Northern Italy has a climate that oscillates between Mediterranean and Alpine — and you can taste exactly that on the western shore of Lake Garda. Olive groves, lemons, Lugana wineries and cheese makers from the surrounding mountains. Here is an honest take on what is worth it — and what should travel home with you.
Olive oil · the northernmost olive in Italy
On Lake Garda the Casaliva olive grows — a variety that only works here and in a few regions of northern Italy. The oil is lighter, grassier, with a fine peppery finish. If you are used to Tuscan olive oil, you taste the difference immediately.
Comincioli · Puegnago sul Garda
Family business since 1552. Their "Numero Uno" label is the premium olive oil, internationally awarded. Tasting with five varieties, pickled olives and a glass of Lugana — €15 per person, takes about 90 minutes. Reservation required.
Frantoio Bonincontri · Toscolano-Maderno
One of the few active olive mills right in town. In October/November you can watch the olive pressing — a ritual that has run the same way for centuries. Direct sales, often just by walking in.
Wine · Lugana, Bardolino, Garda Classico
Three wine regions cross at Lake Garda. The west shore is dominated by Lugana (white wine from Trebbiano grapes, lightly mineral, perfect with fish from the lake). A little further south Bardolino begins (light red wine) and up in the hills Garda Classico (full reds).
Cà Maiol · Lugana DOC
In Sirmione, about 30 minutes by car to the south. Tasting of the Lugana range including Riserva. The family has run the winery since the 1960s. A combination of tradition and modern oenology. Perfect for couples on a Sunday afternoon.
Cantina Avanzi · Manerba del Garda
A bit smaller than Cà Maiol, in return more relaxed. The family's daughter runs the tasting — Lugana, Chiaretto (rosé) and a surprising Spumante. Half an hour's drive, worth it.
Cheese · from the mountains above the lake
What many don't know: above Lake Garda lies the Valle del Caffaro, an Alpine region with its own cheese-making tradition. Best-known varieties: Bagòss (aged mountain cheese, comparable to Parmesan but smokier), Casolet (a soft fresh cheese) and Garda (semi-hard sliceable).
Best address: Caseificio Filiera Garda in Salò, direct sales. If you bring a vacuum-sealed bag, Bagòss easily survives two weeks of travel home.
Five trattorias for every occasion
1. Trattoria Da Oscar · Cecina
15 minutes by car into the hills. Family-run, homemade pasta, the best tartufo in the region. Reservation is mandatory — the place has ten tables.
2. Ristorante Miralago · Pieve di Tremosine
The restaurant with "that photo" over the lake. Touristy in high season, but the food holds its level. Antipasti from the lake plus tagliata from the grill. Good for lunch after the hike.
3. Antica Trattoria delle Rose · Salò
An institution. Traditional, well-tended, perfect for a classic Italian dinner. Vincisgrassi (the local lasagne), fish from the Lago, a good Lugana to go with it.
4. Locanda San Vigilio · Garda
A bit further east on the lake, worth the trip for special occasions. Starred cuisine in a historic locanda right at the water. Book 4–6 weeks in advance, especially on weekends.
5. Trattoria 100 km · Salò
The concept is the name: every ingredient comes from within a 100 km radius. Excellent wine pairing, unfussy atmosphere, honest prices.
What goes home in the suitcase
- 1 litre of olive oil Comincioli "Numero Uno" or Frantoio Bonincontri — €18–30
- 2 bottles of Lugana (one to drink, one to give away) — €10–18 per bottle
- 250 g of Bagòss cheese vacuum-sealed — €15
- 1 jar of olive paste or tapenade — perfect for bread back home — €8
- Pasta secca from one of the local manufactures — €5–8
If you stay in one of our apartments with a kitchen, you can test all this on the holiday itself — in the evening on the terrace, with the sun setting over the lake. That is usually the moment when it becomes clear what has to travel home.