TASTING THE TOC ORIGINAL BELLAGIO'S CUCINE SPECIALTY

The "Toc" is the Bellagio dish par excellence and is over 150 years’ old.
 
It used to be prepared only on Sundays and on bank holidays when families could finally gather and cook using the best that the land and human hands could offer.

Over time it became a symbol of conviviality and time spent altogether. Even today eating Toc means gathering around a pot and enjoying each other’s company, as well as savouring the taste of Bellagio cuisine.
 
 
Toc is a creamy yellow polenta made using traditional cheeses
from Bellagio dairy.
 
For a good Toc, you must first select the flour for the polenta. Our favourite is the maize which has been stone-ground since generations by the Sancassani Mill in Bellagio. This is because it’s the one that is most reminiscent of the flavours of yesteryear and is the one that gives the polenta the right consistency for adding the cheese. Next you make the polenta. Continue to stir it for an hour, adding the cheese and butter. Both the butter and cheese are produced in Bellagio by the dairy cooperative. Once it is ready, place in the middle of a circle of chairs and eat it by making “tocs” using your hands.
 
WHAT DO YOU EAT IT WITH?
 
To accompany the Toc, home -cured meats, agone fish, stuffed cold chicken and seasonal fruit are served and, to finish, Ragèl, the traditional Bellagio mulled wine, and Miascia, a type of local fruit cake. All served with nostranello cheese.
 
What do you need it with?
TOC
MISSOLTINI
LOCAL SALAMI FROM MARCO D'OGGIONO
FRESH FRUIT AND NUTS
RAGEL
MIASCIA CAKE
CAFFè ESPRESSO – MINERAL WATER
HOUSE RED WINE

The minimum number of people to be able to prepare it is 15 people except
Saturday at dinner and Sunday at least 25 people for lunch
 

Selection of wine avalaible to perchause separatly in the propose under below