Bicicle rentals is available in several towns around the lake:
Lake Como can also be visited by bicycle, for those who wish to use the bicycle as an ecologic and alternative means of transport, discovering cultural, historical and environmental aspects of the area. Scenic roads, and alternative routes to those followed by the main traffic and some real cycle paths offer the visitor an alternative way of visiting various parts of the lake.
The Northern part of the lake offers a large variety of easy bike rides in the meadows away from the traffic jams, inside the nature reserve of Pian di Spagna, the valleys of Valtellina and Valchiavenna. For more information
“Ciclovia dei Laghi” and “Sport and relax in bici” are two cycle tourism projects that cover the area between Lake Como and Lake Maggiore (Provinces of Lecco, Como, Varese, Verbano-Cusio-Ossola in Italy, and Canton Ticino in Switzerland).
On the Lake Como itself I recommend that you bike on the Eastern coast of the lake, from Abbadia Lariana through Varenna to Colico, as you can do it on the old road that runs on the edge of the lake, while all the auto and truck traffic now runs on the highway high on the mountain side (46.9 km). Warning: from Lecco to Abbadia Lariana – for 2,5 km – there is no bike route, the only way is to go on the “superstrada”, the highway that goes into tunnels with trucks running at 100km/hr. A separate cycle road has been in construction for years but is not yet complete.
The Western coastal road from Colico to Como through Menaggio and Cadenabbia is more dangerous, even if it’s not very busy, it has the car and truck traffic that is mixed with the biking (78.6 km).
There is a winding road from Como to Bellagio that has little car traffic and can be a good bike ride (32km).
There is a very winding road from Bellagio to Lecco that has very little car traffic (21.8 km)
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)