The San Vito Visconti Castle is a fortress complex of the most extensive and important in Lombardy. Tied to the Visconti family until the end of the twentieth century, today is partly visitable museum and partly place for receptions and ceremonies, to follow you can enjoy cold cuts and cheeses and fine wines.
San Vito Castello Visconti
The San Vito Visconti Castle is a fortress complex of the most extensive and important in Lombardy. Tied to the Visconti family until the end of the twentieth century, today is partly a visitable museum and partly a place for receptions and ceremonies. The building is composed of as many as 3 internal courtyards, each made at different times from the first core erected in the ninth century. The transformation, from a defensive stronghold on the border of the Duchy of Milan to a manor house, was undertaken in 1448 when the two brothers Francesco and Guido Visconti moved here . The extensions and stratification led to the demolition of the church of S. Agnese, which occupied the grounds of the south-eastern side of the castle. In addition to the valuable collections kept within the architectural complex, the castle houses an archaeological museum (finds of the Golasecca civilization, Celtic and Roman) and a collection linked to the Risorgimento.
Salumificio "Unless Colombo & C."
After more than 90 years of experience the company has embarked on a completely new path in the production of Alpine salami. The ten-year experience of more than 15 "cervelë" engaged constantly in search of the best quality, made it possible to give light to any products that are linked to the history of the verdant land of lakes.
Among the many references stand out: Lardo Lonzato "Monterosa", goat Violin, Salame Prealpino Varesino homonymous consortium that has 18 manufacturing companies, the salami and the delicious goat seasoned fillet Grotto. This new vocation, however, has not made him lose the urge to experiment and has produced some simple products, but innovative, like the Bacon "Primamore" to apples, steamed, Prosciutto Cotto Alpine with aromatic herbs and cooked Mortadella liver Grappa Angera.