italians often do very similar things. These were fish tracks, but Andrzejek said that he will not eat fish today, so this is his order. It is a dairy piglet in a gewürztraminer sauce. Hence my choice of wine to match Andrzej's sauce. Because I am very good to people and I love Andrzej very much. Listen ... Well then ... Well then yes. How? Exactly, yes. There is no Parmesan cheese, of course. He would kill that delicate taste of fish ragus. I will not try everything in front of the camera, but at least I must have a little pasta, because it is fresca paste, i.e. fresh egg pasta. If you've never seen a man with a whole lake in his mouth, that's what you see now. Avanti! From this place, you can clearly see the layout of the lake that cuts between the mountains with such a gutter. These are the mountains and these are also the Alps, well, such prealps or the beginning of the Alps. Switzerland is a stone's throw away. The color of the water. Why is the water of a different color and, for example, the Adriatic Sea is blue, azure? The water itself is not that color. It is just a reflection of the sky. This is a play of lights. This is the result of the sun's rays. But the water in the Adriatic is azure, only in the shallows. Where there is great depth, the water is steel slime. And here is steel rock from the very beginning, because this gutter, a very deep basin, this lake in the deepest places is over 450 meters. Well, I was talking about George Clooney, who has a house here, but his friends and colleagues from the States also have a house, for example Madonna, Rambo, or Sylwek Stalowy, as well as a friend from Great Britain. Namely, Sting lives in Tuscany and here. Well, there is some space, but all the rich and famous from around the world will not fit on Como. The view is extremely Mediterranean, but remember that this is not the Mediterranean Sea, it is a freshwater body. So I went to the store, not to the fisherman, but to the ordinary, random store, to find some freshwater fish. And they had trout fillets there. Salmon trout, from here I think. Well, I thought that they would be an important part of what I am about to cook. The second thing in the same shop that caught my eye was the wonderful, gorgeous flowers, zucchini stuffed with zucchini flowers I have already made for you. So I thought that I would do something that is associated with this region as well, because it is associated with Lombardy and Piedmont, i.e. risotto. I know I did risotto alla milanese in the previous episode, but now I'm going to do a completely different risotto because the risott family is huge. So we start this time with ... Not like in Milanese just butter, but with a little butter and a little olive oil. And based on that, based on what needs to be warmed up here, it will be like almost any risotta, a stewed onion. Wait a minute, the temperature. A moment is not Italian, but the temperature is Italian. Glazed. What variety of rice? You know great, local. Carnaroli's best. It can be arborio as you wish, it can be vialone nano. Well, here in Lombardy, carnaroli is the most respected. What are we doing now? What is always the case with risottos. Now we surround it with this fat and wait for the grains to lose their excess starch. They will stop being mealy, they will start to be glassy. You have to be careful not to brown it. Now it will not brown anymore, because we pour white wine into it. This is not a white wine from Lombardy. I admit that I ran into this store and there was a promotion there. A wine with a perverse name. Namely, Pecorino as well as sheep's cheese. It probably comes from Apulia, if I recall it correctly. Abruzzo. But two and a half euros for a flask of decent wine? Lombard risotto won't be offended, but it looks beautiful. And now it has to groove the wine. This is rice. Since the wine has completely evaporated. It evaporated ... It was basically absorbed into the rice. It evaporated a little. Well, it is almost completely dry. This means that another fluid can be added. In Milanese it was beef broth, and here it must be vegetable or vegetable broth. So we pour it in and wait until the rice is al dente. Then we will do more duties. You have to prepare the zucchini, that is, cut these mini courgettes, cut them into pieces. In the recipes for zucchini, for Italian zucchini flowers, I read that it is necessary to remove it from the inside first, that is, the floral pistils, because they are supposed to be bitter. But god. I have tried them many times and they are not bitter at all. If they are poisonous, then I should also be dead, because many times when I read these recipes, I just ate them and live. I'm fine. Maybe with stuffed zucchini the idea is to make more room for more stuffing to get in here. I don't know what's going on, I will not delete it. I ate it. What do you have to do? Separate the flowers, and cut it into such pieces. I put the flowers apart. Well, this is the most delicate part of these mini courgettes and I'll add it at the end. Now, although it is almost over, I add the zucchini cut in this way. For two or three minutes. This is a delicate thing. This is not going to go wrong. It is supposed to be slightly firm. Let it sink into this beautiful composition. Okay, one has fallen out, but it's already inside. And now we're reducing the fire a little. I need to wipe the knife. And cheese, because we're going to have fish. Freshwater fish, delicate, so it cannot be cheese with an extremely overwhelming taste. Seafood is generally not combined with cheese. Well, it's not a seafood, but a river or lake fruit. But either way, played anyway padano or Parmesan would be painfully dominant over it. So this is a local taleggio cheese. Insane. The point is, it should be a creamy, creamy cheese. Need to cut the rind. She is edible. It's not a wax, just a peel to keep it from melting inside. I'll eat her later. Okay, maybe not. I will ask a doctor, dietitian. But it's been in the sun for a while. See what a beautiful, creamy texture it has. We dice it. We add. It will melt there and will penetrate the whole with its delicate, cheese aroma, so we throw it in. You can buy Taleggio from us. I know, I saw it, I bought it. And that's just one thing. Namely, now at the very end we throw in zucchini flowers. Zucchini flowers uncut. Well, you have to separate them so that each portion contains one or two flowers. Depending on how many we have. Now we mix it up. We don't add butter here anymore. This cheese is creamy, extremely fat , and you just need to take it off the heat, cover it. And set aside. A frying pan appears on the burner and in this frying pan I need to heat up a dose of decent oil, because the fat that is in the pan will be in the pan. It will also be a sauce. So first so much oil and wait for the oil to warm up. And now the trout fillets. They are very thin and with skin on, so there is no point in frying it on both sides. If we put it with the skin side down, it would be perfect. It just needs to be treated with salt and pepper. We check the temperature. It's okay. It is really thin. A dragged fish is not good, so it will cook on the lower side and suffocate from above. A few more ingredients will come here, but very few. Remember, we are in Italy. The local cuisine is simplicity and the best ingredients. These things are not too tasty, they are meant to taste with each other. The only purpose of heat treatment is to bring out their natural flavor. See, it eats beautifully. Dear friends, the fish is already turning white, also on the other side. It means it's coming. But now we're going to turn the frying process into a stewing process as there will be some lemon juice in the pan. See how she changes color here? It's white here. It means she has arrived. It's browned here and now a little bit of butter. Yes. See what consistency it has. It's really hot as hell, even though the sun doesn't shine that much anymore. Because it will happen soon. I don't think it even needs to be covered. You just need to get a homogeneous, beautiful sauce here and treat it with a little freshly ground pepper. This is okay. The crust, I think, is crispy. And the fish must be soft. What does the skin look like from this side? It is pretty and golden. We put two trout fillets. Two so far. Pour a little bit of this olive-butter sauce on them. Let's not forget about the lemon. And now something that will be the culmination of the whole. Something that can be a dish in itself, but can also be a side dish. The zucchini did not change its physical state. The flowers are hot. But the whole thing is not cliche. Okay yeah. Just a second more. Just a second, because on each serving ... See how the taleggio is pulling? On top of each serving ... Oh Jesus. But I'm drooling. You have to arrange such a flower. Okay, one more, let it be. My dear, simple pleasures and the most beautiful pleasures. This is something that George Clooney pays thousands of euros for here. And I showed you how to do it at home for much less. Como at sunset. I told you earlier about the various Hollywood stars who have their mansions here on Como. But I didn't say anything about the movies that were shot here. I will mention just a few, because there were plenty of them from Hitchcock in the 1920s. So, for example, Ocean's Twelve. Brad Pitt and Clooney previously mentioned. Perhaps it was this location that prompted Clooney to buy a house over Como. If you want to see this house, they won't let you in, of course, but just take a look at James Bond Casino Royale. There, a fairly large fragment of Bond's convalescence after the terrible events in Venice is being shot in Oleander's villa belonging to Clooney. Star Wars was also filmed here. Star Wars has been haunting me lately. Where I am, there are Star Wars too. Tunisia, now here. Next time, I have to make sure when choosing a location that Star Wars wasn't there, or just the opposite. Or maybe we will only follow the Star Wars trail? Ganz Egal. Because here ... The point is that even if you are not a Hollywood star, you can stand on such a terrace after sunset , feel the breeze of a gentle breeze from the lake and sip cynar, i.e. digestivo based on artichokes, con ghiaccio, i.e. with ice and with ice. lemon and a little sparkling water. As you know, artichokes have a great effect on the regeneration of the liver. Therefore, it is probably one of the few alcohols in the world that additionally heals something that alcohol normally harms. So lose weight by eating and sipping healthier. Ladies and gentlemen, everyone who comes here feels delicious. You don't have to be a Hollywood star for this.