Mantova – From the Historic center to Porta Cerese (Purple Path)

This is an excerpt from the book “Mantua a complete guide” by Enrico Massetti.


This itinerary starts from the area facing the Rio, near Piazza Martiri di Belfiore. Here, crossing over the canal, one can see the Pescherie, built by Giulio Romano in 1534; it is a double, rusticated portico with round arches, where once the fish market was held.
In the same square bordering the Rio, stands the isolated bell tower of San Domenico, the only part that has survived of the medieval church of that name.
Walking along via Mazzini, 16th century buildings can be seen while, a little ahead, stands the Church of Santa Teresa, built in 1668 next to its convent.

Turning left, in via Giulio Romano, beyond the corner with via Nazario Sauro, is the deconsecrated Church of the Carmelino built in the 18th century with the adjoining convent of which only the cloister has survived.

Turning right to via Vittorino da Feltre, where the street expands into a square, one can see the Church of Santo Spirito, completely altered in recent times; inside traces of a pictorial decoration date back to the end of the 15th century. In the small church square a memorial stone recalls the great humanist Vittorino da Feltre, who lived at the court of the Gonzaga family from 1423 to 1446.

Going back to via Giulio Romano, one reaches via Isabella d’ Este, where the Church of San Lorenzino stands. This small church, now used as an Evangelical church, dates back to 1590 and is attributed to architect Giuseppe Dattari.

Mantova Camera degli Specchi – Photo © jikamajoja

end of the book excerpt. You have the full content at: “Mantua a complete guide

Where to stay in Mantua

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William Dellorusso
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)

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