From Garda to Tremalzo
Tremosine lies on an area of high land that falls sheer to the western shores of Lake Garda, with a variety of altitudes, climates, vegetation and, consequently, products.
From ancient times local inhabitants have always enjoyed a very varied diet provided by Nature according to its changing seasons. Despite the passage of time, today the flavors of lake and mountain are still the backbone of local cuisine.
In Tremosine you can still enjoy time-honored dishes made with fish from the lake: trout, whitefish, pike and carp, perfumed with herbs which grow profusely in the Mediterranean zone. Cheese and charcuterie production methods also cling to their ancient traditions: a co-operative in Tremosine collects milk from its members’ stables and alpine pastures and transforms it into high quality cheese.
Abundant flowers in the alpine pastures give the milk a particularly delicious flavor, providing a wide range of specialties for every palate: fresh and mature cheeses, yoghurt, ricotta and butter. Who could resist the cheese flavored with grated black truffle from the local woods?
The same high quality and fine flavor apply to pork products from selected meat processed according to ancient tradition, a vital ingredient of many of our local dishes.
The Tremosine hills are still the habitat of a very varied wild fauna. In the past game was a vital source of nourishment for the local population; today you can enjoy its fine flavor in many different traditional dishes.
A balcony on the lake Garda
“Piazza Cozzaglio“ , in the small village of Pieve a fraction of Tremosine, has a balcony with lake-view. The small square is very typical and it offers a vertical beautiful view of the lake and of the below Gardesana.
Winston Churchill, during a visit in Tremosine in 1948, was enchanted by this place and defined Tremosine as the Capri of the lake Garda.
In fact “Piazza Cozzaglio” looks like the very famous “Piazza” of Capri.
Where to stay in Tremosine
There are hotels, apartments, villas and condo hotels available, check them out and make a reservation here.
How to get to Tremosine
Courtesy and © of rivieradeilimoni.it
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)