This is a partial list of local festivals, fairs and costumed events. To verify the exact dates, please contact the local tourist board:
APT del Milanese www.provincia.milano.it
APT Del Bergamasco www.apt.bergamo.it
APT del Bresciano www.bresciaholiday.com
AAPT del Comasco www.lakecomo.com
- Bergamo: Festival of Sant’Alessandro (August).
- Vertova: Historical Passion Play (Easter).
- Cantù: 15 km. north of Milano. Second half of September, every second year. Exhibition of furniture and laces from Cantù
- Como: “Baradello” Medieval Games and Pageant (September 7-15).
- Isola Comacina: Lake Como. Last week of June. Feast of San Giovanni. The oldest celebration at Como. regarding art, folklore and tradition (June).
- Crema: Traditional Carnival (February).
- Casteggio: White Truffle Festival (November).
- Pescarolo: Historical Carnival Parade and Celebrations (February).
- Solarolo Rainerio: Medieval Games and Mule Race (September).
- Lagusello: Wine Harvest Ceremonies (September).
- Commessaggio: Regatta on the Navarolo Canal (July).
- Grazie di Curtatone: Sidewalk Madonna-Painters Exhibition (August).
- San Luigi a Castiglione: Re-enactment of the Historical Battle (June)
- Legnano: Historical Pageant and Horse Race (May).
- Milan: Festival of Sant’Ambrogio (December).Annual Trade Fair. One of the largest internationally, and most important in Italy (April).International cycle and motorcycle exhibition and Rosa d’Inverno — the most important Italian motorcycle rally (30th November-9th December.).
- Villimpenta: Rice Harvest Festival (June).
- Sartirana: Frog Pageant (September).
- Vigevano: Medieval Horse Race (October).
- Bormio: Easter Pageant (Easter).
- Grosio: Corpus Domini Pageant and Parade (June).
- Teglio: Pizzoccheri Festival (July).
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)