The Northeast Territories of the Piedmont Lakes

The rural and agrarian landscape

Lake Maggiore shows evidence of its glacial-tectonic origins. The succession of noble villas built along its shoreline from the 17th century onwards are surrounded by parks and gardens and century-old spontaneous and exotic trees that create a strip of landscape in proximity with the lake's bank that joins in a dotted manner, the various most renowned coastline towns (Stresa, Pallanza, Ghiffa) with other smaller towns. Along the northern tip of the lake towards the mountains, this sequence of parks and gardens is interrupted and the landscape turns more savage and looms out over the shore. The steep mountain slopes are uniformly lined with woods, with the predominance of chestnut groves and woods of oak-ash trees that have invaded the abandoned farm areas.
The floodplain of Toce is a flat surface, composed of rich sediments of limestone and fine sand, with a subsurface strata favourable to rotational farming and the setup of numerous plant nurseries.

There are various highly interesting protected areas: the special Fondo Toce Natural Reserve (precious mosaic of aquatic vegetation and swamplands of great importance for the community, spread along the water streams, their respective estuaries and the lake's coast which is home to ornithological species); the Natural Reserve of Sacro Monte della Santissima Trinità in Griffa; and the Naturalistic Park of Mottarone and the Water and Sanctuaries Park, where the Sanctuary of Inoca rises, with the Way of the Cross, in the municipality of Cossogno (park that protects religious buildings, isolated constructions on the hillocks surrounded by woods and connected to devotional itineraries marked by small chapels and the Way of the Cross).

There are true and proper areas designed as fields and/or pastures in the areas of panoramic importance like the mountain pasture systems between Stresa and Baveno, or along the road between Calogna and Magognino.
Worthy of note are the garden nurseries in the Toce plain where there are still semi-intensive farm fields.

The spotlight furthermore, focuses on the peak of Mottarone (1,491 m a.s.l.) from where, taking the cable car, one can enjoy the splendid view, the connecting road to Mergozzo lake, the historical stations of the lake ferries, as well as the Borromeo Gulf and Borromeo Isles.

Point of landscape observation

Municipality	Place	Observation Point	Type of View	What to observe
Cannobio	Carmine Superiore	San Gottardo Church	Wide panorama	Upper Maggiore Lake, the Lombardy banks, Swiss Alps
Premeno	San Salvatore oratory	Plaza of the San Salvatore Oratory	Wide panorama	Verbania, Lake Maggiore, Laveno
Baveno	Feriolo	Tower of Monte Castello	Visual focus	Mount Massone, Plain with urban, infrastructures
Gignese	Alpino	Alpinia garden	Broad panorama	Lake Maggiore Borromeo Gulf and Borromeo Isles
Stresa	Isole Borromee	Islands of Isola Madre, Isola Bella, Isola Pescatori	Broad panorama	Lake Maggiore Borromeo Gulf and Borromeo Isles

Routes

Products

I prodotti, attribuiti al territorio sulla base dei comuni elencati e definiti dal Piano Paesaggistico Regionale, possono essere segnalati anche in territori in cui la produzione è marginale.

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Farms

Recipe

Margheritine di Stresa

Preparation

Mescolate in una terrina capiente il burro con lo zucchero a velo e la vaniglia. Quando il composto sarà omogeneo, incorporate i tuorli d'uovo sodi setacciati e, successivamente, la farina e la fecola di patate. Amalgamate bene e fate riposare l'impasto in frigorifero per una notte, in modo che si rassodi.
Al mattino stendete la pasta e, con un piccolo stampo di forma circolare, ricavatene delle palline, che disporrete su una placca da forno, ricoperta di carta oleata, creando con un dito una conca al centro. Infornate a 180-190°C per una ventina di minuti. Lasciate raffreddare le margheritine (con queste dosi ne otterrete un centinaio) e ricopritele di zucchero a velo.
Nati nel 1868 in occasione del matrimonio di Margherita di Sassonia con Umberto I di Savoia, questi piccoli pasticcini, estremamente friabili, sono ottimi qualche giorno dopo essere stati preparati e si conservano per circa due mesi, mantenendo inalterate le loro caratteristiche.