This post on Milan Sant’Ambrogio is an excerpt from the book “Milan” by Enrico Massetti. – The independent, unbiased, and accurate guide to the city.
The Basilica of Milan Sant’Ambrogio is one of the oldest and most influential churches in Milan. Its origins date from the years of the Roman Empire in Lombardy. Saint Ambrose consecrated five Romanesque churches.
The Church of Sant’Ambrogio is an excellent example of the Romanesque-Lombard churches. The Saint founded it between 379 and 386 as a basilica dedicated to Christian martyrs. Himself is buried here in 397.
The exterior of the church consists of an atrium, called Ansperto’s Atrium, with porches on three sides. The façade integrates the fourth side. Architectonic fragments from the original construction are underneath the porch.
The two bell-towers flanking the façade, Campanile dei Monaci, and Campanile dei Canonici are worthwhile mentioning.
Milan Sant’Ambrogio Altare d’Oro – Golden Altar
In the interior of the Basilica, one of the most exciting works is the famous Altare d’Oro, a masterpiece of Carolingian gold craftsmanship dating back to 836.
You can also admire the Tempio della Vittoria outside the atrium. The Piazza takes its name after the Saint. The Tempio is an imposing octagonal marble building honoring the soldiers killed during the First World War.
Milan Sant’Ambrogio Reference material.
Address: Piazza Sant’Ambrogio, 15, 20123 Milano MI, Italy.
The official website, www.basilicasantambrogio.it/, has info on Mass time, Chorus activities, and a virtual tour. Searching Google for “Milan Sant’Ambrogio” gets you a very long list of nearby hotels and B&Bs promoting their business.
End of the excerpt, you can buy the book “Milan”
A few videos on Milan Sant’Ambrogio
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)