View allAll Photos Tagged Grigne
The end of the via ferrata on Zucco Sileggio, in front of the snow covered Grigne and above the blue Como lake
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La temperatura oggi è particolarmente rigida (-15°C) e la mancanza di sole si fa sentire. Unica nota positiva è la calma di vento.
Grigne, an der Traversata Alta nahe der Grigna Settentrionale (Grignone).
Bergamasker Alpen / Norditalien, 27.05.2017
Spring snow, going down from San Primo, in front of the white Grigne and Legnone
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Grand Hotel Tremezzo is one of the oldest and loveliest luxury hotels on Lake Como, an authentic Art Nouveau palace that offers a warm inviting welcome and the delights of a true 5-star vacation. From its unique lakeside position it offers unparalleled views of Bellagio and the stunning Grigne mountains. Source: www.grandhoteltremezzo.com
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Tremezzo is a comune (or municipality) of some 1300 people in the Province of Como, in the Italian region Lombardy. It is located on the western shore of Lake Como between Mezzegra to the south-west and Griante to the north-east, and about 20 km from Como. Tremezzo, which has an area of 8.4 km², also borders the territory of the following communes: Lenno (south and west of Mezzegra), Menaggio (north of Griante), Grandola ed Uniti (inland from Menaggio) and, on the facing shore of the lake, Bellagio and Lezzeno. Source: en.wikipedia.org
That's the first time I get a real grigne on a loaf of bread! The lip really pulled back and got crispy, the bread expanded, pulling the slash open to full extension.
Very happy :-)
Grigne, an der Traversata Bassa unterhalb der Grigna Meridionale (Grignetta).
Bergamasker Alpen / Norditalien, 25.05.2017
Brocken Spectre in front of the Grigne, on the top of Palanzone.
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Escursione iniziata durante la notte per poter assistere all'alba dalla cima del Bollettone. Questa è la mia foto di arrivederci al magnifico paesaggio dove ho vissuto per 4 anni.
Grigne, Abstieg von der Grigna Settentrionale (Grignone, 2409 m) nordwärts ins Kar.
Bergamasker Alpen / Norditalien, 26.05.2017
The mixing bowl is used to create steam when baking bread. You spray the bread with water just before putting it on the hot pizza stone. The steam keeps the crust soft so the loaf can get more oven spring and rise more, which will help in getting a good grigne, ear's. I leave the mixing bowl on for 20 minutes and then take it off and reduce the temp to about 465 degrees and cook to color. I can peek through the top vent to see how it is browning.