A deeply-rooted network: Where we come from.

Slow Lake Como is first of all part of a wider network of organizations committed for a long time in developing in Como’s region the culture of responsible purchasing habits and short distribution chain practices. Starting from this experience we aspire first of all to show to our guests and to the tourists visiting our region the sustainable production and living style bravely practiced by farmers, breeders, artisans and ethical purchasing groups in our region.

An expanding network.

Our goal is taking these values, which are part of our personal history and experience, to the field of tourism and heritage recreation. We are a small business organization which, in order to achieve this, works on a perspective of a system. We have created and we want to develop through time a network of relations and collaborations with businesses and associations which follow the guidelines of “slow” tourism (link), which believe in the principles of authenticity, sustainability and re-discovery of the local culture and traditions. This network includes some traditional tourism operators, structures identifying in our principles, but also farmers, breeders, local artisans. We are not talking about souvenir shops. They are alive organizations where excellence is produced respecting the environment. For us, they are not the stages of a tour, they are the ambassadors of our region, collaborating with us to let you live, with all your senses, an unforgettable experience.

A thinking and active network

Finally we have connected this world of producers with that of intellectual knowledge. Indeed, we believe that culture is born from the encounter between knowledge and know-how. Our collaborators include professional guides, historians, archaeologists, even scientists and economists. All of them love our region, they all share the desire to describe it under infinite points of view. Every member of the network collaborates to our initiatives with proposals for activities, courses, wine and food experiences, in a perspective of integration and coordination.

HOSPITALITY

PRODUCERS