All about Lake Como in Italy, Famous Y Shaped Lake

All about Lake Como
Villa del Balbianello – Lake Como

All about Lake Como: I offer tips on the best times to go on holiday, and explain what country it is into where it is within that country it is, in addition to the range of exciting holiday activities that are available.

What country is Lake Como In?

Lake Como is set in the country of Italy. Italy is in Europe, it is easily identifiable as a country within Europe and often is referred to by many as the one that looks like a boot. The capital city of Italy is Rome and has many other cities such as Venice which is famed for its Canals and Bridges and Milan for its glamorous Shopping as well as Pisa for the very famous leaning Tower.

Where is Lake Como?

 Lake Como is a lake of glacial form situated in Lombardy, in beautiful Italy.  It is the third-largest lake in Italy, coming after Lake Garda and Lake Maggiore. It is one of the deepest lakes in Europe and it is over 400 meters deep and at the bottom around 200 meters below sea level with it being fed by the Adda River.

The ‘Y’ shape with the northern branch begins in Colico. The towns of Como and Lecco create the start for the other two branches. Taking views of the lake’s ideal from each end and the lake flows out at Colico and Lecco. A boat service runs between the three intersections making it a beautiful base to explore the stunning scenery. Lake Como is around 40km from Milan to the South and only a few minutes from the Swiss Border – and George Clooney has a home their too.

When is the best time to go holiday there

The best time to go is any time between Late March and October making it just about the start of the season. Like a typical holiday destination, most hotels, and restaurants, as well as most leisure facilities, close from November until March. However, if you want to do some great exploring, it is better to go this time for climbing, walking, hiking and running.

In the summer months, you are more likely to see water-skiing, cycling, sailing, hiking or windsurfing. Or simply soaking up the sun going on with many tourists around the lake on Holiday to Lake Como. Although it is not that far from the Swiss border, the climate is still mild and sunny.  

Here are some basic facts about Como

Como produces around 80% of Europe’s silk export. It has been doing so since the fourteenth century when silkworms were first imported to Italy. As you would expect, fish is locally sourced and is available in nearly all restaurants on the Lake. There is also some great hiking to be done in the mountains and hills around Como.

There are plentiful activities to keep you entertained on Lake ComoComputer Technology Articles, as well as it is a fairly cheap holiday to Lake Como with most hotels offering all-inclusive holidays to Lake Como.
Source: Free Articles from


Jenny Simpson writes for Mancala, specialists in Internet Marketing Newcastle.

Where to stay in Como

There are hotels, apartments, B&Bs, and villas available, check it out and make a reservation here.

Other destinations in Lombardy

William Dellorusso
Lombardia in Cucina: The Flavours of Lombardy

Milan-style risotto, pizzoccheri Valtellinesi, and pumpkin tortelli to start; casoeula, Milan-style cutlets, frogs stewed in tomato to follow, and to send, a slice of sbrisolona cake or panettone.
Lombardy surprises with the richness of its culinary traditions and natural ingredients, which modernity has barely affected.
"Milano in Cucina" captures this kaleidoscope of flavours, with contributions from some of the most celebrated chefs on the culinary scene, who pay homage to their territory, and whose skill is able to present a modern vision in keeping with the region's progressive spirit.

The Italian Academy of Cuisine
La Cucina: The Regional Cooking of Italy

Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.

Milano in Cucina: The Flavours of Milan
The famous Risotto Alla Milanese gets its golden hue from the precious spice saffron. Legend has it that the dish came about when a Milanese painter decided to gild the risotto served at his wedding banquet with a harmless gold-colored dye. In Milan, they traditionally serve Risotto Alla Milanese with ossobuco (braised veal shank).
Traditionally made with raisins and candied citron, or with a creamy cream filling, the light, fluffy brioche-like bread called panettone may be tall or short, covered with chocolate or flavored with various liquors, but it’s always a symbol of the Christmas season.
With its hallmark domed shape, panettone graced Christmas tables in Milan since at least the 15th-century. Common knowledge claims its invention is from Milan. It is the most famous Christmas Lombardia food.

The Pax side of the Moon featuring Cesareo
Lombardia (Dicon tutti che sei mia) Quarantine Version - feat. Cesareo (Quarantine Version)

Sold by Services LLC. Additional taxes may apply. By placing your order, you agree to our Terms of Use.