This post on Leonardo da Vinci’s Last Supper is an excerpt from the book “Milan“ by Enrico Massetti. – The independent, unbiased, and accurate guide to the city.
History of Leonardo da Vinci’s Last Supper painting.
This Leonardo da Vinci’s Last Supper painting, commenced in 1495 and completed in 1497, is considered one of the most significant art creations worldwide. The picture shows Jesus announcing to his twelve Apostles that one of them was going to betray him.
Da Vinci painted his masterpiece using strong tempera on drywall instead of a wet one; this is the reason why it has begun to fade soon after its completion. In time, the fresco has undergone many restoration interventions, of which the most recent was started in 1978 and finished in 1999. The work has made original pictorial excerpts re-emerge and has shown more of Da Vinci’s sense of color and drawing techniques. After the restoration, a sophisticated air filtering system was installed to impede the entry of dust, damp, vapor, and polluting substances.
Where is placed Leonardo da Vinci’s Last Supper?
The Refectory at Santa Maria delle Grazie is the location for one of the greatest masterpieces of Italian art: Leonardo da Vinci’s Last Supper. The place of this work is the Refectory, the hall in which the monks gathered to eat, is not coincidental. You should remember that the Refectory is very close to the church, where the monks listened to the Scriptures and took their spiritual nourishment in the form of the Eucharist.
This work, amidst the daily rituals of lunch and dinner, was a constant reminder to the monks, showing that the life of the religious community was an extension of the life of Christ and his apostles.
Here, a religious theme intertwines with art and history. The Last Supper was commissioned from Leonardo by Ludovico Sforza, who was then Duke of Milan, as part of a plan to refurbish the monastery and church of Santa Maria delle Grazie. This project was of great importance for Ludovico Sforza because it was in this church that the Duke planned to install his tomb.
How to make reservations for Leonardo da Vinci’s Last Supper.
Reservation is indispensable to see “The Last Supper.” You can reserve online at the official Milan Tourist office vivaticket.it up to three months in advance. The visit lasts 15 minutes, and you must be at the ticket counter 20 minutes in advance to pick up your ticket, so in little more than half an hour, you complete the visit of the most famous piece of art in Milan.
You will find a lot of information on the website www.cenacolovinciano.org.
A Google search for “Da Vinci Cenacolo Milan tickets” gives you more than half a million results. Most of the top-rated ones are paid sponsored advertising, be careful at what you read and what you buy, you could end up with something that is not exactly what you were expecting, and searching!
Santa Maria delle Grazie.
While waiting your turn, or after your visit is over, you should visit the Basilica of Santa Maria delle Grazie, adjacent to the Cenacolo, with its delicious Cloister.
The Church of Santa Maria delle Grazie is an outstanding work of architecture and an emblem within the Catholic tradition.
The Church is one of Renaissance art’s most important testimonies and a shining symbol of creative human genius – thus, it became a UNESCO World Heritage List in 1980.
The perfect and sophisticated architecture of the church, attributed to Bramante, along with Da Vinci’s The Last Supper, are symbols of Renaissance Milan, as well as of a new era in European art history.
On the sides of the Church are seven square chapels dedicated to the Virgin of Graces – all except the last one on the left (that realized by Solari).
Check their opening hours and timetable on their website legraziemilano.it.
End of the excerpt, you can buy the full content of the book “Milan” without advertising.
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)