Lake Como Part 2

Tell me how these people get to their house. Click on the picture and look real good, there is no road. Maybe they have a helicopter or a secret road. We checked it out from all angles and could not figure it out. What a great view they have.



This is my Antipasta at dinner. A soft cheese wrapped in Speck. For those of you who don't know Speck , it is a cold smoked ham. It is very very good. I ate every bite. It is hard not to enjoy cheese and ham. Well this was not just enjoyed but savored. YUM!!!




This is Gregg's Antipasta. It is Culatello with shaved Parmesan Cheese and I am not sure of the greens. Culatello is a cured meat similar to Parma ham. It is taken from the top section of the ham. When it is decided to do a culatello you cannot do the Parma ham. This process cannot be shipped into the US because it is artisanal and does not comply with the rules foe shipping food. It is a shame, everyone should get to try it. The meat melts in your mouth.


My dinner was Ravioli stuffed with cheese and herbs. The pasta was ok but the sauce was so so good. It was butter, cinnamon, nutneg, and raisans. The sweet with the sharp taste of the cheese was very different. This style of pasta is very normal for the area. Sometimes they have a sweet filling, such as pumkin, and a butter sage sauce. The filling or the sauce is alittle sweet. Very nice change. I would have licked my plate, but some thing you just can't do.
Well IF YOU READ THIS FIRST REMEMBER TO READ PART 1 OF LAKE COMO.
Gotta Go Yvonne