The lake is surrounded by steep wooded hillsides which are lined with orange terracotta roofs and villas that look almost toy like which leads down to the steep waters of Lake Como.
This jewel in the crown of Italy’s famous lakes is a haven of tranquility, majestic snow capped mountains in winter and wonderful water sports in summer superb cuisine and elegant style.
Como is in Lombardy which is North of Milan by 45km and in the Province of Como. Como is at the tip of the southwestern branch of this lake which is where the lake takes its name. Surrounding the actually town of como is the Swiss border, only 20 minutes away and 20 makes from neighbouring lake Lugano.
Lake Como itself is around 50 km long and to the west of Menaggio is where the lake splits in two into the famous Y shape. The mountains that surround the lake are about 2000 meters high and the lake up to 1350 feet deep which makes it one of the deepest in Europe.
There are many fine little Italian towns situated around the lake, with most being off the beaten track. For a real adventure try finding some of these – just remember to take your Italian phrase book. Try visiting one of the national villas which has over 500 species of plants, trees and shrubs from all over the world in its grounds. The town of como itself is surrounded by high walls that once protected this place, once inside you will find a haven of shops that would be perfect for any tourist or local alive.
The standard of hotels in Como is excellent, most are built and furnished in traditional Italian style and all magnificent. Most hotels offer all inclusive deals which can be excellent value for money. Many hotels are across the road from the lakeside. Many have stunning views from the front rooms, pool and terraces across the lake to Bellagio, with most also having elegant restaurants, bars and lounges.
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Where to stay in Como
There are hotels, apartments, B&Bs and villas 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)