THE LAKES

Lakes Maggiore, Garda, Como and Lake Iseo are the largest, but the Lombardy region is dotted all over with lakes of all sizes and depths. The lakes were formed during the last Ice Age, which ended around 11,000 years ago, and are the result of glaciers thrusting down from the Alps and gouging out deep valleys wherever softer rock created an easy pathway for the ice. Later, as the ice melted, the lakes were formed in the valley bottoms.

Beautiful Lago Maggiore (pictured above) is one of Italy's most enchanting lakes, the perfect destination for a relaxing weekend break away from the hustle and bustle of nearby Milan. The large lake extends into Lombardy and Piedmont as far as Switzerland to the north, so there's plenty to see on a visit to Lago Maggiore.

Stresa is the most famous town on the lake. In addition to magnificent views, and easy ferry access to the Borromean Islands, the town also has many restaurants, galleries, cafes and hotels to satisfy all the tourists who visit.

Lake Garda, Italy's largest lake, is nestled between Venice and Milan. At the south end, the town of Sirmione is dominated by the Rocca Scaligera, a 13th century fortress. The Scaligero Castle in Sirmione is part of the Garda Museums complex, together with the Grottoes of Catullus and the Roman Villa in Desenzano del Garda.

Lake Como is an upscale resort area known for its dramatic scenery, set against the foothills of the Alps. The lake is shaped like an upside-down Y, with three slender branches that meet at the resort town of Bellagio. At the bottom of the southwest branch lies the city of Como, home to Renaissance architecture and a funicular that travels up to the mountain town of Brunate.

FOOD & WINE

The cuisine of Lombardy's Po River valley is covered by large swaths of rice paddies, which is exactly why risotto is the region's most common food dish. Lombardy relies on rice and polenta much more than pasta as a daily staple. However, pasta is still prevalent, often coming in the form of tortelli or stuffed pastas which are rich with egg, butter and cheese or served in meaty broths.

Lake Como's traditional fish is misultitt (dried fish), bleak, lavarello, perch, salmon, trout, pike and chub.

Tortelli con Zucca (pictured) are tortelli are filled with pumpkin, crushed cookies, and parmesan cheese. The dish is then topped with more cheese and a sauce consisting of butter and sage.

Pizzoccheri is the pasta you can only get in the mountains of Italy. It consists of thick buckwheat noodles, lumps of potato, and strings of cabbage, and is topped with cheese, brown butter garlic sauce, and black pepper.

For centuries, polenta has been a staple dish in Lombard cuisine.

Traditional Ossobuco alla Milanese (pictured) is veal braised in an incredible tomato and white wine sauce.

Lombardy is one of Italy's most prolific cheesemaking regions and home to some of Italy's most famous cheeses such as Grana Padano, mascarpone, gorgonzola, and Bitto. Bitto is produced only in the summer months when the cows feed on the high alpine meadows.

While the wines of Lombardy aren't as hyped as other Italian wines, this region makes some fine vino.

The top reds from the Lombardi region hail from Valtellina, where they're crafted from Nebbiolo grapes, which are known locally as Chiavennasca, while the top whites come from the white clay of Lake Garda.

Valtellina is particularly unique because it is located in the Alpine part of Lombardy. Nebbiolo grapes have been grown there since the 5th century, many at high altitudes above 2500 feet. Other than Piedmont, Lombardy is the only Italian wine region to showcase Nebbiolo wines.

The interesting rosé wines of Valtènesi on Lake Garda are made from Groppello, Marzemino, Barbera, and Sangiovese grapes.

Franciacorta is considered to be Italy's finest sparkling wine. It is made using the same method used for Champagne production.

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