Golf Courses near Milan

Golf Greens
This is a partial list of golf courses near Milan.

  • Golf Club Lombardy. Just outside Milan in the Royal Park at Monza. This world championship 27-hole course, site of many Italian Opens, has sloping greens with high, natural roughs.
  • Villa D’Este Golf Club. Near Montorfano, this world-famous course has recently undergone extensive renovation. Host of 12 Italian Opens, the 18-hole course requires precise strokes; the ups and downs call for total concentration.
  • Golf Club La Pineta. One of the most prestigious in Italy, this 18-hole course combines technical challenge and remarkable beauty. Home of the Stracciari Open International, its first 9 holes are hilly. The two slopes that edge the fairways make them seem much narrower than they actually are.
  • Santa Martretta. Via Chitola 49, Pavia (9 holes).
  • Menaggio e Cadenabbia. Via Golf 12, Como (18 holes).
  • Carimate. Via Airoldi 2, Carimate (18 holes).
  • Monticello. Via Volta 4, Cassina Rizzardi (36 holes).
  • Barlassina. Via Privata Golf 42, Birago di Lentate (18 holes).
  • La Roserra. Via Montebello 4, Chiuduno (9 holes).
  • Royal Sant’Anna. Annone di Brianza (9 holes).
  • Bergamo. Via Longini 12, Almenno S. Bartolomeo (18 holes).
  • Bogliaco. Via Golf, Toscolano Madermo (9 holes).
  • Varese. Via Vittorio Veneto 32, Luvinate (18 holes).
  • Le Rovedine. Via Marx 1, Noverasco di Opera (9 holes).
  • Lanzo. Lanzo d’Intelvi (9 holes).
  • Molinetto. Cernusco sul Naviglio (18 holes).
  • Franciacorta. Nigoline di Corte Franca (27 holes).
  • Garda Golf. Via Angelo Omodeo 2, Soiano del Lago (27 holes).
  • Ponte di Legno. Via IV Novembre 56, Ponte di Legno (9 holes).
  • Zoate. Via Verdi, Zoate di Tribiano (18 holes).

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)

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