January on the lake
January settles quietly over Lake Como, wrapping the water and mountains in a pale winter light. The lake lies still and reflective, mirroring snow-dusted peaks and bare branches etched against a soft grey sky. Villages slow their pace after the holidays, chimneys smoke gently, and the rhythm of daily life becomes unhurried and inward-looking.
It is a month for craftsmanship, warmth, and tradition. When history feels close at hand and meals are meant to linger. January invites us indoors, to kitchens filled with steam and conversation, to recipes that comfort and nourish, and to stories that connect the present to the generations who lived, worked, and cooked here before us.
This month, we journey into the heart of Como to uncover the legacy of its world-renowned silk, celebrate the Verza, the hardy Savoy cabbage that thrives in the cold and our cozy recipe is Involtini di Verza, stuffed with savory sausage and Parmigiano.
Silk: Como’s Hidden Threads
Long before the lake became synonymous with grand villas and summer escapes, it was known throughout Europe as the heart of Italian silk production. For generations, mulberry trees lined these hillsides, silkworms were raised in village homes, and entire communities revolved around the rhythm of spinning, weaving, and dyeing.
Exploring Como’s silk heritage in winter feels especially fitting. Without the summer crowds, the craftsmanship takes center stage. This quiet season allows space to appreciate the patience, precision, and artistry that define this remarkable tradition. While many bypass the city for mid-lake villas, January is the perfect time to wander the ancient streets of Como, long known as the "City of Silk." To truly understand the lake’s elegance, one must visit the Museo della Seta, where the story of the silkworm and the loom comes to life.
Walking through the museum's quiet halls, you can almost hear the rhythmic clatter of the machinery that once dressed royalty and icons. After soaking in the history, we recommend stopping at a local boutique to find a certified Sete di Como scarf—a piece of the lake’s soul to wrap around you against the winter chill.
Where to Buy Real Italian Silk
A. Picci (Como Town) – A landmark since 1919, this shop in the heart of Como specializes in hand-sewn ties and scarves. They are famous for maintaining a century-long tradition of "100% Made in Italy" craftsmanship.
Azalea Bellagio (Bellagio) – Tucked into the cobbled streets of Bellagio, this boutique is a favorite for limited-edition, reversible silk clothing. Their hand-finished scarves feature a mix of modern and classic patterns.
Mantero Outlet (Grandate) – For a behind-the-scenes look at a world-class manufacturer, visit the factory outlet just outside Como. While their main site focuses on high fashion, you can find the storefront easily using this link to shop designer foulards at accessible prices.
Ingredient of the Month: Verza (Savoy Cabbage)
January cooking in Lombardy is rooted in resilience, and few ingredients express this better than verza, the crinkled-leaf Savoy cabbage. Hardy and dependable, it thrives through the cold months, absorbing flavors while holding its structure beautifully. Local tradition says the cabbage is at its best only after the first frost has "bitten" the leaves, breaking down the fibers to reveal a subtle, earthy sweetness.
In northern Italian kitchens, verza is braised, wrapped, stuffed, and simmered but always treated with respect and simplicity. Its gentle sweetness and sturdy leaves make it ideal for rich sauces and slow cooking, offering comfort without heaviness. And I promise we will share our favourite Pizzoccheri alla Valtellinese recipe this year.
Here are four ways to enjoy Verza this season:
Risotto con Verza e Salsiccia – A comforting classic from the Lombardy plains, where crinkled cabbage leaves are slow-cooked until they melt into creamy risotto rice and savory, peppery sausage.
Cassoeula – Known as the "soul of Milan," this deep, restorative stew braises heaps of winter cabbage with rich pork cuts until the vegetable becomes buttery, sweet, and soul-warming.
Pizzoccheri alla Valtellinese – This Alpine treasure tosses earthy buckwheat pasta with tender potatoes and nutty melted cheese, using verza to provide a fresh, necessary crunch.
Seupa alla Vapellenentse – A rustic, layered masterpiece from the Aosta Valley that bakes stale rye bread, shredded cabbage, and thick blankets of Fontina cheese into a gooey, golden casserole.
RECIPE OF THE MONTH: Involtini di Verza
A classic winter dish of Lombardy, involtini di verza are humble, deeply satisfying, and perfect for cold evenings by the hearth. Blanched Savoy cabbage leaves are wrapped around a savory meat filling enriched with Parmigiano and a hint of nutmeg, then braised gently until they practically melt. These little "packages" of warmth are the epitome of Lombardy’s winter comfort.
This is the kind of dish meant to be shared slowly, served with soft polenta or buttered potatoes, and enjoyed with a glass of red wine as the evening settles in.
Ingredients (serves 4-6):
8 large Savoy cabbage (Verza) leaves
300g fresh pork sausage, casing removed
50g Mortadella or Prosciutto, finely minced (The secret ingredient for depth and fat)
100g stale bread, soaked in milk and squeezed dry
1 egg
50g grated Parmigiano Reggiano
1 clove garlic, minced
A pinch of nutmeg, salt, and pepper
Knob of butter and fresh sage
1/2 cup dry white wine (like Pinot Grigio) or meat broth for braising
Instructions:
Prep the Leaves: Blanch leaves in boiling water for 2 minutes. Immediately plunge them into ice water to preserve their vibrant green color. Pat dry and use a mallet to gently flatten the thick central rib for a tighter, more even roll.
The Filling: Combine sausage, minced mortadella, squeezed bread, egg, Parmigiano, garlic, and spices. Mix until the filling is rich and uniform.
The Roll: Place a spoonful of filling at the base of each leaf. Roll tightly, tucking in the sides to create a neat parcel.
Sauté: Melt butter and sage in a wide pan. Place rolls seam-side down and sauté until lightly golden.
Braise & Bake: Deglaze the pan with the white wine, scraping up the flavorful browned bits. Transfer the rolls and juices to a baking dish.
Finish: Bake at 180°C for 25 minutes. This braising method ensures the cabbage becomes buttery and tender rather than dry.
Why We Love It: Involtini di verza is winter baked into a single, elegant parcel. We love this dish because it perfectly balances the rustic heart of Lombardy with a refined, buttery finish. The contrast between the vibrant, crinkled cabbage and the rich, nutmeg-scented filling creates a multisensory experience that feels both celebratory and deeply homey. It’s a recipe that invites you to slow down, from the rhythmic tucking of each leaf to the long, low braise that fills the kitchen with a savory aroma. It brings people together around the hearth, sparking the kind of nostalgia that only true Italian comfort food can provide.
Wine Pairing: For a dish that embodies the high-altitude soul of Lombardy, only a Valtellina Superiore Sassella will do. This Nebbiolo (known locally as Chiavennasca) offers a refined minerality and a persistent bouquet of dried rose and alpine herbs. Its elegant tannins and structured acidity are essential for cutting through the richness of the sausage and Parmigiano filling, balancing the savory depth of the braised cabbage while preserving the dish’s quiet, rustic elegance
As January wraps Lake Como in a quiet, silvery mist, it is a time to slow down, reflect, and reconnect with tradition. We hope you find time this month to wrap yourself in local silk, wander the ancient, quiet streets of Como, and linger over a table filled with the simple, restorative flavors of the season.
See you on the lake,
The Lake Como Kitchen Experience Team