This is an excerpt from the book “Milan” by Enrico Massetti.
Galleria Vittorio Emanuele II is one of the first buildings in Europe in glass and iron. King Vittorio Emanuele II himself inaugurated it in 1867.
People in Milan call it il salotto di Milano because it is the traditional meeting place of the Milanese; indeed it offers a wide range of cafès, restaurants such as the traditional restaurant Savini as well as fashion boutiques and the most essential bookshops in the city.
It’s plan is a Latin cross with an octagonal center. It’s the famous Ottagono, every single Milanese regards it as the heart of the city. A central dome expanding into four branches one of which overlooking Piazza Duomo dominates it. The main branch connects Piazza Duomo with Piazza Scala and is the preferred promenade for La Scala amateurs who love strolling around with their fashionable evening dresses before enjoying a performance at La Scala Theatre.
A sizeable Neoclassical building, it’s a result of the original re-elaboration by architect Piermarini between 1772 and 1778 of a pre-existing palace that was the seat of Spanish governors in the sixteenth and seventeenth centuries.
The original construction had a court facing the palace. Piermarini replaced It afterward by a large area by . He wanted it to become a vast square.
The square as we can admire it today has preserved the features according to Piermarini’s design.
The bombs of 1943 severely damaged most of the palace, including the splendid Hall of the Caryatids.
Nevertheless, it is the most important exhibiting space in the city hosting internationally renowned exhibitions of works by outstanding artists such as Monet, Kandinsky, Picasso and presentations on artistic movements that have marked the history of art.
The city carried out over the most recent years reconstruction works to reclaim vast and prestigious areas to host more permanent and temporary exhibitions.
end of the excerpt, you can buy the full content of the book “Milan”
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)