PERSICOTTO^®

The recipe for Lake Como Risotto

A story passed down for over a century

The history of Persicotto® has its roots in the early 1900s, when grandfather Baldassarre Castelnovo, with his Osteria Giardinetto in Civate, created an innovative version of the classic perch risotto. His recipe was already distinguished by its creaming with butter and Grana Padano, its crispy coating of eggs and breadcrumbs on the perch fillets, and the addition of a red wine and sage reduction, inspired by his experiences in Emilia Romagna.
Over the years, the tradition has been passed down from father to son, spanning four generations. Each step has brought evolution and innovation, while maintaining a strong connection to the gastronomic culture of Lake Como. Chef Ilario Castelnovo has refined the recipe by introducing Timoncello®-flavored butter and a special breading made with Corn Flakes and Panko, for an even more fragrant and light result. In 2015, with the entry of his son Emanuele into the kitchen, Persicotto® underwent a further evolution, eliminating the red wine reduction and introducing thyme powder, a nod to Lake Como tradition and the typical herb, a traditional ingredient in Como recipes.

A valuable recognition: Persicotto® in the Buon Ricordo Guide and the Academy of Perch Risotto

Today, this dish is not only the restaurant's best-selling and most popular, but has officially become a specialty recognized by the Buon Ricordo Restaurant Union Guide. This important milestone establishes Persicotto® as a symbol of Lake Como cuisine and its extraordinary gastronomic tradition. Since 2024, with the founding of the Lake Como Perch Risotto Academy, Persicotto® has become not only La Baia's signature dish, but also an emblem of the desire to narrate and promote Lake Como's gastronomic culture. The Academy was created to preserve and promote traditional recipes, passing on the art of Larian cuisine to new generations and ensuring that dishes like Persicotto® can continue to be a benchmark for Italian cuisine.

A journey through history, innovation, and passion

Every dish served at La Baia Restaurant tells a piece of history, a continuous evolution that celebrates the region and its culture.
Persicotto® is more than a risotto: it's a journey through time, a perfect balance between respect for tradition and a desire for innovation. Adding further value to this dish is the careful selection of raw materials, such as Margherita Rice, a variety grown and processed directly by its producers.
Margherita Rice is, in fact, a producer-processor who "makes a simple product extraordinary", taking care of every stage of the supply chain: from the land to the table. This excellence, destined for gourmet delis and starred restaurants, helps make Persicotto® an authentic and top-notch experience.
Come and discover the authentic taste of Lake Como and let yourself be won over by Persicotto®, the dish that for over a century has expressed the passion and excellence of our cuisine.