viale Sant’Ignazio da Laconi – 09128 Cagliari
tel. 39 070 4082230 or 4082249
For online reservations (in Italian only):
Maggio Musicale Fiorentino
|Macerata||Season at the Outdoor Arena
Sferisterio of Macerata – Opera Ballet
Piazza Mazzini 10 – 62100 Macerata
Tel 39 0733 230735 or 233508
Fax 39 0733 261499
For online reservations (in Italian only): Click here
Festival of the Itria Valley
Cusius Festival of Early Music
|Pesaro||Pesaro Rossini Opera Festival
Info: Via Rossini 37 – 61100 Pesaro
Tel. 39 0721 30161
Fax 39 0721 30979
Click here for the website
Ravello Classical Music Festival
June – July
Teatro Alighieri, Via Mariani 2 – 48100 Ravenna
Tel. 39 0544 32577
Fax 39 0544 215820
Click here for the website.
|Spoleto||Spoleto Festival of Two Worlds
June – July
Associazione Festival dei Due Mondi
Piazza Duomo 8 – 06049 Spoleto
Tel. 39 0743 220320 or 45028 or 40619
Fax 39 0743 220321
Click here for the website
|Torre del Lago
Festival Pucciniano (Puccini Operas)
Opera in the Arena
Baroque Music Festival
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)