Villa Taranto

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

Villa Taranto - Photo © Umby
+ Villa Taranto

One day trip without a car from Milan to Villa Taranto on Lake Maggiore

From Milan you don’t need a car to take this day trip to the wonders of a botanical garden on Lake Maggiore, Villa Taranto: you hop on a train of the “TreNord” train company, and in a short time you are in a magic place of lakes, gardens, and palaces.

This is especially recommended in spring when often you can leave the fog and cold of Milan to reach sun-shining lakefront views in the mild climate of the Lake Maggiore.

Of particular interest is a visit during the azalea blooming season, when Villa Taranto’s gardens assume a fantastic set of different colors from the endless number of azaleas and rhododendrons present in the garden.

Villa Taranto Ninfee
Villa Taranto Ninfee Photo © Sergio De Giovannini.


It was built at the end of the19′” century and was sold to the Scottish captain Neil Mc Eacharn. It is thanks to the work of this Scottish gentleman, lover of beauty and nature, that visitors today can enjoy the most beautiful botanical gardens in Europe.

Those of Villa Taranto is one of the most important botanical gardens in the world with thousands of species of plants and flowers from every place and harmoniously distributed over an area of approximately 16 hectares, crossed by 7 km of paths. The style is mainly English, although there are references which are typical of the Italian statues, fountains, pools, terraces, waterfalls and all that helps give a sense of magic to this spectacle of nature. Eucalyptus trees, azaleas, rhododendrons, magnolias, maples, camellias, dahlias, tulips, lotus flowers, heather, dwarf stars, hydrangeas, many tropical plants and rare species inhabit these spaces.


In 1939 Mc Eacharn, having no heirs, decided to donate the entire property, which he created between 1931 and 1936, to the Italian nation. In 1982 the gardens were opened to the public and today are run by the “Ente Giardini Botanici Villa Taranto.”

Remarkable is a visit in springtime when azaleas and rhododendrons are in full bloom, and the gardens assume a multi-varied color.

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

Where to stay in Stresa

There are hotels, apartments, B&Bs, and guesthouses 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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