Food makes an event. Wikimania Esino Lario relies first of all on all local restaurants, bars and food shops. The number of seats available is increased during Wikimania by using other buildings made available by different private owners. We have also considered the use of a tensile structure, a catering service, and the involvement of street food vendors (which is quite a big fashionable thing right now). Esino will allow to provide participants with varied and interesting culinary experiences. Tommaso Fara will be our food curator, checking and coordinating the menus (biographies of the team).
The Esino Lario traditional local cuisine is a simple mountain cuisine, based essentially on polenta, potatoes, dairy products, nuts and pork meat, with some specialities such as the ravioli called patole or the simple dessert called "paradell". More broadly the traditional cuisine of Lake Como, Valsassina and Valtellina includes specialities such as fish from the lake (i.e. lavarelli - whitefish, pesce persico - perch) on a white risotto, pizzoccheri and grilled pork (ribs and sausages). The local cuisine is today always mixed with Italian cuisine coming from different regions and which can satisfy also vegetarian (V) and vegan diets (VV) and include meat dishes which do not include pork. We will concentrate on Italian and mountain food for two reasons: because we are in Italy and in the mountain, and because this is the kind of food local providers are more accustomed to preparing.
Breakfast will be provided by hotels, restaurants and bars; we are considering the idea of providing apartments with a welcome box which includes our welcome kit, information about the apartment and the basics to have breakfast. Differently from the Italian tradition, lunch will be a lighter meal than dinner; in Italy we would say that it is mainly focussed on the "primo" (what in Italy is the first course); there will mainly be pasta, pasta and rice salads, salads, vegetables, cheese and bread, and of course fresh fruits. Dinner will be on the "secondo" (what in Italy is the second course or main course); there will be mainly traditional cuisine, meat, soups with beans, stuffed vegetables and of course vegetables and bread, and of course a dessert. Pizza will be available in two restaurants and sandwiches in bars. We will discuss with restaurants and the catering about the menus to make sure there is variety.
We are aware that non-Italians get a little tired of pasta after few days (even if it has different shapes and sauces, people just see it as a lot of pasta pasta pasta), so we would like to allow them to taste some specialties – also vegetarian (V) and vegan (VV), which will be selected according to seasonal-local-available ingredients and the weather – they might not know or they might have experienced differently: for example polenta (VV), pizzoccheri (V), panzanella (VV), zuppe di legumi (VV), minestrone (VV), caprese (V), prosciutto e melone, panettone gastronomico, bluefish (such as sardines, anchovies and mullet) pollo alla cacciatora, vitello tonnato, bruschetta (VV), risotto (V), farinata (VV), focaccia (VV), piadine, tramezzini, gnocchi (VV), ravioli (V), parmigiana (V), fiori di zucca ripeni (V), peperonata (VV), caponata (VV), carciofi alla zudìa (VV), cheese with honey and jams (V), verdure sott'olio (VV), pasta al forno (V); and desserts (of course all vegetarian, and some of them also vegan) such as sorbetti (VV) e gelati, panettone and pandoro, cantucci con il vin santo, panna cotta, tiramisù, gelatine di mele cotogne (VV), semifreddo, granita (VV), torrone, affogato al caffè, zabaione, bunet, panforte, confetti (VV), salame al cioccolato, pesche al vino, gianduiotti, croccante (VV), frutta di pasta di mandorle (VV).
To satisfy different tastes and diet, during Wikimania we will focus broadly on Italian cuisine with a specific attention for vegetarian and vegan food. We will not ask all restaurants to use vegan dairy or to cook specialities from other countries because they are not necessarily accustomed to those menus and ingredients; vegetarian and vegan food is already part of our Mediterranean cuisine and we will focus on it. The restaurants in Esino Lario – and the available food market - is not equipped to produce a properly Kosher food (we are also unable to manage two kitchens for the tensile structure and the catering), but we hope vegan food can maybe provide an adequate compromise. Food will be labelled and one restaurant will focus on specific dietary needs. We can organize without specific problems to have soya milk available. Local cuisine will be served in particular in two specific restaurants.
Restaurants and bars
Restaurants outside Esino Lario
|Al Terrazzo Eremo Gaudio||Perledo||40||25 euro|
|Crotto del Meo||Perledo||60||22 euro|
|Ristorante Del Sole||Varenna||120||27,50 euro|
|Ristorante Il Cavatappi||Varenna||20||27,50 euro|
|Ristorante La Contrada Villa Cipressi||Varenna||70||25 euro|
|Ristorante Cavallino||Varenna||40||25 euro|
|Ristorante Crotto di Pino||Varenna||50||35 euro|
|Ristorante Gourmet Royal Victoria||Varenna||300||40 euro|
|Ristorante Nuova Isola||Varenna||30||30 euro|
|Ristorante La vista Milano||Varenna||55||-|
|Ristorante Olivedo||Varenna||40||30 euro|
|Ristorante Quatro Pass||Varenna||-||30 euro|
|Ristorante Victoria Grill||Varenna||100||25 euro|
|Ristorante Varennamonamour||Varenna||45||30 euro|
|Ristorante Moncodeno||Varenna||55||22 euro|
Crowd management for the food
The tensile structure with the catering is necessary to manage lunch (this assures that lunch is provided very closed to the location of the venues), but we envision to avoid catering for the evening to provide variety, to limit the costs for participants and to take advantage of the existing restaurants.
We expect to use tickets to manage lunch and dinner. At the moment the hypothesis is to assign lunch seats randomly (except for special diets) and to implement a reservation system for the evening with also thematic dinners planned before the event.
|Site||Breakfast||Lunch||Coffee break (always open)||Dinner without catering (2 shifts)|
|Bar Ristorante Centrale||160||150||250|
|Ristorante albergo La Montanina e Rosa delle Alpi||160||150||250|
|Bar La Ruota||50||50|
|Bar La Sosta||100||50|
|Catering in the tensile structure||500||1000||no catering|
|La Lucciola (also accommodation)||100||100|
|Santa Maria (also accommodation)||30||30|
|Villa Rogo-Pime - has kitchen||70|
|Ristoro - has kitchen||50|
Please note that for breakfast there are also some B&B (which are not included above) and we are also considering to use welcome box (managed by the local food shops).
Management of the lunch and coffee breaks
|Expense||Number||Days||Cost/Unit||Total in euro||Total in dollars|
|coffee breaks preconference||500||3||€ 5||€ 7.500||$ 10.293,67|
|coffee breaks conference||1.000||3||€ 5||€ 15.000||$ 20.587,35|
|catering lunch||500||3||€ 22||€ 33.000||$ 45.292,17|
|restaurant lunch (conference and preconference)||500||5||€ 10||€ 25.000||$ 34.312,25|
|Total amount planned in the estimated costs||€ 80.500||$ 110.485,45|
|Currency||€ 1,00||$ 1,37|