The second itinerary starts from Piazza Marconi, surrounded by Renaissance porticos on two sides. Here, Casa Lanzini can be seen, a typical Renaissance merchant’s house, built around 1460. Its facade has framed terracotta windows and it is crowned by merlons.
The porticos continue along Corso Umberto I to Piazza Cavallotti, where the Teatro Sociale stands. The building is inspired by Neo-classical opera theatres; it was built between 1818 and 1822 by architect Luigi Canonica. The imposing facade is preceded by a pronaos with a triangular pediment supported by six Ionic columns on a tall podium; the auditorium has five orders and still some elegant decorations.
Turning to the left and walking along Corso della Liberta’, one reaches piazza Martiri della Liberta, and then to the right, via Chiassi, flanked by ancient buildings.
Worthy of mention: at number 17, a palace with a 16th century tondo depicting a Madonna with Child; at number 20, the 16th century Aldegatti Palace has a beautiful marble portal; ahead, the Church of San Maurizio, designed by Cremonese Anton Maria Viani at the beginning of the 17th century; it is a single nave church with an elliptical dome; at number 42 the palace of the Conti Cantoni Marca, crowned by 15th century merlons; at number 59, a 16th century building with a marble portal and at number 61, the palace owned by Marchesi Nerli Ballati, dating back to the end of the 17th century.
In piazza Bazzani, at the crossroads with via Poma rises the Church of San Barnaba. The present building is an 18th century reconstruction of a pre-existing structure documented since 1268. The interior, with only one nave, deep apse and three chapels on both sides, has elegant stuccowork framing the 18th century canvases painted by local artists.
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)