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Each week our staff selects for you one of our top luxury villas: get inspired and start planning your leisure time in Italy!

Cosante- Lake Garda - sleeps up to 14 people 

Cosante is a newly restored villa set within the relaxing countryside of a private fenced in estate of 1.30 hectares. From the villa there is a splendid view of the Lake Garda, which can be admired by the terraces and from the garden of villa Cosante.The modern style of the interior decoration adds an elegant atmosphere to all the rooms. Nestled in the hills, the garden of the villa is surrounded by old centuries trees which delimitate it from the rest of the private property. Cosante boasts fenced in swimming pool, A/C, Wi-Fi and fridge in each suite, ipad dock station and many more!

Fifty works by Russian master Wassily Kandinsky (the “Father of Abstract Art”) will be on display in the Auditorium of Pisa’s Palazzo Blu until February, 2013. The exhibit retraces the years between 1901 and 1922, the period when Kandinsky left the Soviet Union.
The expo begins by guiding visitors through the artist’s first paintings, realized during the Symbolist movement – to the works from the Murnau period. It ends with the largest canvases created during the few years in which Kandinsky – with his The Blue Rider – became the point of unity between the Western and Russian avant-garde movements.

For more information, please click here

Opening Hours
Monday – Friday: 10 AM – 7 PM
Saturday and Sunday: 10 AM – 8 PM

Where: Palazzo Blu
City: Pisa
Address: Lungarno Gambacorti 9
Region: Tuscan

Perfect to fight summer heat, but also pleasant during the first September evenings, Italian coffee ice cream is one of those desserts everyone has fell for at least once…
Ingredients
• 3 cups whole milk
• 1 tablespoon plus 2 teaspoons corn starch (or tapioca starch)
• 3 tablespoons cream cheese, softened
• 1/8 teaspoon fine sea salt
• 1 cup heavy cream
• 3/4 cup raw sugar
• 1/4 cup dark-roast coffee beans, coarsely ground
Instructions
1. In a small bowl, mix about 2 tablespoons of the milk with the corn starch to make a smooth slurry.
2. In a medium bowl, whisk the cream cheese and salt until very smooth.
3. Fill a large bowl with ice and water.
4. Combine the remaining milk, cream, sugar a saucepan. Bring the mixture to a slow boil over medium heat and boil for four minutes. Remove from heat, add coffee grounds and let it seep for 5 minutes.
5. Strain the milk mixture through a sieve lined with a layer or cheesecloth.
6. Squeeze the coffee in the cheesecloth or pain strainer to extract as much liquid as possible, and then discard the grounds.
7. Return the cream mixture to the saucepan and gradually whisk in the corn starch slurry. Bring the mixture back to a boil over medium-high heat and cook, stir until slightly thickened
8. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a freezer bag and submerge the sealed bag in the ice bath until cold
9. Following your manufacturer’s instructions, pour the cold ice cream base into the frozen canister of your ice cream maker. Place your glass storage container in the freezer so it can get cold (that way the ice cream won’t melt on contact). Spin until thick and creamy.
10. Pack the ice cream into your cold storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm

It is the typical dish par excellence of Milan. This very simple dish is particularly fascinating for its golden color, conferred by saffron, the main ingredient of the recipe. Not everyone knows, though, that the traditional recipe of the Risotto alla Milanese also contains marrow from an ox bone, a fundamental ingredient for enriching the flavor.

Milan is a city to discover not just for fashion, events and art but also to experience a exquisite cuisine.

Ingredients for 4 people:
- 400 g of rice
- 1 liter of beef stock
- 1/2 cup of dry white wine
- 40 g of butter
- 40 g of beef bone marrow
- 60 g Grana Padano cheese (matured 24 months)
- 30 g of onions
- 0.5 g of saffron

The secret for the best risotto? Whisk it energetically and eat it straight after!