Fondazione Arnaldo Pomodoro

Fondazione Arnaldo Pomodoro is an excerpt from the book “Milan” available in printed and digital formats. – The independent, unbiased, and accurate guide to the city.

Fondazione Arnaldo Pomodoro
Sculpture in Piazza Meda – Fondazione Arnaldo Pomodoro

Fondazione Arnaldo Pomodoro was born in the heart of Milan’s will be an exhibition, active and vibrating.

It follows the call of its founder, international sculptor par excellence. He wants to bring Italy into trends and significant foreign figures of the sculpture. Also to deepen historical phases of our artistic history, always with a particular emphasis on sculpture.

The well-known works Riva e Calzoni created the spectacular architecture. Here they also produced the turbines for the Niagara Falls hydroelectric plant.

The architects Pierluigi Cerri, Alessandro Colombo, led the restoration and in 2006, received the prestigious Ance-In/Arch.

The institution wants to be a “machine exhibition” able to accommodate exhibitions, concerts, events around the art of our time.

Fondazione Arnaldo Pomodoro teaching section

Didart is inside the museum. It’s the educational part that plans activities and pathways associated with each exposition. It stimulate, deepens, and develops the relationship and dialogue between diverse public art.

They always link the proposals for visit and crafts to current exhibitions. They build them to suit every age and need to give life to new situations and always test the ingenuity.

Activities Didart Schools, Didart Weekend, Didart Workshop Dates want to offer a unique experience. This is done through knowledge, testing of materials and tools of art, thereby enhancing the artistic growth of their baggage.

The Foundation welcomes children and families every Sunday at 16.00. Download the program of on-site laboratories (Teaching).

Fondazione Arnaldo Pomodoro Cultural Program

The Foundation offers its visitors a vibrant calendar. It has cultural events, meetings, lectures, seminars, screenings, theatrical and musical events that make space a living and dynamic institution.

It’s in this context, in fact, that the Foundation presents each show as a cultural program. Among the most successful meetings, we recall the evenings to film art. Also the concerts, including one by Eugenio Finardi and Lucio Dalla. They had meetings with Margherita Hack, Ennio Morricone, and the comic Dario Vergassola.

The Foundation then as alive, always active, acting as a stimulus for debate and cultural presence in the city.

Reference material


Via Vigevano 9 – Milano – you can go there with public transportation.

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.

William Dellorusso
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)

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