Bellagio via Lecco and Varenna

This is an excerpt from the book “Lake Como” by Enrico Massetti.

Lecco Pescarenico - photo © Cendali Gianpietro
Lecco Pescarenico – photo © Cendali Gianpietro
Lecco

“One arm of Lake Como turns off to the south between two unbroken chains of mountains, which cut it up into a series of bays and inlets…”  Alessandro Manzoni.

lago Como map medium

This boat route runs along the Lecco branch of Lake Como, with a departure from Lecco and arrival at Bellagio after a stop in Varenna.

This is a brief overview of the itinerary proposed:

Varenna - Bellagio Ferry Photo © Silvia Massetti
Varenna – Bellagio Ferry Photo © Silvia Massetti
Abbadia Lariana
Mandello Lario seen from Varenna
Mandello Lario
Bellagio
Bellagio – Photo © Alex Molchan
Bellagio
The North part of Lake Como by boat
Varenna - photo © Cendali Gianpietro
Varenna – photo © Cendali Gianpietro
Varenna
Varenna

Villa Cipressi, now an hotel belonging to the city of Varenna, gives the possibility to visit, through a botanic pathway, century-old gardens with tiered terraces till the lake, containing plants of a rare beauty and worldwide botanic importance.

Where to stay in Bellagio

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

Where to stay in Varenna

There are hotels, apartments, villas, and B&Bs available, check it out and make a reservation here.

This is an excerpt from the book “Lake Como” by Enrico Massetti.

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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