Ponte di Legno is a lovely little town which has known how to maintain the charming qualities of the past, while perfectly integrating the needs of modern tourism. It is one of the oldest winter resorts in all of the Alps: a happy oasis, which prefers understatement to mundanity. It is situated in the middle of the wilderness of the Stelvio and Adamello Natural Parks.
Called the “Pearl of the Camonica valley” it is framed by two of the largest mountains of the Alps: on one side there is the Mts. Adamello/Presanella and on the other the Ortles/Cevedale.
Tonale is the skiable area of Ponte, where one can practice summer skiing with the certainty of finding good snow on the crevice-free, Presena glacier. During World War I this area was the scene of terrible battles.
Tonale offers slopes of various degrees of difficulty, all of which run through the woods and are equipped with artificial snow machines and three ski-lifts. The extremely technical and demanding Corno d’Aola slope runs for 7,3 Km with a gradient of 650 meters and ends in a very narrow trail among the woods. It is the most sought-after run and in the past was the theater of national and international races.
The most technically demanding slopes of the Tonale is the Direttissima, which runs from the Paradiso Pass, curving through hills and mounds under the cable-way and continuing on down for 2700 meters with a 710-meter gradient; the 4500 meters long Alpino slope which has a 725-meter gradient; and the 5 km long Valbiolo-Tonale Occidentale slope, which has a 620-meter gradient.
One can also ski on the Presena glacier.
The trails, which range between 2600 and 3100 meters in length, are wide but extremely bumpy.
The Presena slopes are open for skiing also in summertime, see the opening schedule… >>>
The Faita alpine shelter, situated along the road of the Negritella ski-lift which runs up to the sunniest slopes, is the ultimate skiers’ meeting place. Its sunny terrace is the place to see and be seen. It has a romantic, rustic restaurant where the Valtellina and Trentino specialties can be tasted: “strangolapreti” (spinach gnocchi), “polenta taragna” (buck wheat and corn polenta with the local magnuca cheese) and “pizzoccheri” (buck wheat noodles with cheese and potatoes). On the Ponte di Legno slopes (the most difficult in the area) the Valbione restaurant/alpine shelter is the most skilled skiers’ destination.
In summertime Ponte di Legno is a well-frequented holiday destination. Hiking, mountain climbing, golfing, Nordic walking, rafting are among the favorite activities.
The cable cars are open all summer, see their opening schedule… >>>
Text in part Courtesy of APT Provincia di Brescia, Brescia Official Tourist Board www.bresciaholiday.com/
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)