Travel Italy: Where to go.

Italy is a country which has succeeded in cultivating the greatness of even its least noted cities, villages and hamlets. There is scarcely a place in Italy that has remained untouched by the waves of history, art, folklore and culinary tradition, where a visit does not afford a chance for reflection or even simple pleasure.

Itineraries in Italy
Opera Houses in Italy
Music festivals in Italy
Travel in Italy by train
Golf in Italy
Italian Breaks with a personalized touch

Whether you like traveling on your own or with organized group tours, plan to schedule at least one PRIVATE tour with an experienced, entertaining and highly-informed guide. (Check here to have a list of recommended guides). They’ll take you off the tourist track, and as you stroll with them through the picturesque streets and piazzas of the major cities, or let them drive you along the panoramic country roads, Italy will suddenly become more than a history or art lesson. It will be a place where real people have actually lived for thousand of years. Buon viaggio!

A special itinerary for pilgrims: La via Francigena

Travel Italy: Where to stay.

Where to sleep in Italy? There is only an embarrassment of choice. There are more than thirty thousand hotels located in every part of Italy. There are also countless timeshare resorts with many great concierge services and exceptional room amenities. They are located throughout the countryside, close to great attractions in Italy. A vast and diverse range of solutions which includes the cheapest accommodation and the most luxurious hotel, the most simple “pensione” and the most sophisticated Hotel all, however, in keeping with the tradition of Italian hospitality made up of attention, courtesy and care.

Tango in Italy

Find out where you can dance Argentinean tango in Italy

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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