Tales of the people, traditions, trades and products of the area inland of the lake. The interweaving of these elements is self-evident to those visiting the Magasa area, pausing in the town and then reaching the characteristic barns with their thatched roofs and the extensive pastures of Cima Rest, where typical cheeses are produced.
The aroma of milk is accompanied by the color of flowers. For centuries the slopes of Monte Tombea and Monte Caplone have indeed been a place of refuge for very rare and much admired species of plants and numerous examples of alpine fauna.
The territory of the village of Magasa is characterized by a strong presence of barns, small, old, rural buildings used to preserve the hay and to breed cattle. The barns are mostly placed in the pasture of Denai and Cima Rest.
Until some decades ago the breeder lived here during all year round. In summer, from June to September, the shepherd made the hay, while the livestock was in public pasture land of Corna, Casina, Bait e Tombea. From Autumn to spring the shepherd took care of his livestock and dedicated himself to the production of cheese and butter. He worked also in order to maintain the building, and especially the hay-roof in good condition. He chopped the wood and made the work-instruments.
The architecture of these barns is the only one of its kind and, except some resemblance to some barns in other part of northern Italy (Monte Valpiana, in the Village of Bosco Chiesanuova, in the district of Verona and on the mountains between Asiago and Belluno), no exemplar exists in Italy.
The building, a masterpiece of efficiency and thrift, is made up of a ground floor closed by strong and thick walls of rocks. In the ground floor there are three rooms, the cowshed, to protect the livestock from the cold winter, the shepherd’s room, where the shepherd can produce and preserve the cheese and the butter and the warehouse (rolt).
The first floor has a floor made of wood boards leaned on strong beams. Here the hay was kept dry during all the winter round. The floor has very steep slope and it is covered with bundles of wheat hay, that are a meter and 20 centimeters long. The bundles are placed side by side and are put one on top of the other, to make them water-repellent.
How to get there
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)