You're with us to relax
Our housekeeper lives on-site and looks after the daily cleaning of il Ronco's communal areas. Towels and bed linens are changed once a week. If you'd prefer a different schedule or would like to include daily bedroom cleaning or even someone to do the ironing, it's no problem, just ask and we will provide you with a quotation for the extra services you require.
If you'd prefer to leave cooking duties at home, our chef, Marco, is a dab hand at catering for families and large groups and can be called on to prepare delicious meals, using fresh, local ingredients and recipes. Chef Marco is also available to provide cooking classes on-site during your stay. Scroll down to find out more and for our sample menus.
Why not plan a menu with Marco, learn to prepare a new authentic Italian dish and then treat your group to dinner? Our favourite is Marco's menu from the Northwest!
Meet Marco
Chef Marco was formerly an engineer but his real passion has always been preparing delicious meals.
Having cooked for his family and friends for years, Marco decided to follow his heart and train to become a chef. He wasn't interested in opening a restaurant, so he became a mobile private chef instead.
He also runs cooking classes from his home for lucky visitors and guests. Marco is a specialist in regional Italian cuisine with a twist: he loves cooking "sous-vide".
Cooking classes
As well as providing you and your group or family with incredible meals and catering, Chef Marco is also available to run cooking classes at il Ronco. All ingredients are supplied and are chosen by Chef Marco on the day and sourced mainly from local farms.
All menus also feature suggestions for superbly paired wines, which Marco is happy to choose and supply specially to accompany your chosen dishes, whether he prepares them for you or teaches you how to cook them yourself. Marco particularly likes special occasions and is happy to put together a class menu suitable for your celebration!
Sample menus
Some of Marco's wonderful menus are below. There's usually something for everyone, but if not, he is happy to provide alternative dishes and vegetarian menus on request.
+ Summer
Prosciutto e melone Parma ham and melon
Melanzane alla parmigiana Aubergines baked in layers with mozzarella cheese and topped with tomato sauce and Parmesan
Tiramisù Coffee flavoured dessert made with layers of coffee-soaked ladyfinger biscuits (savoiardi) and a cream of mascarpone, eggs, sugar flavoured with cocoa
+ Autumn
Bruschette Grilled bread rubbed with garlic and dressed with different toppings (diced tomatoes and basil or mushrooms and cheese or goat cheese and anchovies or …)
Gnocchi castagne e funghi Chestnut flour small gnocchi made with porcini mushrooms and pecorino fondue
Involtini Thinly sliced veal rolled with ham and cheese and pan fried
Zabaione Traditional spoon dessert made with eggs, sugar and Marsala wine, served with ginger shortbread
+ Winter
Pizzoccheri Ribbon pasta from the Valtellina region in northern Italy made with buckwheat flour, cooked with potatoes, cabbage served layered with lots of cheese and butter dressed with garlic lightly fried in butter.
Brasato al Barolo Braised beef slowly cooked in Barolo wine with vegetables and herbs
Sbrisolona (1,3,7,8) Crumbly almond cake made with a mixture of corn and wheat flour, served with mascarpone cream
+ Fish
Cannelloni al salmone Baked large pasta tubes (cannelloni) filled with salmon, leeks and ricotta cheese, covered in a béchamel sauce
Polpo con patate Octopus and potato salad served warm and garnished with parsley
Biancomangiare Known in France as blancmange, it is a cream, sugar and almonds creamy dessert flavoured with orange blossom water
+ Meat
Lasagne alla bolognese Traditional Bolognese lasagne with ragout (pork and beef) and parmesan béchamel
Tagliata di Angus Angus beef sirloin cooked whole and served off the bone and thinly sliced
Torta Giulio Dark shortcrust cake with a salted caramel and dark chocolate ganache filling
+ From the Northwest
Trofie al pesto Traditional pasta from Liguria cooked in the traditional way with small potato cubes, green beans and dressed with pesto sauce
Vitello tonnato Thinly sliced veal served cold with a creamy tuna sauce
Bonet Chocolate and amaretti biscuits spoon dessert from Piedmont
+ From the Northeast
Risotto radicchio e salsiccia Risotto with sausage and red chicory from Treviso
Baccalà alla Triestina Fresh cod cooked with anchovies, potatoes and parsley
Strudel Apple cake served with whipped cream
+ Sicilian
Pasta con le sarde Pasta with sardines, anchovies, wild fennel, saffron, pine nuts, raisins and fried bread crumbs
Caponata Sweet and sour aubergine dish from Sicily
Cannoli siciliani Crunchy pastry tubes filled with a ricotta cheese based sweet cream and various flavours
+ Neapolitan
Impepata di cozze Fresh mussels cooked with extra virgin olive oil, garlic, parsley and black pepper, served with grilled bread
Sartù di riso Neapolitan Rice Timbale stuffed with meatballs, mozzarella, sausage and peas in a ragout sauce
Pastiera Neapolitan tart filled with cooked wheat, eggs, ricotta cheese and flavoured with orange blossom water
+ Roman
Carbonara One of Rome’s favourite pastas, this is the traditional recipe that only uses fresh eggs, guanciale (a special bacon made from the cheeks of the pig), parmesan cheese and black pepper
Puntarelle fritte A type of chicory usually served with an anchovy, garlic and olive oil sauce
Torta della nonna Traditional tart with a custard-like filling, flavoured with lemon and finished with pine nuts
What our guests say
"We loved this beautiful, cozy house and everything about it!
From the fully stocked kitchen to the lovely pool, we enjoyed the whole experience very much. We would highly recommend, easy access from Milan airport, a short drive from Lake Como and a really fun and romantic atmosphere.
Francesca is lovely and accommodating. Book and enjoy!"
- Hannah G.