April on the lake
April brings a joyful shift on Lake Como as spring takes hold—trees bloom, days stretch longer, and the air carries the scent of the season’s return. With it comes one of Italy’s most cherished celebrations: Easter. Marked by candlelit processions, lively markets, and celebratory meals, Easter on the lake weaves together community, culture, and the arrival of spring.
This month, we explore the vibrant celebrations of Easter on Lake Como, from the historic streets of Como and Bellagio to the scenic churches of Cadenabbia. We’ll also highlight our Ingredient of the Month: Radicchio, with its bold flavor and striking color, and share a seasonal recipe for Radicchio Risotto to bring a touch of spring to your kitchen table.
Easter on Lake Como
As spring reaches its peak, Easter brings a sense of joy, tradition, and renewal to Lake Como. One of the most important holidays in the Italian calendar, Easter is widely celebrated with processions, markets, and large family gatherings — and of course, Colomba di Pasqua, a dove-shaped yeasted cake topped with almonds and pearl sugar, often served at the end of Easter lunch with a glass of sparkling wine or espresso. If you're visiting over the Easter weekend, keep in mind that transportation may be limited on Easter Sunday and Monday, and many restaurants book out well in advance — so be sure to plan ahead.
Easter Events to Explore Around the Lake
Fiera di Pasqua – Como (April 17–21)
Held along Viale Varese in Como City, this Easter market features traditional crafts, painted eggs, local delicacies, and seasonal sweets. It's a lively destination for food lovers and families alike.
Via Crucis – Bellagio (April 18)
This Good Friday procession winds through the historic center by candlelight, creating a moving atmosphere of reflection and reverence.
Sacra Rappresentazione – Tremezzina (April 18)
One of Northern Italy’s most stirring Passion Plays, this theatrical reenactment of the crucifixion takes place along the medieval streets of Tremezzo and its surrounding hamlets.
Easter Sunday Service – Cadenabbia (April 20)
The Anglican Church of the Ascension hosts a special Easter service in English, welcoming visitors to celebrate in a peaceful lakeside setting.
Ingredient of the Month: Radicchio
April’s featured ingredient is radicchio, a strikingly vibrant leafy vegetable known for its deep red and white-marble leaves. Though often mistaken for cabbage or lettuce, its flavor profile is entirely unique—slightly bitter, crisp, and full of character. Used widely in Northern Italian cuisine, radicchio lends itself beautifully to both raw and cooked preparations, where its bitterness mellows into something complex and deeply satisfying.
Four Ways to Enjoy Radicchio
Grilled Radicchio with Balsamic – Caramelized sweetness pairs beautifully with aged balsamic vinegar
Radicchio and Walnut Salad – A mix of pears, walnuts, and gorgonzola for a sweet and tangy contrast
Radicchio and Sausage Pasta – A rich, hearty pasta dish with bold flavors
Radicchio and Speck Crostini – Sautéed radicchio, crisp speck and a dollop of stracchino
RECIPE OF THE MONTH: Radicchio Risotto
The gentle bitterness of radicchio is mellowed by the richness of butter and Parmigiano-Reggiano, creating a beautifully balanced dish that’s both earthy and refined. With its vibrant color and creamy texture, Radicchio Risotto is simple enough for a cozy evening at home, yet special enough for your Easter table.
Ingredients:
1 head radicchio, halved, cored, and thinly sliced
1 ½ cups Carnaroli rice
5 cups vegetable or chicken broth, kept warm
½ cup dry white wine
1 small onion, finely chopped
½ cup Parmigiano-Reggiano, grated
5 tbsp unsalted butter
2 tbsp olive oil
Salt and freshly ground black pepper
Chopped radicchio for dressing
Chopped walnuts for dressing
Instructions:
Sauté the Radicchio: In a wide saucepan, heat the olive oil over medium heat. Sauté the chopped onion until translucent. Add the radicchio and cook for 2–3 minutes until wilted.
Toast the Rice: Stir in the rice and toast for 1–2 minutes until the grains are well coated and slightly translucent around the edges.
Deglaze with Wine: Add the white wine and let it reduce completely, stirring occasionally.
Add Broth Gradually: Begin adding warm broth one ladleful at a time, stirring continuously. Allow each addition to be absorbed before adding more. Continue until the rice is al dente and the texture is creamy (about 18–20 minutes).
Finish the Risotto: Remove from heat and stir in the butter and Parmigiano-Reggiano. Season to taste with salt and pepper. Let rest for 1 minute before serving.
Serve: Spoon onto warm plates and finish with a drizzle of extra-virgin olive oil and a sprinkle of Parmigiano, chopped radicchio and chopped walnuts if desired.
Why We Love It: Radicchio Risotto captures the essence of spring on Lake Como—vibrant, elegant, and just a touch unexpected. Its rich creaminess balances beautifully with the slight bitterness of the radicchio, making it a dish that comforts while still feeling fresh and seasonal. It’s a timeless recipe that speaks to the quiet beauty and culinary depth of early April.
Wine Pairing: Lugana DOC
This crisp, floral white wine from the southern shores of Lake Garda complements the risotto with notes of citrus and almond. Its acidity lifts the richness of the dish while echoing the freshness of the season.
This April, we’re wishing you a season filled with good food, meaningful traditions, and the quiet beauty of spring. Whether you’re enjoying a lakeside lunch, gathering with family, or simply cooking something fresh at home, may this month bring warmth and inspiration to your table.
We look forward to sharing more seasonal inspiration and culinary traditions with you next month. Until then, may your April be satisfying, memorable, and filled with delicious treats.
See you on the lake,
The Lake Como Kitchen Experience Team