Short Trip

Emotions in 3 days ... and more

 

A tour in the heart of the Alps that allows you to leave your car at home and to travel by public transport.

 

1st day

Transport from Milan to Brescia is by train with Trenord with a short visit to the city and UNESCO world heritage sites. Continuing by train you arrive in Boario Terme, where it is possible to visit Archeopark and the thermal spa. Overnight in Boario.

 

2nd day

From Boario Terme to Capo di Ponte by Trenord train. Here it is possible to visit the national park of rock engrav- ings. The journey continues to Edolo, from where it is possible to reach Tira- no by Perego bus. Visit to the historic center of Tirano with the famous church, dedicated to the Blessed Virgin Mary, and/or one of the famous historical buildings in the town. Overnight in Tirano.

 

3rd day

Travel on the Bernina red train to Poschiavo or Alp Grüm. It is possible to continue to St. Moritz. After your visit, the post-bus is ready for a jour-

ney through the lake zone, passing the Maloja pass, Val Bregaglia and Valchiavenna. Visit of Chiavenna with the possibility to taste traditional, local food. From Chiavenna you return to Milan, changing in Colico and travelling along Lake Como.

 

Other travel possibilities:

you can extend the tour and overnight in Bormio visiting the thermal spa, or in Livigno, Poschiavo and St.Moritz.

 

 

 

Little five-day discovery tour

 

Food, art and culture are closely related. This little five-day discovery tour affords great insights into South Tyrol and the Swiss canton of Grisons.

 

Day 1: Verona

After visiting the Verona Arena and viewing the famous Capulet balcony, a culinary approach to Verona is a good way to understand the differences and similarities between the Alpine and Mediterranean worlds. Radicchio, risotto and sopressa salami are local specialties, as are olive oil and fish from Lake Garda. Il Desco Restaurant, directly in the centre of town, is a good place to enjoy the areas fine cuisine. In Verona and the surrounding area, the months of October and November are all about the radicchio.

 

Day 2: Bolzano/Bozen Dolomites

South Tyrols province capital, known for its medieval Lauben covered arcades, is the gateway to the Dolomites, which are also known as the Pale Mountains. Views of the Rosengarten Massif awash in the light of sunset from the Talfer Bridge and the railway station are truly spectacular. That Bolzano was the most important northsouth trade route is reflected in the architecture and cuisine. Italian realism and Alpine-style covered arcades meet here, just as do spaghetti and Kndel dumplings. You can decide for yourself whether or not Italys best white wines are grown in South Tyrol where the coolness of the mountains meets the warmth of the valley floors: the Bolzano Wine Tasting event and Wine Cellar Night are two great opportunities to do so.

 

Day 3: Merano/Meran

This city nestled into the valley basin benefits from its sunny location: olive and lemon trees thrive at the Gardens of Trauttmansdorff, which presses its own olive oil. At his restaurant, Sissi, Andrea Fenoglio unites his Piedmont roots with South Tyrols culinary heritage and creates some very adventurous high cuisine. Manmade water channels were typically used for irrigation in this low-rainfall area. Today, there are beautiful trails known as Waalwege running alongside these waterways: they are extremely popular for hiking and walking year round, and enchant hikers of all ages.

 

Day 4: Convent of St. John

The Venosta/Vinschgau Line takes you through the wide Venosta Valley to Mals/Malles. We continue to the Convent of St. John in the Mstair Valley aboard a Swiss PostBus. Here the landscape is barren. As in a monastery, life is mostly about the essentials here. This is reflected also on a culinary level. Local Grisons cuisine with an artistic flourish can be enjoyed at Piz Umbrail Restaurant, where chef Rudolf Wanninger always conjures creations in the kitchen that reference both the local culture and the landscape.

 

Day 5: St. Moritz

After driving over the Ofen Pass, past the first nature and national park in Europe, we hop aboard the red carriages of the Rhaetian Railway in Zernez and head to St. Moritz, the roof of Europe. Majestic glaciers and sparkling boutique windows lend the Alpine town its character; the culinary offering is top notch and international. In the village of Champfer, just next to St. Moritz, Martin Dalsass cooks on a world-class level.