Garzeno is the last village of the picturesque Albano Valley located at 662.0 meters of altitude along the road that leads from Dongo to the San Jorio Pass, connecting the remote, very suggestive Val Mesolcina to the Swiss territories of the Canton of Ticino and the beautiful city of Bellinzona.
This small town in the province of Como has everything to amaze the visitor, its extraordinary landscapes, magnificent views of the unforgettable Alto Lario, scattered historical sites, and exquisite gastronomic specialties such as the popular Braschin, a centuries-old, sweet focaccia that has its indisputable homeland in this municipality.
Garzeno is known for having been a fiefdom of aristocratic and influential families such as Sacco and Trivulzio in the Middle Ages and later integrated into the Tre Pievi, a possession of Cardinal Tolomeo Gallio.
This locality was then subjected to various dominations such as Aragonese, French and Austrian, becoming part of the Kingdom of Italy in 1859.
Once you reach the municipal terms of Garzeno you can admire the extraordinary landscapes of the Larian Prealps close to the Pennine Alps in the spectacular Albano Valley also known as the Dongana Valley with the picturesque images of the peaks Cima Verta, Cima Pomodoro, Monte di Giumello, Pizzo di Gino, Passo di San Jorio and Monte Marmontana in the backgroundwhich overlook woods that cover rocky gullies descending steeply towards the fascinating Lake Como.
At the entrance to the town you can notice the typical "Masun", characteristic mountain huts built in stone with rye thatched roofs that represent in their own way the restored nineteenth-century residences on whose facades stand out votive frescoes left by Masters of Art of the Lario who also decorated small towns in the area such as Garzeno.
Another great image is the suggestive presence of verdant pastures that have always been and are used by local breeders who are also dedicated to the production of exquisite homemade cheeses as the famous, exquisite Formaggelle.
Dominating the entire center with its towering bell tower, you will stop in front of the Parish Church of Saints Peter and Paul erected in 1172 but largely modified in 1400 and further in 1600, thus acquiring a late Renaissance architectural profile.
Very rich in works of art is the interior with paintings of the 1500s depicting the stories of Saints Peter and Paul, the Coronation of the Virgin and the Doctors of the Church made by the talented master Fiammenghino , of excellent artistic workmanship are the stained glass windows of the fifteenth and sixteenth centuries depicting the two Saints next to the presbytery.
Another highlight is undoubtedly the presence of beautiful votive frescoes attributed to the eclectic local painter Battista da Musso as well as relevant stuccoes and decorations of the 700s and 800s.
I recommend visiting a House - Laboratory that produces the sweet, fragrant Braschin also known in Italian as Braschino, a Como delicacy that has its cradle in this area of the Alto Lario, exactly between the territories of Garzeno and Dongo.
This sweet delicacy was originally born in 1600 as a focaccia probably brought to these Lombard lands by Sicilian emigrants who in that century prepared a sort of "sfincia" similar in dough, volume and consistency to today's one that is prepared in the province of Catania using oil and salt.
The locals tried it and decided to replace salt with sugar, olive oil with fresh mountain pasture butter and using other ingredients that were and still are used, namely walnuts, raisins, eggs, milk with the use of powdered or granulated sugar in contemporary times.
The name in typical Larian dialect derives from the word "Brasca" which translated means embers because the elaborate dough was left to cook slowly on an ember before serving this specialty on the tables of families. The round shape has the appearance of a pizza base or even more of a Ligurian focaccia.
Its basic preparation takes place by pouring all the ingredients mentioned into a bowl containing milk, making the dough, when the shape appears homogeneous, consistent and leavened, the dough will be rolled out, checking that it is not too "elastic" and as they say in jargon "sticky" by placing it in a specially buttered circular pan and leaving it to bake in the oven for about 20 minutes at a temperature of 200.0 degrees.
Once the Braschin has been extracted, it will be left to cool for a few minutes and then move on to the final refinement with a generous sprinkling of icing or granulated sugar.
This Como dessert has been consumed alone for centuries, maintaining its historical roots, prepared on the occasion of family celebrations but also as a snack, sweet snack during a day, in the company of a coffee or cappuccino.
Time for your lunch with first courses to choose between Chiavennaschi Gnocchi with Porcini Mushrooms or Risotto with Herbs, the option among the second courses will be between Grilled Beef Steak with Mixed Salad or Cinta Medallions with Leek Puree.
Visiting Garzeno is a wonderful experience, a day of tourism with history, art, nature, breathtaking landscapes of the Alto Lario that will leave an indelible memory in your memories.
Link : https://www.northlakecomo.net/en/275-Towns-Garzeno
Where to Stay | Recommended Accommodation
Casa il Melo
Albergo de Jean
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