Levico Terme, with 8112 inhabitants, strikes for the still unchanged character of a nineteenth-century city, which evokes the atmosphere of the belle époque, in which nobles from all over Europe came to recover from the labors of the court.
The combination of ancient and modern makes it an ideal center for different and very varied proposals and attractions.
Levico offers health, thermal and climatic well-being, sports and outdoor fun for its guests in hotels, lakeside campsites and apartments, as well as walks on the hills between castles and biotopes, or in the ancient historic center to discover the typical craftsmanship and Trentino Tyrolean cuisine.
The prestigious award of the coveted Blue Flag was reconfirmed at Lake Levico and its beaches, among the warmest stretches of water in southern Europe.
In this beautiful corner of Trentino there are countless opportunities to transform your holiday into a real “health bath” and regenerate the body and mind, finding harmony with yourself and the surrounding environment.
It is thanks to the mild climate, the healthy air you breathe, the proximity of the mountains and the presence of lakes, that here everything becomes easier and every activity more stimulating. There are many ways to relax: from walks in the woods, to paragliding flights to relaxing spa treatments.
The arsenical-ferruginous waters of the Terme di Levico and Vetriolo flow from springs located at 1,500 meters above sea level.
Waters unique in Italy and rare in Europe, which allow to resolve the states of asthenia or exhaustion caused by the stress typical of our age, allow the recovery of vital, physical and psychic energies.
The origins of stable settlements in the Levico area can be traced back to the Iron Age with findings on the Colle di San Biagio, even if a real organized settlement only occurs in Roman times, as evidenced by finds such as objects, coins and also a sarcophagus of the imperial age. The etymology of the name is still obscure, with some interpretations that make Levico derive from Celtic terms such as leoug, leak or lewa, which mean “term / border stone”, from the barbaric noble Letta, from which Levi vicus then contracted into Levicus, or from the Latin (praedium) Livicune (“Livio’s farm”, later popularized in Lievigo and Levego) or laevus vicus, meaning left village (to the left of the Brenta) or elevated village (on the slopes of Monte Fronte).
Where uncontaminated nature and green pastures meet culture and a passion for healthy eating, the best mountain flavors come to our tables. From polenta with the famous Valsugana flour to the genuineness of the small fruits of Sant’Orsola to the excellent sausages and dairy products of the area, such as the typical mountain cheese.
Furthermore, in Valsugana-Lagorai there is the “Slow Food convivium” which aims to promote and safeguard the agri-food heritage of the area: here, good and healthy cuisine is a treasure handed down from generation to generation.
What immediately strikes about Lavarone and the whole Alpe Cimbra is the landscape, pleasantly anomalous compared to the Trentino Mountain imaginary: large openings and boundless horizons, between expanses of woods, huts immersed in a panorama with Scandinavian features, and the Becco di Filadonna, the mountain emblem of the place, as a constant background. The symbols of Lavarone are: its lake, Blue Flag for years, and the Fortress of the First World War Belvedere/Gschwent, now a museum. And the Drago Vaia, a work of land art of international interest.
The small villages scattered throughout the Alpe Cimbra of Folgaria, Lavarone, Lusérn and Vigolana have been able to resist modernity, maintaining the conformation of mountain farms, keeping the secret of the ancient arts, crafts and flavours of the Cimbrian tradition, to be discovered in chic restaurants, romantic agritourism or mountain huts. Skiing and snowboarding, hiking and mountain biking, climbing and horseback riding, golfing and relaxation and then art and culture. A territory that offers many holiday ideas, good food and traditions. Alpe Cimbra is an area of exciting beauty, for its authentic nature, the traditions and people who populate it.
The products of Alpe Cimbra are genuine and km 0, results of the traditions and work of the local producers. In the land of the mountain huts and the fresh milk – the white gold of Alpe Cimbra, the meat produced according to ancient dictates, honey and honeydew, vegetables grown according to old traditions, cakes and organic fruits, the secrets of the mountain relive. The farmers from Alpe Cimbra transfer their passion for the land and respect for nature to the art of cultivation. Our excellences space among different products: the Vézzena cheese, the speck from 1898, the goat cheese, the strudel, the berries and the and chestnuts of Vigolana, the honey, the leek from Nosellari and also the rainbow eggs! But the real main characters of Alpe Cimbra are the farmers. Thanks to their hard work and knowledge, they dedicate their lives to the sustainability and the safeguard of the Alpine ecosystem paying attention to mountain farming and agriculture technics. It is difficult to resist the temptations when they are genuine! Besides friendship and good company, what counts is the taste that only traditional products offer.
Even in the glasses you can taste the authentic scent of Alpe Cimbra. From grappa to beer, from juices to fruit infusions, the authenticity of our mountain is also to drink! The numerous local productions are specialized in picking berries. The fruits are processed as in the old times to preserve the taste and quality. Our farmers employ ancient techniques to obtain natural apple and pear juices.
In addition to juices, we have other local excellences including beer, wine, grappa and rum. The Barbaforte brewery, in Folgaria, has been awarded several prizes. It produces a beer full of complex aromas by using top quality products, by carefully choosing the water, never filtering, never pasteurizing and just adding hops.
The Distilleria Bailoni (Distillery Bailoni) was established in 1953 in Altopiano della Vigolana by three brothers. Thanks to the love for their land, they take care of the growing and the harvest of prestigious grapes and produce a grappa rich in aroma and lightness. From the beginning, the Bailoni brothers have chosen natural and traditional techniques based on grape marc processing with bain-marie discontinuous method in copper alembic stills. Not only grappa is produced in Vigolana, but also sparkling wine and the Rumtopf: a liqueur prepared with rum, fruits and sugar.