Our bread is made at home following the ancient recipe of the Cornaggia family,
whose first entrepreneurial activity, back in 1945, was a bakery in the same room which now houses the restaurant.
The dough is made with four types of flours and before being cooked it rests for 24-36 hours at a controlled temperature.
Portovino is the first and the only restaurant on Lake Como which has the classical Focaccia from Recco, Liguria.
Our focaccia is made with medium-strong flour and without baking powder.
The dough, which stand at 3° for around 6 hours, is stretched out by hand and then stuffed.
The pan is for 2 people.
Reservations are always recommended.