The history of Limone:
The name for the village comes from the latin word “Limen”, which means border. Surrounded by mountains and water the economic was based on fishing, olives and lemons. Then in 1932 the Gardesana Occidentale was completed and at last isolation came to an end.
After the world wars tourism started.
The inhabitants started to transform the little fishing village into a tourist resort, which is now one of the most important ones at Lake Garda.
Limone became famous in 1979 when the APOLIPOPROTEIN A-1 MILANO was discovered. This protein which is in the blood of the people born in Limone quickly removes the fat from the arteries and leads it to the lever which in the end eliminates. This protein is efficacious against arteriosclerosis and infarct.
The Old Town of Limone
In those small streets of the old town you can still breathe the past of Limone. Let the magical atmosphere of those seemingly painted corners flow into your soul. Every little corner is unique.
Small steps leading to tiny squares from where narrow streets leads you through the ancient part of Limone, passing houses, shops and the inhabitants of this marvellous little village.
Where the sun hardly warms windows, balconies and capitals you will find the colourful setting of geranium, wisteria, vine and bougainvilleas in blossom, lighting up those charming places and bringing the warmth of Lake Garda to your heart.
How to get there
There is a ferry from Malcesine to Limone del Garda, see its schedule at www.navigazionelaghi.it.
Courtesy and © of rivieradeilimoni.it
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)