This itinerary focuses on sites of culture, prevalently housed in 17th and 18th century buildings.
The itinerary can start from via Ardigo’, which can be reached from Piazza Broletto passing through the Arengario arch.
Along the street one sees the facade of the former Church of the Holy Trinity. The Church was built in 1587 for the Jesuits, but the facade was altered over the course of the 19th century. In the main chapel three large canvases were once on display, painted at the beginning of the 17th century by Peter Paul Rubens: the Baptism of Christ and the Transfiguration of Our Lord, stolen at the end of the 18th century by the French soldiers. They are now in the museums of Antwerp and Nancy, while the Gonzaga Family in Adoration of the Holy Trinity is still in Mantua and hangs in the Ducal Palace.
Walking along via Ardigo’ one reaches Piazza Dante on which stand the Palazzo degli Studi (entrance from the City Library) and the Virgilian Academy.
The Palazzo degli Studi was property of the Jesuits and housed the University when Bolognese architect Alfonso Torreggiani rebuilt the facade according to neo-classical canons between 1753 and 1763. In 1780, thanks to Empress Maria Theresa of Austria, the Public Library was opened; for this reason it is called “Teresiana“.
Continuing to the left, in via Accademia, one can admire the main facade of the Virgilian Academy, of medieval origin; formerly it was the seat of the Renaissance literary academies, the Accademia degli Invaghiti and Accademia degli Invitti (subsequently called dei Timidi). These academies were replaced, over the course of the 18th century, by the Royal Academy of Science Literature and Arts, according to the wishes of Maria Theresa of Austria; the building itself was completely renovated as well.
end of the book excerpt. You have the full content at: “Mantua a complete guide“
Where to stay in Mantua
There are hotels, apartments, B&Bs and guesthouses available, check it out and make a reservation here.
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)