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IGT Ronchi Varesini: the quality wine production in the province of Varese.

For almost ten years, the province of Varese boasts its own wine production of certified quality standards of the specification IGT Ronchi Varesini. A young history with deep roots.

gammaVini On 11 October 2005 the Minister of Agriculture issued a decree that recognizes the Typical Geographical Indication (IGT) wines Ronchi Varesini and approved the corresponding product specification. On 21 October it appeared the publication of the decree in the Official Gazette. The IGT has represented a historic milestone for the agricultural organizations that have committed to fund this project (Coldiretti Farmers' Union and the CIA), for producers who have believed, for the University of Milan and the Chamber of Commerce of Varese and Villa Recalcati. For the Province of Varese, in particular, has been a stage of fundamental strategic importance because it announces the official revival of viticulture in the name of quality, after more than a century of neglect, through the recovery and expansion of the historic vineyards. In the past, since ancient times, wine production areas of Varese and Lake Maggiore was renowned one could count, from the eighteenth and nineteenth centuries, in ten thousand hectares of productive land. The setback came with the gradual abandonment of the activity, mainly determined by the devastating arrival of phylloxera at the turn of the twentieth century. This led, together with the development of industrial processing, heavy emigration from the countryside and the abandonment of the rural world.

The producers and municipalities authorized. In the province of Varese are currently fifty producers, many of whom still engaged in familiar contexts. Currently the companies that their products are three, including has played and continues to play a leading role Cascina Piano. The winemakers have today, all together, about twenty hectares of vineyards. The municipalities that the specification allows to produce IGT wines are seventy-six, which is counted among Varese. The territories historically with production such as those of Gallarate, Saronno and Busto Arsizio Luino are currently excluded from the protocol because of their well-established economic identity, mainly tertiary and industrial sectors.

Production Regulations "IGT Ronchi Varesini" (Official Gazette of 21-10-2005)



Associazione Vini Varesini Varese Lombardia Italia

Established in October 2008 , the Association Wines Varesini was born with the desire to preserve the land and the local wine production. And it's composed of small and medium-sized wineries animated by the desire to create wines of traditional flavors and natural that reflect the local area.

The vines are mainly grown Nebbiolo, Croatina, Merlot, Uva Rara, Barbera, Shiraz for red grapes; Chardonnay , Trebbiano, Bussanello, Traminer and Sauvignon for white grapes.




The rediscovery of wine production, qualified by IGT, was accompanied by the provincial revival of a renewed image of the many quality food and wine of Varese . The IGT gives the possibility to the territory to develop agriculturally. Agriculture can have its place in a province of Varese and industrialized as that wine can be a driving force for its development.



Bread of Angera - Deco Comune di Angera

It's Deco the bread of Angera. Since 2015 Angera has its bread, made according to an "archaeological recipe": Angera is in fact the second place in Italy, after Pompei, for quality and quantity of bread from the Roman era. Cristina Miedico's studies, conservator of the Civic Archaeological Museum of Angera, carried out in collaboration with the Archaeological Superintendence of Lombardy, have allowed to rediscover the millenary and biodiverse breads, come to light during the excavations of Angera and exceptionally intact joints to us after almost 2,000 years. The recipe for bread has been reproduced and today bread can be purchased from authorized dealers. It comes in different forms: round, braided and "tazina" loaves, a name that indicates the shape of a small bowl that can contain soups and dishes.



Grappa personale Rossi d'AngeraAcqua d'Angera Bianca Rossi d'Angera Varese

The Rossi d'Angera has a long tradition of producing and liqueurs since 1847, its founding year. In particular, produces a grappa "Acqua d'Angera" wine distillation local municipalities of Angera and Ranco, grappa version barricade rewarded with the silver medal in 2012 IWS. Remarkable Reserve Personnel inserted in 2013 in 1st place in the traditional food products of the Lombardy Region and awarde gold medal IWS 2012. There were also the Amaro d'Angera and Spitz, liquor gentian, also known for its pleasant aperitif known as "Spitz Bitter".



The recipe is secret and was invented in the nineteenth century by David Garibaldi Bregonzio. It is known that contains extract of essential oil of orange peels in a pot and prepared the recipe, which was lost, was recovered from a remnant of the original liquor. It 'sold at the Restaurant of Santa Maria del Monte, on the Sacro Monte of Varese.



Produced on an industrial scale, the di Saronno liqueur is famous worldwide for its aroma of amaretto. Obtained with alcohol, cane sugar, seventeen types of herbs and fruits dipped in the oil extracted from the kernels of apricots, today is a product that competes with the big firms producing liqueurs.



From Varese since 1877 took the first steps of the brewing Valganna with Angelo Poretti Brewery.



It's a soft cheese made from pasteurized cow's milk and obtained through a special production technique that consists in pouring the milk in boilers to thirty degrees Celsius and adding yeast, spores and bacilli; provides a maturation period during which the forms, already marked, are pierced with needles that allow proper air circulation and the formation of the typical green mottling. Gorgonzola has a marbled appearance and a particular flavor, a bit spicy and owes its name to the town where it was first produced in 879. This one is produced from the milk of the central Varese. Since 1996, the gorgonzola is a product officially recognized by the European Union as PDO (Protected Designation of Origin) and its production is strictly controlled, standardized to respect the law. The Consortium for the Protection of Gorgonzola cheese has been active since 1970. The PDO Varesina is a recent conquest of product enhancement province.



The formaggella is a semi-hard cheese. It is produced with raw milk and whole goat derived from caprine species, like the chamois of the Alps, the Saanen and Nera Verzasca. It is aged for at least twenty days. It has a sweet taste and a smell and a rather delicate aroma. The texture is quite soft, elastic. The type of milk used ensures fineness cheese and a chance to savor the aromatic notes it contains. It 's a flagship product of the mountain communities Varese and is a candidate for the European PDO.



mieleVaresino The quality of honey from Varese is well known. The Consorzio Qualità Miele Varesino protects three types: wildflower honey, acacia, chestnut. The first has the characteristic of having a strong flavor and quite variable depending on the area of ​​production and is derived from the pollen of different flowers and honeydew from different plants. The acacia honey has a remarkable transparency and a slightly amber color and quality characteristics. Since it has a delicate aroma, it goes very well with cheese and fresh seasonal fruit. The chestnut honey aroma is characterized by a very intense, almost bitter. It has a very dark color, which tends to black and is great with cheese goat.

The acacia honey from Varese has been awarded the DOP ( Protected Designation of Origin ) April 1, 2014 .



asparagiCantelloCantello is a location, close to Switzerland, well known for the particular type of asparagus produced there: white with a slightly pink and stay with the feature of particularly large and tasty immediately after cooking. The production of asparagus has been rediscovered today, after a drop in production in the sixties and seventies, so that if they produce about twenty tons per year. Tradition has it that it was the Baj family begin our cultivation, introducing it in a period of low agricultural productivity. The asparagus harvest occurs in late March to May to June and from the second Sunday in May, a festival is held for the tasting of this particular vegetable.



Collected when the sun has not yet had time to warm them up and boxed in the day, according to a traditional procedure, peaches Monate are a real treat, if you eat do not forget to also consume the syrup in which they are immersed. Maintain a firm texture and compact thanks to special processing technique and are very good accompanied by a good glass of sweet wine. The types of fruit used are Clingstone of the lake, the maximum quince, and the Biancona spiccagnole breasts of Venus. Not only peaches but also other canned fruit such as pears, cherries and plums are of great quality.



It's a sausage made according to a traditional recipe handed down and originated from the work of famous of the famous "cerveleè" and now protected by the "Consorzio del salame prealpino varesino". Featuring a cylindric elongated shape, has a medium-grain pasta and weighs about a pound. It is produced using meat from the thigh and shoulder of pork, mixed with fat in certain quantities, with the particularity of providing the complete elimination of the rib from the shoulder of the animal. Stuffed into casings, known as "bald", is bound by hand and hung in rooms with "cerveleè" and now protected by the "Consorzio del salame prealpino varesino". Controlled humidity and temperature, for a seasoning for about five weeks.



The violin is a special type of ham produced mostly in Val Veddasca. It is obtained from the thighs of sheep or goat reared in the wild. The thigh is salted, flavored with garlic, washed with red wine and spiced rubbing it with juniper berries; after that must mature for at least three to six months. The violin is still produced mostly by hand. It 's a ham with a rather intense aroma and fragrance and delicately spicy. And it's particularly digestible. Its unusual name is due to the form that assumes the thigh with the leg that acts as a handle than the muscular part when you want to slice it.



The potatoes Uboldo are special for their aroma and are famous for their special delicacy.



The goat from Valcuvia is made with fresh local goat's milk. It has a cylindrical shape without rind and holes. The process involves the transfer of milk in the boiler, with the subsequent addition of starter and rennet. The coagulation has a duration of about twenty-four hours, after which the curd is extracted with nets and putting into shape in molds for another twenty-four hours. These last resting whole day at room temperature, while the salting are carried by hand and turnings.



The "bad and good" owe their birth to the creativity of a confectioner of Gavirate Costantino Veniani, who in 1878 realized them. They consist of egg whites, almonds, hazelnuts, sugar and vanilla. They look irregular and are quite brittle and crispy. They are always wrapped in a couple as a 'big candy' and have become a symbol of the town in which they were created.



Amaretti of Gallarate are protected by trademark De.CO and are part of the so-called biscuits. They are characterized by a particular form and irregular that has impressed the fingers of the craftsman who shapes the sweet one by one. They have a crisp exterior and an interior very soft and delicate. They are delicious and perfect with a glass of sweet wine.



Excellent quality chocolate confectionery product from Buosi (ciccolatini, tablets and cream to spread). The company invented the buosino, a tasty drink, served in a clear cup, made of chocolate and coffee, decorated with milk foam and chopped ciccolato, served with a teaspoon of ciccolato. Another nice invezione is Giocolato, a series of games "in a box" but all in chocolate.



It's sweet symbol of the city. Soft consistency, is made according to an ancient recipe and the dough contains hazelnuts and fresh butter that characterize the flavor and texture. Before you slice it, it should be dusted with icing sugar. Very soft, almost melts in your mouth leaving a pleasant nutty flavor and sugar.


For further information, please consult the following books:

Sergio Redaelli, "Varese Terra da vino. Guido Morselli e il «Sasso di Gavirate»" Macchione Editore, 2017

Sergio Redaelli, Varesotto da gustare-Itinerari per turisti golosi, Azzate, Macchione Editore, 2006

Sergio Redaelli, Varese golosa-Prodotti tipici, ricette, protagonisti, Azzate, Macchione editore, 2002

Sergio Redaelli, Quando a Varese c’era il vino, Azzate, Macchione Editore, 1999