March on the lake
March on Lake Como usually arrives with a gentle sigh, but this year, it feels more like a triumphant exhale. While the "Marzolino" wind still sweeps down from the Grigne to clear the winter mist, it carries with it the lingering electricity of a historic February. There was no winter slumber for us this year; instead, the lake was a vibrant, torch-lit stage for the Milano Cortina 2026 Winter Olympics. We all watched as the Olympic Flame danced across our waters, brought to the heart of Como City by the historic Concordia steam ferry, as huge crowds gathered in Piazza Cavour to celebrate the lighting of the cauldron, a truly magical moment.
As the gold medals move into history and the high-octane energy of the Games transitions toward the Paralympics, the lake is settling into a new kind of clarity. The villages aren't waking up, they are simply catching their second wind. This month, we trade the stadium lights for the soft, crystalline glow of spring, wandering through the blossoming camellias of Tremezzina and celebrating the "green gold" of the season: fresh, mineral-rich Spinaci. To bridge the gap between winter’s richness and spring’s lightness, we are gathering around the hearth for our delicate Ricotta and Spinach Gnudi.
TREMEZZINA IN BLOOM: CAMELLIAS AND HIDDEN SCENTS
March in Tremezzina is a sensory event, marked by botanical traditions that have defined the Lario for centuries. As the garden is reborn, the landscape shifts from the muted tones of winter to a vibrant tapestry of rare blooms. To experience this awakening is to understand the lake’s true signature: a blend of grand, stone architecture and the quiet, persistent pulse of nature.
Camelie sul Lario: Explore the historic cloisters and hidden gardens of the central lake during this cherished collaborative event between Villa Carlotta, Villa Melzi, and Villa Monastero. These blooms, with their sculpted, almost porcelain perfection, were once the ultimate 19th-century status symbol for the Italian nobility. Tickets are available here, this will include a specialized guided tours on Sunday, March 29th, which offer a deep dive into the history of these "Winter Roses."
The Scent of the Greenway: For those who enjoy the ritual of a long stroll, the Greenway del Lago offers a secret reward. While the yellow winter jasmine brightens the walls of Mezzegra with color, keep your senses sharp for the Mimosa and Daphne. Unlike the heavy jasmine of June, these provide the first fleeting, delicate perfumes of the year, the true olfactory signature of a lake awakened.
Local Tip: The Camellia Circuit You can easily complete the "Camellia Circuit" in a single day by hopping on the Batello (ferry). Since Villa Carlotta (Tremezzo), Villa Melzi (Bellagio), and Villa Monastero (Varenna) form the "Central Lake Triangle," the ferry creates a seamless botanical bridge between them. Grab a mid-day lake pass and enjoy the view of the blooming shorelines from the water.
Ingredient of the Month: Spinaci (Spinach)
Woven into the heart of Northern Italian culinary tradition, Spinaci are the first heralds of spring’s nutritional bounty. While available year-round, the tender, young leaves of early March are particularly prized in our kitchens for their delicate texture and mineral-rich sweetness. Historically, these greens were a vital source of vitality after the long, heavy winter months, often gathered from small kitchen plots tucked behind lake-stone walls.
In the Lake Como Kitchen, spinach acts as a canvas for refinement, lending its vibrant green hue and earthy depth to everything from fresh egg pastas to silky savory flans. It is a staple that requires little interference…maybe just a touch of mountain butter, a grating of nutmeg, or a squeeze of lemon to shine. As the lake gardens turn green, we look to these leaves to bring a sense of renewal to our seasonal table.
Here are four ways to enjoy Spinaci:
Gnocchi di Patate e Spinaci: Vibrant green potato pillows tossed in a nutty brown butter and crispy sage sauce for a rustic lunch.
Sformato di Spinaci: An elegant, velvety spinach flan served with a decadent Parmigiano or Taleggio cheese fondue as a starter.
Spinaci alla Romana: A classic side dish sautéed with golden raisins and toasted pine nuts to balance sweet and savory notes.
Fresh Spinach Pesto: A bright alternative to basil, pulsed with walnuts and Pecorino to dress a bowl of al dente trofie.
RECIPE OF THE MONTH: GNUDI DI RICOTTA E SPINACI
In the Tuscan and Lombardian traditions, gnudi (which translates literally to "naked") are essentially the soul of a ravioli without its pasta "clothing." This dish is a masterclass in the luxury of simplicity, born from the cleverness of home cooks who realized that the filling itself was far too delicious to be hidden away behind flour and eggs. It is a recipe that requires a gentle hand and high-quality ingredients, particularly the ricotta, which must be as fresh as the morning lake air.
At the Lake Como Kitchen, we elevate this rustic staple by ensuring the spinach is squeezed to an almost impossible dryness, allowing the dumplings to remain ethereal and cloud-like. There is a profound joy in watching these vibrant green spheres bob to the surface of the water, ready to be kissed by a golden pool of sage-infused butter. It is the perfect bridge between the intense Olympic energy of February and the vibrant produce of the coming Easter season.
Ingredients (serves 4-6):
500g (1 lb) fresh spinach, washed and stemmed
400g (1.5 cups) high-quality sheep’s milk ricotta, drained well
100g (1 cup) Parmigiano Reggiano, finely grated
2 large egg yolks only, lightly beaten
1/4 tsp freshly grated nutmeg
50g (1/3 cup) "00" flour
1/2 tsp fine sea salt
1/4 tsp white pepper
200g (1.5 cups) Rice flour or Semolina (for the "curing" tray)
100g (7 tbsp) unsalted mountain butter
8–10 fresh sage leaves
Instructions:
Spinach Prep: Wilt spinach in a pan with only the water clinging to its leaves. Once cooled, wrap it in a clean kitchen towel and squeeze out any remaining water. It must be bone-dry. Finely chop.
The Base: In a bowl, fold chopped spinach and ricotta. Add egg yolks, Parmigiano, nutmeg, salt, and pepper. Mix with a fork until just combined; do not overwork.
The Binder: Sift in the "00" flour. Fold it in gently. The dough should be soft and slightly tacky, not dense.
Secret Step (The Cure): Prepare a baking sheet with a thick layer of rice flour or semolina. Roll the spinach mixture into small, walnut-sized balls. Place balls on the tray, ensuring they don't touch, and roll them to coat. Refrigerate uncovered for at least 2 to 4 hours (or up to 24 hours). This creates a thin, protective "skin."
Sage Butter: Melt mountain butter in a wide skillet. Add sage and cook until the butter foams and smells like toasted hazelnuts (beurre noisette).
Gentle Boil: Drop the gnudi into large pot of gently simmering salted water. Do not use a rolling boil, or they may break. They are ready 1 minute after they float to the surface.
Glaze: Use a slotted spoon to move gnudi to the pan of sage butter. Swirl pan gently to coat. Serve immediately with extra Parmigiano.
Why We Love It: These gnudi are the epitome of spring on a plate. We love the striking contrast between the vibrant, mineral-rich spinach and the creamy, lactic sweetness of the ricotta. Because they lack a heavy pasta shell, they melt on the tongue, leaving behind only the sophisticated notes of nutmeg and browned butter. It is a dish that feels celebratory yet deeply grounded in the traditions of the Italian countryside.
Wine Pairing: To complement the herbal notes of the sage and the earthy spinach, we suggest a chilled glass of Gavi di Gavi. This Piedmontese white offers a crisp acidity and a stony minerality that cuts through the richness of the butter. Its subtle notes of green apple and citrus zest provide a bright, refreshing counterpoint to the creamy ricotta.
As the days stretch longer and the first jasmine scents begin to cling to the stone walls of the Greenway, we hope you find time to breathe in the changing season. After the historic pace of February, may your March be filled with soft light, rare blooms, and the simple joy of a table laid with care.
See you on the lake,
The Lake Como Kitchen Experience Team