Villa Carlotta is a place of rare beauty, where masterpieces of nature and art live together in perfect harmony in over 70.000 square meters of gardens and museum. The beautiful villa was built at the end of XVII century by the Milanese marquis Giorgio Clerici in a natural basin between lake, and mountains, facing the dolomite Grignas and the peninsula of Bellagio.
The architect created for the Clericis an essential but sober building, with an Italian garden decorated with sculptures, stairs, and fountains. In 1801 Gian Battista Sommariva, famous politician, businessman, and patron of arts bought the villa.
Thanks to this owner the property in Tremezzo attained the summit of its splendor and became one of an essential halting-place of the Grand Tour. The villa became a temple of XIX century art with works of Canova, Thorvaldsen, and Hayez: Palamedes, Eros, and Psyche, Terpsichore.
The last kiss of Romeo and Juliet are only some of the masterpieces that enrich the extraordinary collection. Under Sommariva part of the park was transformed into a charming romantic garden.
Sommariva’s heirs sold the villa in 1843 to Princess Marianne of Nassau, Albert’s of Prussia wife, who gave it as a present to her daughter Carlotta in occasion of her wedding with Georg II of Saxen-Meiningen. Hence the name Villa Carlotta.
Very fond in botanic, Georg enriched the park, today of great historical and environmental value. The gardens of Villa Carlotta chiefly owe their reputation to the rhododendrons’ and azaleas’ spring flowering, consisting of over 150 different sorts.
But the gardens are worth to visit in every period of the year. Old varieties of camellias, century-old cedars and sequoias, huge planes and tropical plants, the Rock garden and the Ferns valley, the Rhododendrons wood and the Bamboos garden, the agricultural tools museum and the beautiful views on the lake built in the ages the celebrity of this place, still today consider “a place of heaven.”
The garden-park of Villa Carlotta (about 8 hectares) is a fascinating place: its favorable position, but also the harmonic coexistence of styles, the variety of species, the literary suggestions make it worthy of a visit.
Come to see the Italian garden that dates back to the XVII Century with its geometrical schema, stair, and terraces, statues, and fountains; come to feel the echoes of the Romantic period, still alive in the structure of the park with old trees of significant size and views of great charm.
Come to live the impressive vegetal architecture of the second half of the XIX Century with the monumental azaleas and rhododendrons and the unending richness of rare plants and species!
Where to stay in Tremezzo
There are hotels, apartments, villas and condo hotels available, check it out and make a reservation here.
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)