Cittadella delle Scienza della natura
The citadel of Sciences of Nature
Above the city among the cold forests of Campo dei Fiori, is the Citadel of the natural sciences founded in 1956 and named Virgil astronomer Giovanni Schiaparelli. The Citadel includes Astronomical Observatory, Centre for Geophysical Prealpino with Wall Clocks and Seismological Observatory, the Park and the Botanical Gardens for the conservation of the flora of the Alps of Lombardy and the Botanical Research Centre. There, among the leaders of the fir trees, the silence of the valleys, the broad, beautiful scenery of mountain ridges and the vast Po Valley, for generations, alternate babies, children and scholars to probe stars and study the weather and climate.
The astronomical observatory “Schiaparelli”
The Observatory was built in 1963 and stands a 360 ° free horizon on top of the Campo dei Fiori share 1226 mt. Home to the Dome of the Levant, where there is installed the reflecting telescope, equipped with glasses for astrophotography seekers and equipment and the Dome of the West with a photographic camera. The second dome was completed in 1997.
City Park “Zambeletti”
Entitled to the pioneers of the mountain from Varese, the Park covers an area of approximately 60 hectares. On the north side overlooking the forest mixed with beech, spruce, and hardwoods, while south of prevailing forest of spruce. Between 1904 and 1908 was created the first larch of Italy, consisting of 564 000 copies well.
Botanical Garden “Tomaselli”
It’s for the collection and acclimatization of the flora of the Alps and Alpine Lombard foothills. The garden is organized according to courses specially marked and accompanied by display kiosks that explain issues to the naturalistic aspects of the Campo dei Fiori.
Where to stay in Varese
There are hotels, apartments, B&Bs, and guesthouses available, check it out and make a reservation here.
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)