La Lombardia è la regione italiana più ricca di laghi e montagne. Chi ama il golf, o piùsemplicemente la natura, in Lombardia si "perde" tra i più estesi e bei laghi d'Italia, tra mille varietà di ottima cucina e vini d.o.c. Questa splendida cornice di natura incontaminata abbraccia i cinquanta campi presenti sul territorio, con i loro sedicimila tesserati e offre, anche a chi per una sola giornata volesse provare la serenità e la passione che solo fairways e greens sanno restituire, giornate sane, divertenti e di assoluta tranquillità. Gli impianti sono tutti di ottimo livello, le scuole qualificate, e le attrezzature all'avanguardia. Ecco perchè sempre più persone praticano nella nostra regione lo sport all'aperto più bello del mondo e i fan, come recita l'articolo del "Corriere della Sera", crescono senza sosta!

GALLERY

MILANO

Galleria Vittorio Emanuele II, il DUOMO, "Il Cenacolo" di Leonardo

 

Teatro LA SCALA di MILANO, LAGO DI COMO, LAGO DI GARDA

 

VARESE, LAGO S.GIACOMO, BRESCIA

 

INTERNATIONAL TURIS INFORMATION ABOUT LOMBARDIA'S FOOD AND WINES

REGIONAL FOOD

senso duo – hairpassion

Bresaola: wafer-thin slices of cured raw beef, is served as an antipasto with olive oil and a squeeze of lemon.

Manzo al Barolo: is a Piedmont dish of lean beef marinated in red wine and garlic, then stewed gently for extra tenderness.

Cotoletta alla Milanese: are veal cutlets dipped in egg and breadcrumbs, fried in butter and served with lemon.

Risotto alla Milanese: is a rich and delicious Milanese dish of rice, white wine, onion, saffron and grated Parmesan cheese.

Ossobuco: is shin of veal with marrow bone in a tomato and wine sauce, with a hint of garlic, anchovy and lemon.

Fagiano Tartufato: stuffed pheasant, is filled with white truffles and pork fat; it it then wrapped in a bacon and roasted.

Panettone: from Milan is a light yeast cake which contains candied fruit. It is traditionally eaten at Easter and Christmas.

Zabaione: is a frothy concoction of eggs, sugar and Marsala wine, accompanied by sponge fingers. It is served hot or cold.

 

REGIONAL WINES

Barbera d'Alba: comes from the adaptable Barbera grape, which can grow on almost any slope. Its ubiquitous nature means that the wines it yelds can be light and full of fruit, as well as dense, strong and full-flavoured. Good producers include Aldo conterno, Voerzio, Pio Cesare, Altare, Gaja and Vietti.

Dolcetto: is grown in seven different areas. Dolcetto d'Alba has a delicious perfume and deep purple colour. Best drunk within two years, it ranges in flavour from fresh anf fruity to the rich, concentrated plumminess of some of the top wines, such as those produced by giuseppe Mascarello.

Barolo: prized the world over for its complex array of flavours and firm tannins, is made from the Nebbiolo grape and may take up to 20 years to mature. Vigna Colonnello is a top Barolo from Aldo Conterno, made only in the best years like 1993, 1990 and 1989. Moscato d'Asti: is an excellent aperitivo or light dessert wine made from the aromatic, fruity Moscato grape. It is light in alcohol with a gently sweet finish and may have a slight sparkle. Ideal for refreshing the palate after a hearty Piedmontese meal, araldica's versatile Moscato is delicious when served well chilled.