June on the lake
June arrives on Lake Como with warmth, brightness, and the full embrace of summer. The lake turns deep blue in the morning light, stone villages hold the heat of the afternoon, and long lunches begin to stretch lazily toward aperitivo hour. Gardens spill over with roses and jasmine, while speed boats trace white lines across the water in all directions, and every evening seems to linger a little longer than the last.
While June is a season of sunshine, lakeside lunches, and long afternoons on the terrace, it is also the perfect time to seek out the cooler corners of the landscape. As temperatures rise, the mountain streams that feed the lake and the waterfalls hidden among its ravines become especially inviting, offering shade, freshness, and a glimpse of Lake Como’s more untamed character.
This month, we follow these waterways through some of the region’s most beautiful waterfalls and river trails, from the dramatic gorge of Nesso to the ancient ravine of Bellano and the mountain-fed cascades beyond the eastern shore. Back in the kitchen, we celebrate another gift of June: Albicocche, velvet-skinned apricots at the height of their season, before finishing with a rustic Torta di Albicocche, simple, golden, and full of summer warmth.
Spectacular Waterfalls of lake como
June is a beautiful time to discover the cooler waterfalls of Lake Como. As the days grow warmer and the villages fill with summer light, the shaded ravines in and around the lake offer a different kind of pleasure: fresh air, wet stone, moss, and the sound of water moving through the rock. These places are not the grand, polished face of the lake. They are quieter, wilder, and often more memorable.
Orrido di Nesso is the most iconic of them all. Here, the Tuf and Nosè streams meet before plunging through a narrow gorge toward the lake, creating one of Lake Como’s most atmospheric natural scenes. The descent by stone steps leads toward the old Civera Bridge, where the waterfall, village houses, and lake seem to fold into one another. It is dramatic, romantic, and best enjoyed slowly.
On the eastern shore, Orrido di Bellano offers a more immersive experience. This ancient gorge, carved over time by the force of the Pioverna river, is visited by a system of walkways that bring you close to the water as it moves through the rock. The air is cooler inside the ravine, the light shifts against the stone, and the sound of the river becomes almost architectural.
For those who enjoy walking, Cascata del Cenghen near Abbadia Lariana is a rewarding summer excursion. The trail passes olive groves, woodland, and mountain views before arriving at a waterfall hidden within a rocky amphitheatre. With water dropping from above into a wild, enclosed setting, it feels like stepping briefly out of the lake’s bright summer world and into something older and quieter.
Further afield, the Cascate dell’Acquafraggia in Valchiavenna make a spectacular day trip. Their double fall, alpine scale, and surrounding parkland create one of the most impressive waterfall landscapes in the wider Lake Como region. The falls are also famously associated with Leonardo da Vinci, who noted their remarkable beauty during his travels through the area in the late fifteenth century. Standing before the cascading water today, it is easy to understand why they left such an impression. It is a place to feel the freshness of the mountains fully, before returning to the lake for an evening meal under the warm June sky.
Ingredient of the Month: Albicocche (Apricots)
A jewel of the early summer garden, albicocche are the velvet-skinned fruits that signal the shift into the golden months. In the sun-drenched foothills of Lombardy, apricots ripen quickly, developing a concentrated sweetness and a delicate, honeyed perfume. Unlike the sturdy fruits of autumn, the June apricot is fleeting. It must be enjoyed at the precise moment its skin yields gently to the touch.
In the Italian kitchen, apricots are treated with a light hand to preserve their natural acidity and fragrance. They are loved at the breakfast table, baked into rustic tarts, transformed into bright jams, or served simply with cream, cheese, or almonds. Their tartness also makes them a sophisticated partner for savoury ingredients, bringing a fresh counterpoint to cured meats, soft cheeses, and summer herbs.
Here are four ways we love to enjoy them:
Crostata di Albicocche: A classic Italian shortcrust tart filled with fresh, halved apricots or a thick layer of artisanal apricot jam, perfect for a lakeside breakfast or afternoon coffee.
Grilled Apricots with Mascarpone: Halved apricots charred gently on the grill until their sugars caramelise, served with a spoonful of mascarpone and a sprinkle of crushed amaretti.
Apricot & Speck Skewers: A refined savoury-sweet antipasto where slices of fresh apricot are wrapped in salty speck and they can be lightly seared until warm and fragrant if desired, drizzled with honey and pistachio nuts.
Albicocche Sciroppate: Fresh apricots preserved in a delicate syrup of vanilla and star anise, a beautiful way to carry the flavour of June into the months ahead.
RECIPE OF THEMONTH: TORTA DI ALBICOCCHE
There is a particular kind of luxury in the simple Italian "torta da credenza", the kind of cake that sits on the sideboard, ready for a mid-morning slice or a late-afternoon treat. This Torta di Albicocche is exactly that. A classic home-style cake found throughout northern Italy during apricot season, it is prized for its buttery crumb and the way the fruit softens into jammy, tart pockets during the bake.
We love this cake because it celebrates the apricot in its purest form. There are no heavy spices to mask the fruit; instead, we use a hint of lemon zest and high-quality butter to create a canvas that lets the early summer sun shine through. It is an unfussy, honest bake that rewards you with the fragrance of a Lombardian orchard filling your kitchen.
Ingredients:
400g (approx. 8-10) fresh apricots, pitted and halved
200g (1 ½ cups) "00" flour or all-purpose flour
150g (¾ cup) caster sugar, plus 1 tbsp for sprinkling
125g (½ cup) unsalted mountain butter, softened
2 large eggs, at room temperature
100ml (½ cup) whole milk
1 tsp pure vanilla extract
Zest of 1 organic lemon
1 ½ tsp baking powder
A pinch of fine sea salt
Instructions:
Prepare the pan: Preheat your oven to 180°C (350°F). Grease and line a 22cm (9-inch) springform pan with parchment paper.
Cream the base: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla and lemon zest.
Sift the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir until just combined; be careful not to overmix, as you want the cake to remain light and tender.
Assemble: Pour the batter into the prepared pan and smooth the surface. Arrange the apricot halves on top, skin-side down, pressing them into the batter so that they are just submerged.
The Finish: Sprinkle the extra tablespoon of sugar over the top, this will help the apricots caramelize and create a slightly crackled crust.
Bake: Bake for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature, perhaps with a dusting of powdered sugar.
Why we Love it: This torta is the epitome of June comfort. We love the contrast between the sweet, golden crumb and the sharp, juicy tang of the roasted apricots. It is a cake that does not demand perfection. The way the fruit sinks into the batter and the edges turn a deep amber is part of its rustic charm. It is a reminder to slow down and enjoy the fruits of the season, one slice at a time.
Wine Pairing: To complement the honeyed notes of the apricot and the buttery texture of the cake, we suggest a chilled glass of Moscato d’Asti. The wine’s gentle effervescence and aromas of white flowers and stone fruit mirror the flavours of the torta, while its light sweetness provides a celebratory finish to an early summer meal.
As the June sun lingers over the peaks and the mountain waters continue their steady journey toward the shore, we hope you find a moment to seek out the lake’s hidden freshness. May your month be filled with the scent of wild jasmine, the sweetness of sun-ripened fruit, and the simple joy of a table shared in the early summer light.
See you on the lake,
The Lake Como Kitchen Experience Team