Stresa – Locarno by boat

this is an excerpt from the book “Lake Maggiore” by Enrico Massetti.

Lake Maggiore
Lake Maggiore

Stresa – Locarno, a boat trip

This boat itinerary covers the Northern part of Lake Maggiore and ends in Locarno, Canton Ticino Switzerland, so, bring your passport with you, as you will need it to cross the border between Italy and Switzerland.

Baveno and Pallanza

From Stresa, the hydrofoil also stops in Baveno and Pallanza, while the slow boat doesn’t.

Porto Valtravaglia - Photo ©
Porto Valtravaglia

Porto Valtravaglia

The boat crosses the basin reaching Porto Valtravaglia on the Lombardy side, in about twenty minutes, locality that inherited its name from the surrounding territory, with summit in Germignaga, it stretches out to the west to Castelveccana, to the south towards the mountains Cuvignone, Colonna, Nudo and San Martino, and to the east towards the valley of the Margorabbia stream.

Tourist center with a small lake-front, Porto preserves in the area going towards the mountains the Romanesque style parrocchiale dell’Assunta, later adapted in the 16th cent., and the 17th Oratorio of San Rocco.

Arriving in this locality, is visible on the right the promontory Rocca di Calde’, so called because of the ancient fortress that rises there that was restored by Ottone Visconti, and then dismantled by the Swiss in 1513.

Luino Real Estate


Departing once again from Porto Valtravaglia the boat continues in the direction of Luino fronting the Piedmontese shore. It fronts the tiny centers towns that comprise the commune of Oggebbio (Novaglio, Camogno, Gonte, Barbe, where there is the 19th cent. villa of Massimo D’Azeglio, Piancavallo and Resega) and you arrive after having doubled round Germignaga, industrial center stretch froth on the lake and home of the Stehli silk mills.

Birthplace of Piero Chiara and frequently mentioned in his novels, positioned at the mouth of the Valtravaglia and of the Tresa, in a wide inlet of the high lake, Luino is a prominent tourist spot.

Besides, favored by the confluence of communications networks and by the proximity of the frontier mountains passes with Switzerland, it is the site of industrial and commercial activity of ancient tradition.

While the old Borgo, of which there remain epoch buildings and narrow, steep streets, originated in the hinterland along the right bank of Tresa River, the most recent development is the lake-front, where the 15th cent. Madonna del Carmine rises, and the southern zone of the built-up area.

In the central Piazza Garibaldi, is the Monumento all’Eroe (Monument to the Heroes) of 1867 by Alessandro Puttinati, to commemorate the fight that occurred here between the Austrians and the 1500 volunteers led by Garibaldi on August 14th, 1848.

Here, every Wednesday, you have the famous crowded market, instituted with the particular edict of the Emperor Charles the Fifth of the Hapsburg in 1541 and considered the oldest market in Europe. Still fronting on the lake is also piazza della Libertˆ, where Palazzo Crivelli Serbelloni rises, planned by Carlo Felice Soave (today home of the Municipal) and surrounded by other elegant 19th-century buildings.

End of the excerpt, you can have the rest buying the book “One Day Stresa – Locarno From Milan.” The following are the localities touched.

Cannero Riviera
Cannero Riviera

Cannero Riviera


Cannobio in winter
Cannobio in winter


Brissago - Photo © uwelino


Locarno - Photo © uwelino




Locarno, Madonna del Sasso Photo © fastfoodforthought
Locarno, Madonna del Sasso

Locarno, Madonna del Sasso

Where to stay in Locarno

There are hotels, apartments, villas, and B&Bs available, check it 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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