The Thermal Baths of Sirmione are well known since the beginning of last century. Today they are organized with two different locations: The Catullo Spa and the Virgilio Spa.
The Catullo Spa complex is located in the old town of Sirmione, and opens directly onto the splendid shores of Lake Garda. The Complex offers all types of inhalation treatment, fangotherapy and balneotherapy, various types of manual and underwater massages, as well as treatment for vascular, gynecological and dermatological diseases.
There are also two important Specialist Centers at the Catullo Spa Complex: the center for Rhinogenic Deafness. An extremely well-appointed thermal pool offers relaxing views over Lake Garda, and was purposely built in order to offer patients the opportunity to unwind and enjoy the incomparable panorama through the picture windows. Naturally patients can also receive physiotherapy and treatment for vascular disease from the specialist staff at the thermal pool.
The Virgilio Spa Complex is close to the base of the Sirmione peninsula, on the main road from Verona to Brescia. It was constructed in 1987, and offers the most modern equipment for Spa treatment. Inside the modern spacious building, patients can undergo all types of inhalation treatment, fangotherapy and balneotherapy, various types of manual and underwater massages, as well as treatment for vascular and dermatological diseases.
Where to stay in Sirmione
There are hotels, apartments, condo hotels and B&Bs available, check them out and make a reservation here.
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)