If you haven’t dined at Ristorante del Lago yet, you need to reserve your table today! With a warm and inviting interior designed by Adam D. Tihany, you can enjoy a relaxing evening at a table with a lakeside view. The menu reflects dishes hand picked by our chefs from the finest culinary regions of Italy, with classics like Saltimbocca and Lasagne. To create these delectable dishes, Chef de Cuisine Justin Miller and his talented team have a variety of kitchen gadgets directly imported from Italy to create the most authentic meals possible.
The Aging Room of Ristorante del Lago sits in the back right corner of the restaurant and proudly boasts a variety of the best Italian meat and cheese we could find. One of only a few in the country, this room stores Prosciutto di Parma, Parmigiano Reggiano and other imported products at the perfect temperature. Set between 55 to 58 degrees, the meats and cheeses in the Aging Room continue to mature for more reinforced and complex flavors.
The contents of the Aging Room are the finest from Italy, and all come with their own unique backgrounds. Prosciutto di Parma comes from the heart of the Parma River Valley, where Giovanni Tosini carries on his family business started in 1905. From selecting the feed to determining the age and weight of each animal slaughtered, Giovanni is involved in each step of creating the best Prosciutto di Parma possible.
Giant wheels of Parmigian Reggiano carry five generations of experience from the Serra family. They control every part of production from growing grass, milking, cooking, and aging all on property, and give their Bruna Alpina brown cows a high quality life to produce the rich milk used to make the cheese.
Along with the meats and cheeses, the Aging Room also sports authentic Balsamico di Modena made by the Cattani family, who grow their own grapes, and carefully age the balsamic vinegar in a process completely done by hand. The olive oil of Ristorante del Lago comes from a family that also makes some of the best Chianti wines of the Florence region. A few grape stems and leaves are intentionally ground into the mixture to create a rich and herbaceous flavor like no other oil.
To slice our perfectly marbled Parma Hams, Ristorante del Lago has a 50th Anniversary Parma Slicer, which commemorates the high standards Parma holds for their ham. The meat must come from the Parma region of Italy, and farmers have to obtain special permits to certify their ham as the finest quality. The gleaming 18 inch blade slices the prosciutto paper thin, while the platform shifts with every crank to ensure each slice is precisely the same thickness. A smaller Parma slicer cuts imported salami and mortadella, all of which go on a board to create a delicious Antipasti Misti to begin your meal.
This is only the beginning of the gadgets! Check out next Thursday’s Tastings to learn about pizzas, pastas, and rotisseries at Ristorante del Lago!