Newspaper article Manchester Evening News


Newspaper article Manchester Evening News


Article excerpt

HE moment I step off the coach at Punta San Vigilio my jaw drops to the floor.

TOur tour guide said the area was one of the most beautiful in Lake Garda, but I did not expect it to be this breathtaking.

The royal blue lake stretches in front of me, surrounded by conifer trees, while the Italian Alps can be seen in the distance.

I breath in the mountain air and feel far away from the hubbub of life back home.

Lake Garda is Italy's largest lake and is located to the north of the country, halfway between Brescia and Verona.

It is less than a 30 minute journey from Verona Airport to Hotel Corte Valier where I am staying for this trip.

The four star hotel is in the commune of Lazise and offers stunning views of the lake in glamorous settings.

My comfort room has a king size bed, a LCD TV and a large balcony to make the most of the view over the lake.

A selection of delicious meals are on offer in the hotel's Dome restaurant.

You can eat cheese, cured meats, bread and olives to your hearts content at the buffet bar - but don't fill up too much as you'll want to save room for the main courses.

We're served delicious red coloured risotto and crumbed-beef, while the attentive staff made sure my wine glass was never empty.

For more fabulous views of the lake I take a boat trip along the waterways surrounding the area of Peschiera Del Garda.

A sixteenth century city wall surrounds this little Venetian town, which is made up of canals, bridges and squares.

Foodies should head to Valeggio sul Mincio to see how tortellini is made, and even better, taste it.

We head to the tortellini laboratory, which is actually the back room of a small pasta deli, where around seven women are making the pasta from scratch.

I'm mesmerised as the women manipulate the dough into tiny parcels with their hands, which are then filled with beef, vegetables or fish.

I'm lucky to taste it fresh in a nearby restaurant as a lunch time treat.

Tortellini the Italian way is not served with a tomato sauce but with a drizzle of olive oil, perhaps some parmesan and a bit of pancetta.

The little parcels almost melt inside your mouth, with the highlight being a seasonal pumpkin filled tortellini. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.