TRAVEL&DISCOVER Onboard Magazine Winter 2019
ENG
in this edition
The Venetian Villas & Modena FOOD • WINE • PLACES OF INTEREST
In collaboration with Italy M.S.T.ravel 1
Half & full day trip suggestions
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taly is full of natural beauty, art and culture, fine cuisine and excellent wines – unique in their kind and known worldwide.
If you’re planning a transfer with us between Milan and Venice, to and from Verona, we’d be happy to advise you on a few truly unique locations and tasting experiences you can have, for a creative and pleasant way to spend a few hours or a full day enjoying what Italy has to offer, making your trip here an unforgettable experience. If you’re interested in one of our Trip Suggestions don’t hesitate to contact us. We’ll be happy to guide you and suggest you the perfect tour to fit your desires, to help you plan the itinerary, and to accompany you with the vehicles we offer.
Modena the cradle of cuisine and cars
The Venetias Villas
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Discover
The Venetian Villas T
he Venetian Villa is a type of patrician residence hailing from the Republic of Venice and widespread in the countryside areas of the Domini di Terraferma (mainland domains) between the 15th and 19th centuries. During this period of time, more than 5.000 of these summer villas were built, and many are well-kept, restored and can be visited. In the 16th century a specific type of Venetian Villa was born, thanks to the efforts of architect Andrea Palladio – the Villa Palladiana, or Palladian Villa. Palladian villas of the Veneto region have gained UNESCO world heritage site status.
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riginally used as a rural residence, the Villa became a trend, so widespread that noble families begun spending large amounts of money to have summer villas built. The structure of the Villa lost its rural profile and increased in size, and the riches inside of the residence are comparable to those of palaces in Venice. Moreover, the villas boasted large gardens, full of exotic plants and vegetation, topiaries and complex waterworks. The most beautiful and famous Venetian and Palladian Villas are within the area that goes from Vicenza to Venice, particularly along the shores of the Brenta River, from Padua to the Venetian hinterland.
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Villa Almerico Capra Valmarana, known as “La Rotonda” “La Rotonda” is Palladio’s most famous creation, and the most famous and copied building in the history of modern architecture. The structure takes inspiration from Rome’s Pantheon, and towers over a hill just outside Vicenza. The structure consists of a cube, topped by a dome, which connects to four identical entrances with
a temple-like façade, framed by large stairways. The spaces inside are decorated with statues and stucco reliefs, with frescoes by Anselmo Canera and Alessandro Maganza dating back to the 1500’s and ones from the 1700’s by the French artist Louis Dorigny.
Villa Pisani Villa Pisani in Stra, is by far one of the most famous villas. It’s the perfect symbol of the beauty of Venetian Villas along the shores of River Brenta. The Villa boasts stunning decor and furniture, as well as 18th and 19th century artworks that enhance its interior; so much so, that the villa
now houses a national museum with over 168 rooms. Inside the villa, there is a majestic hall for parties and celebrations, housing the Gianbattista Tiepolo masterpiece “Apoteosi della famiglia Pisani”. On the outside, there are large, sprawling gardens and a stunning hedge maze.
Villa Barbaro The Villa was built by Andrea Palladio in 1560 for Daniele Barbaro, patriarch of Aquileia, and his brother, Marcantonio, ambassador for the Republic of Venice. It was built by transforming the old medieval Maser palace, owned by the family, into a wonderful countryside residence.
Painters were called to take care of decorating the villa’s halls; Paolo Veronese frescoed the piano nobile, painting one of his masterpieces within the Villa, and Alessandro Vittoria, brilliant pupil of Sansovino, took care of the plaster reliefs and detailing work throughout the Villa. 4
Taste
The Venetian Villas THE WINES
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any varieties of native grapes are grown in the nearly 90 km that separate Vicenza and Venice, and each of them makes for several excellent and unique wines, due to the differences in the territory – from the plains, to the Euganean Hills, to the piedmont region.
CUISINES MUST-HAVE
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s for wines, traditional recipes of the local cuisine in the area between Vicenza and Venice are also characterized by their richness and variety, ranging from fresh pasta dishes to meat and game meat, and to fish from the Adriatic Sea.
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e’ve selected three excellent wines, one for each city, which you can taste in one of the many wineries of the region and in the incredible restaurants that can be found here.
Gambellara Classico & Gambellara DOC These wines are the main production of the area by the same name. These white wines are a light straw-yellow color, and the perfume is fresh and delicate, with a faint note of elderberry flowers. The taste is dry and stark, with a nice aftertaste of almonds; Gambellara Classico and Gambellara DOC are moderately strong wines and are great when paired with fish-based meals, seafoodbased first courses and grilled or baked fish.
Vicenza - Tai Rosso Made from native vineyards of the Beric Hills, these grapes are from the same genetic strand as Sardinia’s Cannonau and French Grenache, but the variety has found his own direction and identity in the Vicenza area. Ruby red in color and with a full-bodied bouquet of cherry, raspberry, violet and spiced notes, the tannins are delicate on the tongue and the wine has a refined aftertaste of almonds and dog rose. Perfect when paired with baccalà alla vicentina, according to the local customs.
Padua - Colli Euganei Carmenere Production began along the Euganean Hills since the second half of the 1800’s, and it was then named Cabernet Franc. This type of wine is quite rare, and can be found in Chile, Peru and in North-Eastern Italy. The Euganean lands where the grapes grow and the volcanic micro-climates give this wine its peculiar profile. It’s strongbodied and the scent is stark and sharp, with notes of green bell pepper and freshly sown grass.
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ere are some culinary suggestions for each of the three cities that frame the context of the stunning Venetian Villas.
Vicenza - Baccalà alla Vicentina This traditional dish consists of a base of the best dried codfish from the Lofoten Isles. Once the fish has been mashed, it’s left to soak in a stream of water for three days, until it softens. The fish is cleaned and then covered with flour, before being slow-cooked with generous amounts of onion in a earthenware pot. The fish is covered in equal parts milk and oil, and once ready, it’s served on a bed of yellow polenta. A real treat that you cannot miss.
Padua - Duck with Fruits This traditional treat is perfect all year round, thanks to the versatility of the recipe and the variety of ingredients used for it. The duck is accompanied by an assortment of fruit and citrus in season, which give the meat a peculiar and excellent taste. It’s served hot and doused in its own juices, alongside the traditional polenta eaten all across Veneto.
Venice - Prawns cooked in “busera” The “busera” is the pot used by fishermen to cook fish in while on their fishing boats. The recipe calls for a plate of spaghetti with prawns, with a fresh tomato sauce, sautéed onions and doused with red wine. To be served with a sprinkle of hot pepper to give it its traditional and sublime taste profile.
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Discover
Modena M
odena is a city of Emilia Romagna, located 60 km from Verona and 40 km from Bologna. The city is known for the local production of balsamic vinegar, the opera, and the production of sports cars such as Ferrari, Maserati, Bugatti and De Tomaso. In the 18th century Palazzo dei Musei one can visit the Gallerie Estense, with artworks by Tintoretto and Correggio, as well as a sculpted Bernini bust. The city is a unique opportunity for car aficionados to admire the incredible vehicles by the “prancing horse� maker, but also to contemplate incredible works of art – all while enjoying one of the highest praised regional cuisines in Italy.
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ounded by the Etruscan people, Modena developed during the Roman age, but it truly flourished under the guidance of the Estense family; it gained a prevailing position in politics at the time, achieving splendor thanks to the construction of several baroque churches, the Galleria Estense art gallery and museum, and the imposing Palazzo Ducale, now prestigious home to the Military Academy. Ever since the Estence domain, Modena has established an extraordinary relationship with music, conservatories, musical institutions, theatres, events and the love for singing and opera; world-renowned opera singer and ambassador for this art, Luciano Pavarotti was an important figure in Modena and overseas.
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Ferrari Museum The Museo Enzo Ferrari is particularly interesting – the stunning building boasts a contemporary architectural design, according to a project by Future Systems of London: all about this museum conveys the passion for motors and technology typical of this area, alongside with the history of the great car-maker from Modena; it does so thanks to incredible exhibitions and themed
shows. In the futuristic pavilion of over 2500 square meters, along with the several cars on display, you can take part to a presentation that tells the magical, 90-year-long story of Enzo Ferrari, through captivating clips and footage: it’s the history of the man who made Ferrari into a household name, the best-known and most-loved stable in the world.
Visit the acetaia Balsamic Vinegar is a traditional condiment of Emilia cuisine, known worldwide. Produced with boiled must from grapes grown exclusively in the provinces of Modena and Reggio Emilia, the vinegar is then fermented, acetified and aged for at least 12 years. The Acetaia is the place where balsamic vinegar is made. Visiting one is a unique
experience, a time travel among intense balsamic perfumes and prized barrels, to discover the original technique used to produce this “black gold” liquid; the visit ends with a tasting of 5 different types of vinegar and the best foods to pair with them.
The Galleria Estense The Galleria Estense is a museum housing a unique gathering of artworks of different types, alongside collections of national relevance and priceless historic and cultural importance. Established in 1854 by Francesco V d’Austria-Este, the gallery consists of four halls and 16 exhibition rooms dedicated to the artistic patrimony collected
by the Este dukes. Among the most famous artworks there are Cima da Conegliano’s “Piety”, Correggio’s “Madonna and Child”, the portrait of Francesco I d’Este by Velazquez, El Greco’s triptych, the marble bust of Francesco I d’Este by Bernini and the Crucifix by Guido Reni. 10
Taste
Modena THE WINES
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he cultivated area for local wines twists between the Southern hilly countryside of Modena to the alluvial plains of Central Emilia. The strips of land are different from each other and go from areas with sandy and gravelly soil, to softer, wetter soil along the main bodies of water (the rivers Reno, Panaro and Secchia), interspersed by clay-rich and fertile areas.
CUISINES MUST-HAVE
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he traditional cuisine of this territory is characterized by its richness and in the variety of ingredients and native produce used, along with the local wine-making production. Ever since ancient times, noble families from Verona and the very members of the Scaligeri family had been known for the incredible dishes they had prepared during luxurious receptions and banquets, where they entertained their guests with abundant libations and exquisite food.
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he Lambrusco variety is the best-known one, and makes for some of the most widespread wine made in the region, but other native vineyards are just as popular, and have provided wine to the citizens of Modena and Bologna for centuries, such as the Montuni, Trebbiano Romagnolo, Albana and Pignoletto wines.
Lambrusco di Sorbara Known as “violet Lambrusco” due to its peculiar floral scent, the Lambrusco di Sorbara is made with a percentage of at least 60% of grapes with the same name, and 40% from Lambrusco Salamino grapes, at most. The color ranges from pink to clear ruby red, with a bright pink foam; the scent is intense and refined, while the mouthfeel is fresh and delicate, not too bold. If can be produced according to different varieties, such as red, rosé, dry, medium sweet and sweet.
Sparkling Reno Pignoletto This wine has a soft and harmonious mouthfeel, due to the early harvest of its grapes, with the right levels of sweetness and acidity; it’s perfect to bring a sparkle and a smile to the table. A perfect balance in the pear-scented notes, it’s great when paired with antipasti, first courses, white-meat roasts, wine-seared scaloppini and fresh cheeses.
Colli Bolognesi Barbera Reserve The Barbera dei Colli Bolognesi is a scarlet wine with violet hues. With a fine scent, it’s characterized by a dry, full-bodied taste, harmonious and tannic to the right degree. The aging process starts on the 1st of November of the year of production and lasts for three years. Only the Barbera Reserve variety is produced in the “Terre di Montebudello” zone. To be paired with lamb, goat, duck and game meats.
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his tradition was handed down to local restaurateurs and chefs, who know how to blend tradition and innovation, putting in the first place quality, excellent ingredients and hospitality above everything else. Here are a few traditional dishes that you can’t miss out on.
Ricotta and spinach tortelloni This in an ancient recipe, customary of the Modena area: the egg-based dough is worked by hand, and the filling is made with flour, eggs, ricotta cheese, spinach, nutmeg, white pepper, salt, sage and white wine. An unforgettable first course, unparalleled in taste and perfect when paired with a nice glass of Lambrusco di Sorbara.
Rabbit with balsamic vinegar This is the perfect dish for a romantic dinner; a traditional recipe that features the ever-popular rabbit meat. A dish for refined palates, Seasoned to perfection, it’s a triumph of tastes and perfumes, where the balsamic vinegar truly brings out the taste of the meat. Unparalleled.
Amaretti di Modena Amaretti di Modena are a traditional Modena biscuit, and they have kept their genuine and “homebaked” taste across the ages. These delicious almondbased confections are characterized by a captivating bittersweet taste and an inviting smell of almonds and sugar; they are cooked to a crisp on the outside but they are chewy and soft on the inside, for an explosion of taste.
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