Gargnano – quiet, undisturbed island for our holiday

Gargnano – Photo © parke ??
excerpt from the book “Lake Garda”

Gargnano: In the center of the natural park “Alto Garda Bresciano”, there is still a quiet, undisturbed island for our holiday, a secure place to recreate the conditions of a necessary inner balance, and where the mild, soothing climate helps the recovery of subjects with hearts problems: Gargnano with its twelve dependent villages: Muslone, Villa, Bogliaco, Villavetro, Fornico, Zuino, Musaga, Sasso, Navazzo, Liano, Formaga and Costa.

The Garda environment is considered the botanical garden of Europe, and Gargnano, for its climate, is the core of it. The lemon trees and the orange trees, for many years, characterized the economy of the place. They are a fair illustration of this.

Immersed and surrounded by the green of the vegetation and by village traditions, one forgets the straining rhythm of daily activity, and the peaceful night disperses every care. The picturesque narrow streets of Gargnano lead to little harbors where fishing boats and Olympic class boats lazily rock.

One can fish for the “carpione”, the king of the freshwater fishes, in the deep and waters of the lake. Offshore, exciting local competitions take place, using the “bisse”, a traditional racing boat, crewed by local young men, rowing in the standing position – a colorful spectacle indeed – also internationally known sailing races, among which the historic “Centomiglia” stand out, organized by the efficient sailing club, the “Circolo Vela Gargnano”.

Gargnano Port – Photo © Marco Squassina
Gargnano: Sport events

Very popular are also the foot-races, among which are the “10 Miglia” and the “Maratona del Garda”. Tennis, Golf course, trekking, mountain bike, free climbing, pigeon shooting, sail, and windsurf, complete the sporting activities.

At only a short distance from the lake, by way of pleasant pathways and easy driving tracks, it is possible to reach a height of 1,000 meters from where you can admire the splendid view and stroll in green surroundings. Signs also remain of the Second World War.

The presence in Gargnano of Benito Mussolini (1943 – 1945) is noted by his stay at Villa Feltrinelli and by his general headquarters at Palazzo Feltrinelli. Today the villa is a luxury villa hotel and the location of the University of Milan’s “Institute of Languages” for Foreign Students. In the tranquility of Villa, the English writer D.H. Lawrence once stayed at “Villa Igea”. He painted an unforgettable picture of the village of Gargnano and its inhabitants in his book “Twilight in Italy”.

Where to stay in Gargnano

There are hotels, apartments, condo-hotels, and villas available, check them out and make a reservation here.

How to get there

In part courtesy and © of

Other destinations for tourism in Lombardia

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.

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