This post on Bagatti Valsecchi Museum is an excerpt from the book “Milan.” it’s available in printed and digital formats. – The independent, unbiased, and accurate guide to the city.
The origins of the Bagatti Valsecchi Museum
Leave the 21st century behind; step into the luxurious surroundings of the late 19th century Bagatti Valsecchi mansion in the heart of chic downtown Milan.
The barons Fausto and Giuseppe Bagatti Valsecchi wanted to recreate the feel of an Italian Renaissance palazzo. They wanted to collect furniture, paintings, and everyday life objects. But could not find what they were searching for. They had it made new. That’s why their house is now a curious mix of genuine originals and fakes.
In 1883The barons inaugurated the house; for the wedding of Giuseppe Bagatti Valsecchi and Carolina of the renowned and powerful Borromeo family.
Evocative environments preserve the precious Italian Renaissance art and furnishings just as they were. You find panel paintings, including a Giovanni Bellini, maiolica, furniture, arms and armor, glass, tapestries, ivory, sculptures, and gilded and wrought metal and wooden objects.
The extraordinary Bagatti Valsecchi Museum Opened to the public in 1994. It is one of Europe’s most important and best-preserved historic house museums.
What is now going on at the Bagatti Valsecchi Museum?
Activities and temporary exhibits for adults and children bring the museum alive.
Audio guides in Italian, English, French and Japanese are available free-of-charge with ticket purchase. Each room offers information cards in Italian, English, German, Franch, Spanish and Japanese (other languages for both in progress).
The free museum e-mail newsletter, available in Italian or English, keeps fans updated.
The Bagatti Valsecchi Museum is a “must-see” for those wishing to understand modern post-Unification Milan and Italy.
The museum is located in Via Gesù, 5, 20121 Milano. Map.
end of the excerpt, you can buy the book “Milan” without advertising.
Where to stay in Milan
There are hotels, apartments, B&Bs, and guesthouses available, check it out and make a reservation here.
Lombardia in Cucina: The Flavours of Lombardy
Milan-style risotto, pizzoccheri Valtellinesi, and pumpkin tortelli to start; casoeula, Milan-style cutlets, frogs stewed in tomato to follow, and to send, a slice of sbrisolona cake or panettone.
Lombardy surprises with the richness of its culinary traditions and natural ingredients, which modernity has barely affected.
"Milano in Cucina" captures this kaleidoscope of flavours, with contributions from some of the most celebrated chefs on the culinary scene, who pay homage to their territory, and whose skill is able to present a modern vision in keeping with the region's progressive spirit.
The Italian Academy of Cuisine
La Cucina: The Regional Cooking of Italy
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.
Milano in Cucina: The Flavours of Milan
The famous Risotto Alla Milanese gets its golden hue from the precious spice saffron. Legend has it that the dish came about when a Milanese painter decided to gild the risotto served at his wedding banquet with a harmless gold-colored dye. In Milan, they traditionally serve Risotto Alla Milanese with ossobuco (braised veal shank).
Traditionally made with raisins and candied citron, or with a creamy cream filling, the light, fluffy brioche-like bread called panettone may be tall or short, covered with chocolate or flavored with various liquors, but it’s always a symbol of the Christmas season.
With its hallmark domed shape, panettone graced Christmas tables in Milan since at least the 15th-century. Common knowledge claims its invention is from Milan. It is the most famous Christmas Lombardia food.
The Pax side of the Moon featuring Cesareo
Lombardia (Dicon tutti che sei mia) Quarantine Version - feat. Cesareo (Quarantine Version)