Starting from Piazza Cavalotti, walking along corso Vittorio Emanuele II and going to the right, on the corner with via Bonomi, one can visit the Church of S.Orsola, built in 1608 from a design by Anton Maria Viani. The church, interesting for its octagonal plan, was formerly joined to a monastery which was demolished in 1930.
Ahead, almost at the end of the road, stands the Church of Ognissanti (All Saints), of medieval origin, rebuilt in 1752. Inside, are late 16th century paintings by Ippolito Andreasi and Teodoro Ghisi, together with paintings by Giuseppe Bazzani; in the chapel of the Dead, 14th century frescoes are still visible together with a noteworthy Madonna and Saints by Nicolo’ da Verona and dating to the mid 15th century.
At the end of the same street one reaches the Porta Pradella, where the old gate that marked the western boundary of town once stood.
Turning to the right and crossing Piazza Don Leoni, where the railway station is now, proceeding then along via Solferino e San Martino, one comes to via Scarsellini, where the Church of San Francesco stands. It was built between the end of the 13th and the beginning of the 14th century on the site of an oratory founded by the Franciscan friar Benvenuto, a companion of Saint Francis, to whom the church is dedicated.
On the facade, the portal is surmounted by a rose window and flanked by two finely decorated terracotta windows. Inside, two aisles are separated from the central nave by brickwork pillars and flanked by several chapels; the best known is the Gonzaga chapel at the end of the nave, where once the tombs of the first rulers of the family lay and where impressive traces of the original 14th century decoration are still visible.
The itinerary proceeds to Piazza d’Arco, dominated by the Palace owned by the Conti d’Arco, today seat of the Fondazione d’Arco. It was built during the 1780s by architect Antonio Colonna, assisted by Paolo Pozzo.
Walking along via Fernelli, at the crossroads with via Monteverdi, at number 1, is the deconsecrated Church of Santa Maria della Vittoria, at present under restoration.
end of the book excerpt. You have the full content at: “Mantua a complete guide“
Where to stay in Mantua
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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)