Sirmione Lake Garda

excerpt from the book “Lake Garda”
Restaurant in Sirmione – Photo © NatashaP

“Sirmio, jewel of islands and of peninsulas, Whatever each Neptune carries In the stagnant clear waters and in the vast sea, How gladly and how happy I see you, Scarcely myself believing myself that I have left behind Thynia and the Bithynian fields and that I see you in safety. O what is more blessed than cares freed, When the mind puts down its burden, And we tired from foreign labor come To our hearth and rest in a longed for bed? This is that which is the one thing for such great labors. Greetings, O beautiful Sirmio, and rejoice in your master rejoicing; And you, O Lydian waves of the lake, Laugh whatever there is of laughter at home.” (Catullus)

the verses of Catullus roll like waves: he loved and sang of Sirmione as “the gem of all the peninsulas”.

The details have faded away in the wake of time, but the Roman poet’s spirit still lives in Catullus’ Villa and Catullus’ Grotte, the original purpose of which is a secret of lake Garda.

Sirmione Castle Photo © Mario Giorgini

The eventful history of the Peninsula has had many highs and lows, but Sirmione never lost its magic.

Be they Romans or Cimbrians, Goths or Avars, Scaligers or Venetians, all where touched by its fabulous charm.

The island just out on Lake Garda like an arm and the water mirrors its luminous image.

Not only Catullus, but also Caesaris is said to have stayed here. In the 8th Century, the Longobards built a convent, Dante came looking for inspiration, Carducci and Boito spent meaningful hours here…..

The Romans built two castles, two harbors, a settlement and the gigantic villa that rises on rocks and powerfully towers on the lake. On the foundations of the old eastern harbor, the Scaligers later built their famous fortress: a charming, graceful yet strong and imposing catwalk, one of the most beautiful buildings in the word.

The numerous villas, churches such as Santa Maria Maggiore’s and San Pietro in Mavino’s, the wonderful frescoes, unique portals, belfries, battlements, arches and columns, the hamlets of Lugana and Colombare, which like inviting gardens lead to the center of the town, all are slats of the fan known as Sirmione.

Sirmione Castle – Photo © Assiolo

Sirmione, however, is something more…..

Sirmione, spa and resort, spirit and culture, restaurants and refined discotheques, thermal baths and outstanding hotels, gastronomy and pizza, excellent wine, markets and fashion shops, the International Academy for Literature, Luna park and Gardaland – a child’s paradise – the meeting point of tradition and future….

Here one finds and meets others. Sirmione is simple and complex, young and old, full of life and movement but also silent and contemplative, the Eldorado of water sports and a dreamy village in the twilight. Contrasts. Sirmione is like a fan with many slats, but it remains unique in its essence.

Sirmione – a forum for conferences and for exchanging ideas – a place for sports, active live, rest, a place of wine, silence, culture. A symphony of leisure, tradition and health.

Sirmione where contrasts meet…..

An ideal location. Which other place is free from through traffic and yet linked to the main motorways? Sirmione. Just look around you.

Where to stay in Sirmione

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

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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