Welcome to Lake Garda: it is the largest Italian lake, situated at the foot of the Alps, in a beautiful area of southern Europe. At only 30 Km from Verona, 100 Km from Milan and 130 Km from Venice it has consequently good connections by road, rail, and air.
Lake Garda, for instance, offers the visitor a splendid natural scenery, full of colors, surrounded by the Dolomites of Brenta in the north and the gentle slopes of the morainic hills in the south. A rich vegetation flourishes thanks to the Mediterranean climate: lemon trees, oleanders, magnolias, and bougainvillea.
The cultivation of vineyards and olive groves similarly produces good wines and olive oil. Walking leisurely around the small village centers, going on a boat trip, exploring the surroundings in a wide choice of itineraries are the best ways of enjoying the lively atmosphere of the lake and the beauty of the landscape.
Welcome to Lake Garda: What can you do here
Moreover, Lake Garda is ideal for excursions. To the historical cities of Verona, Brescia, Mantua, Trent, and Venice, to the Dolomites, to a performance at the Arena in Verona during the Opera Season.
In this region, you can practice almost every sport from tennis to paragliding, free-climbing, scuba-diving, clay-pigeon shooting, and karting.
Sailing and windsurfing enthusiasts find here their ideal conditions. Over the last years, lovers of mountain-bike choose Lake Garda. It also becomes world-famous for the quality of its golf courses.
If looking for fun and relax there is a good choice of amusement parks and gardens; for those who love shopping there are opportunities meeting all needs, from the picturesque street markets to the most elegant shops.
Lake Garda is also famous for its exciting night-life. You can find its dolce vita: restaurants, cafes, the trendiest discos and entertainment of all kinds everywhere.
Welcome to Lake Garda: Places on Garda Lake:
- Riva del Garda
- Torri del Benaco
Text in part courtesy of gardalake.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)