September on the lake
As summer softens into early autumn, Lake Como slips into a slower, golden rhythm. Morning light glints off still water, evenings call for a light shawl, and vineyard terraces in the nearby valleys begin to hum with harvest preparations. It’s a gorgeous moment for long strolls, late lunches, and lingering tastings that celebrate the season’s star: the grape.
This month, we’re focusing your time on the glass and the vine. Below you’ll find our curated picks for nearby vineyards and tasting rooms, plus our Ingredient of the Month (grapes, naturally) and a deeply seasonal Recipe of the Month that captures the cozy, just‑about‑fall feeling of September.
wine tastings & vineyards near Lake Como
Valtellina sits just beyond the northern tip of the lake. Steep, stone‑walled terraces where Nebbiolo (locally called Chiavennasca) clings to sun‑splashed slopes. A little further west you’ll find small, scenic producers above the Alto Lario; and for a sparkling‑wine day trip, Franciacorta is within comfortable reach. Bookings are essential for nearly all of these, harvest time is busy, so reserve ahead and wear good walking shoes for terrace paths.
Nino Negri (Chiuro, Valtellina)
Historic cellars, textbook Valtellina. Expect a guided walk through the aging rooms, then flights that showcase the region’s elegant, alpine style of Nebbiolo, from bright Rosso di Valtellina to more structured single‑cru Superiores. Appointments recommended; plan 90 minutes and arrive a few minutes early for check‑in.ARPEPE (Sondrio, Valtellina)
For lovers of patience and place. ARPEPE is known for long elevage and a delicate, aromatic expression of Nebbiolo. Tastings spotlight differences between subzones (Sassella, Grumello, Inferno), with staff happy to connect the dots between altitude, soil, and style. Strictly by appointment; limited groups keep it quiet and focused.Cantina Sorsasso (Domaso, Alto Lario)
Lake views and local curiosity. On the hills above Domaso, this family winery pours IGT Terre Lariane wines, think crisp whites and light reds grown within sight of Como’s waters. Tours typically include a stroll among vines and a seated, relaxed tasting. A great option if you’re staying near the northern shore.A Franciacorta day trip (choose one: Bellavista, Berlucchi, or Mosnel) - Franciacorta festival Sept 19—21
Craving bubbles, beautiful views and history? Head south to Lombardy’s heartland of traditional‑method sparkling. Most houses offer a cellar tour followed by side‑by‑side tastings (Satèn, rosé, vintage bottlings) that show how vineyard sites and aging change texture and finesse. Book the earliest slot, then linger for lunch among the vines.
Ingredient of the Month: grapes (uva)
September belongs to the grape. Beyond wine, this fruit brings juicy brightness to cheese boards, roasts, salads, and sweets. Look for firm skins, plump berries, and a fragrant bloom on the surface—the pale, powdery coating that signals freshness. Red, white, or black varieties each bring something different to the table: red grapes lean jammy and robust, whites feel floral and citrus‑bright, and black grapes often deliver deeper, spiced notes.
Here are four of our favorite ways to enjoy it this month:
Roasted Grapes with Thyme & Burrata: Toss seedless grapes with olive oil, thyme, and a pinch of sea salt; roast until just blistered. Spoon alongside burrata on warm crostini and finish with cracked pepper and a drizzle of honey.
Chicken with Grapes & Pan Jus: Sear chicken thighs, then deglaze the pan with a splash of stock (or a spoon of verjus). Add halved grapes and a knob of butter to gloss the sauce. The grapes collapse into a silky, sweet‑savory jus.
Grape, Fennel & Walnut Salad: Shave fennel and toss with halved grapes, toasted walnuts, and a lemon‑mustard vinaigrette. Add shaved aged cheese to turn it into a perfect late‑summer starter.
Frozen Grape “Granita” Cups: Freeze seedless grapes in a single layer. Pulse in a food processor with a squeeze of lemon and a spoon of sugar until fluffy and frozen, instant sorbet texture with nothing but fruit.
RECIPE OF THE MONTH: Grape Focaccia (Schiacciata all’uva)
Schiacciata all’uva (“squashed with grapes”), an early‑autumn classic with roots in central Italy’s harvest traditions. This harvest bake has long been a countryside treat during vendemmia. Classic versions use small, dark wine grapes; seeds are traditional but modern bakers often choose seedless for easier eating.
This focaccia is the best kind of sweet‑savory: olive‑oil plush, lightly crisp at the edges, dotted with juicy grapes that burst into jammy pockets beneath a crackle of sugar. Some versions are single‑layer; others are double‑deckers with grapes tucked both inside and on top for extra jamminess. And feel free to add a little twist of your own, we have added rosemary, which brings a gentle pine note; but you could add orange zest for a bright lift; or a spoon of coarse sugar gives that nostalgic bakery crunch.
Ingredients:
For the dough
500 g bread flour (or strong all‑purpose)
10 g fine sea salt
7 g instant yeast
375 g lukewarm water (about 75% hydration)
40 g extra‑virgin olive oil (plus more for the pan and finishing)
For the topping
500–600 g red seedless grapes (or small wine grapes), halved if large
2–3 tbsp granulated sugar (plus extra for sprinkling)
1–2 tsp fresh rosemary, finely chopped (optional but lovely)
Flaky sea salt, to finish
Instructions:
Mix & first rise (60–75 minutes): In a large bowl, whisk flour, salt, and instant yeast. Add water and olive oil; mix with a spoon until no dry bits remain. Rest 10 minutes, then perform 2–3 rounds of stretch‑and‑folds every 10 minutes to build gentle strength. Cover and rise until puffy and roughly doubled.
Pan & second rise (30–40 minutes): Generously oil a 33 × 23 cm (13 × 9 in) pan. Tip in the dough and, with oiled fingers, press and dimple it toward the corners. If it resists, rest 5–10 minutes, then finish stretching. Lightly oil the surface, cover, and let it get pillowy.
Top: Scatter two‑thirds of the grapes evenly over the dough, pressing some slightly into the surface. Sprinkle with sugar and rosemary (if using).
Bake (20–25 minutes at 220°C / 425°F): Bake on a middle rack until the edges are deeply golden and the top is glossy and bubbling. In the final 3–4 minutes, add the remaining grapes and a touch more sugar so you get fresh pops on top without overcooking them.
Finish: Brush or drizzle a little olive oil over the hot focaccia. Finish with a tiny pinch of flaky sea salt and, if you like, one last whisper of sugar for that classic crackly sheen. Cool 10–15 minutes before cutting into squares.
Why We Love It: Grape focaccia captures the precise hinge between seasons: late‑summer fruit meeting cool‑evening baking. It’s unfussy to make, stunning to serve, and even better the next morning with coffee.
Wine Pairing: Keep it local. Pour a lightly chilled Rosso di Valtellina for the savory‑sweet version (rosemary, flaky salt), or lean gently sweet with a late‑harvest Moscato Giallo. If you’re celebrating, a glass of Franciacorta Satèn turns it into dessert‑as‑occasion.
We hope September brings you slow afternoons, golden light, and something delicious in your glass. As always, we’ll be here with seasonal ideas and local tips to make the most of your time on the lake.
See you on the lake,
The Lake Como Kitchen Experience Team