Valcamonica is an originally area and is in the lower Alpine regions of Lombardy. It is home to the greatest complex of rock drawings in Sub-Alpine Italy and there are approximately 250,000 petro-glyphs drawn on hundreds of exposed rocks show scenes depicting agriculture, navigation, war and magic.
The best-known and most significant rock carvings in Valcamonica were first discovered in 1909 by Walter Laeng, a Brescian geographer. He announced his finding of two carvings on two boulders on the Pian del Greppe near Cemmo.
The area where the rock carvings were most plentiful was in the lowest section of the valley between the Concarena and Pizzo Badile Camuno peaks. All the figures had been carved on a solid rock complex and were mainly Permian period sandstone.
Four different great periods of carving can be identified that correspond to the evolution of Cammunic society.
The warrior has a square shield and a sword with an antenna-like hilt.
(Photo ècopy; Centro Camuno Studi Preistorici)
- Upper Palaeolithic (about 8000 B C.) showing scenes depicting hunting and early civilization.
- Neolithic (4000-3000 BC) towards the end of the glaciation period, the first depictions of a religious nature appear. The human figure became fundamental to the carvings along with depictions of daily life. This period was the high point in Cammunic art.
- Eneolithic (3000-2000 BC) the quality of the drawings improved and they almost became a narrative with highly detailed hunting and rural life scenes. A very important element is the appearance scenes depicting female initiation rituals.
- After 1000 BC the isolation of the Cammuni ended and they began to meet new people, often while defending their territory. Battle scenes are carved into the rocks as well as drawings showing huts, wagons, harvests and weapons. This was when Cammunic art was at its highest point and from then on it began to wane.
Where to eat:
Darfo – Ristorante Gabossi, recommended by Slow Food
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)