This is an excerpt from the book “Milan and day trips to lakes and art cities“
Certosa di Pavia is the name of a famous monastery complex in Lombardy, Italy, situated near a small town (in Province of Pavia) with the same name.
Certosa is the Italian name for Charterhouse, which relates to the cloistered monastic order. The late medieval (northern Italian gothic) Certosa of Pavia is noted for a highly decorated facade and church interior.
The Certosa di Pavia contains a detailed bas-relief depiction of the founding on 27 August 1396 of the structure by Gian Galeazzo Visconti (1351 – 1402).
It contains the tomb of the first Duke of Milan of Milanese, Gian Galeazzo Visconti, and of despots such as Ludovico Sforza (“The Moor”), 7th Duke of Milano (1452 – 1508 (46)), and his wife, Beatrice d’Este.
In the church of the chartreuse, there are also paintings and frescoes by Perugino, Bergognone, Bernardino Luini, Andrea Solari, Cerano, Morazzone, Guercino, Daniele Crespi and Giulio Cesare Procaccini and sculptures by Giovanni Antonio Amadeo and Cristoforo Solari.
One of the most magnificent of all religious structures, the Certosa di Pavia has been maintained as a national monument since 1866. The church, forming its nucleus, was begun in the style of the Italian Gothic in 1396 by Gian Galeazzo Visconti, Duke of Milano.
Little more than the nave was executed in this style, since the Renaissance, diffusing its new taste, quickly dominated the design of the edifice. The facade seems to have been begun in 1491 by a group of architects and sculptors under the leadership of Giovanni Antonio Amadeo; it was finished in the mid-16th cent.
Built of precious marbles and profusely ornamented with excellent sculptural decorations, the facade of the Certosa di Pavia is one of the masterpieces of Renaissance decorative design. The two large arcaded cloisters are of richly ornamented terra-cotta. The main choir was severely damaged in World War II but was restored between 1953 and 1959.
Where to stay in Pavia
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)