Strolling over the stone patchwork walks of Corso Italia you can gaze to your right and see the majesty of the massive lake. Towering Swiss Alps seem to encircle you in their beauty and silhouetted shapes. The islands of Isola Bella, Pescatori and Madre seem like green oases in the flat waters of Maggiore. On the left you can stroll by some of the grandest European hotels each adorned with flowered balconies, ornate metal work and the pampered lawns.
Lake Magiore has refused the big industry that nearby Como has accepted with open arms. Como with its city like pace, fancy shops and crowded streets seems a world away from the calm comforting and gentle vibe of towns like Stresa and Baveno. Maggiore feels as it were frozen in time, stopped somehow in its most glorious moment.
Baveno with its short lakeside walkways, hip local cafes and family run pizzerias. On the shore are grand hotels boasting marble adorned bathrooms, dual balconies and gold trimmed doors; it’s not gaudy, it’s elegant in the most European way.
Become friends with Antonio and Franco two brothers who own La Trappola a local ristorante where they welcome each guest with a smile and a “how are you” in the thickest Italian accent. The freshest pasta, pizza and local dishes are prepared not with tourism efficiency but with gentle care of which your grandmother would approve. They come to visit each table to take a moment in time to meet you and truly wonder who and where you are from. You get a true sense of family and welcome not found in other busy areas of Italy.
During warm summer nights outdoor markets take root in the town square. They don’t offer the usual knick knacks but well thought out choices of fine and unique items. Over there, a man from Africa sells hand carved figurines, imported incense and handmade wooden combs and brushes. Stroll by a table top full of antique cameras, fine pens, pencils and colorful handmade candles.. each vendor displaying their pride with every glance of their goods. The smell of sandalwood tickles your nose.
The places to rest your head in Baveno offer a wide range. Campgrounds under the stars, just steps away from the lakes edge; small very well done three star hotels with lake view balcony’s or amazing grand old baroque style hotels offering everything from spas, Olympic indoor pools to marble tunnels under the ground filled with the finest art in the world.
If you are considering a visit to the lake region of Italy; break away from what you may have herd and venture over to Lake Maggiore for a pleasant surprise.
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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)