This is an excerpt from the book “Milan“
The National Museum of Science and Technology (then Technical) Leonardo da Vinci was born February 15, 1953, under pressure from a group of Lombardi industrialists led by Guido Ucelli di Nemi and the support of a broad consensus of political forces. It turned into a Foundation “Fondazione Museo Nazionale della Scienza e della Tecnologia Leonardo da Vinci” (private foundation) with bill No 258, July 20, 1999. Today is the most significant technical and scientific museum in Italy. In the international scene, is one of the protagonists of the cultural debate, museological and educational.
Located in an Olivetan monastery built in the early ‘500 in the heart of Milan, is named after Leonardo da Vinci, a personality that combines art, science and technical insights of extraordinary value. Its mission is to promote scientific and technological culture, making it accessible to all. The objective is to stimulate interest in technology, convey enthusiasm for the understanding of science through active experiences, engaging and exciting.
Collections and interactive workshops are now organized into seven departments: Materials, Transportation, Energy, Communication, Leonardo-Arts & Science, New Frontiers, Science for children. The Museum holds a rich heritage and communicates a memory value to the past, interpret the present while preparing for the future.
The living museum
All educational activities proposed are based on involvement, discovery and exploration through unique experiences, fun and exciting. Thanks to an informal educational approach, each visitor becomes the protagonist and can “touch” to explore and debate include.
To all Museum visitors can:
– Explore the collections and new interactive exhibits dedicated to the telegraph, telephone and television, the new area and new areas for oil to the rubber and adhesive substances;
– Discover one of the most important collections to the world of machine models of Leonardo da Vinci on display in Gallery dedicated to him;
– Know the unique examples of the history of the industrial transformation of our country as the mill Falck and Queen Margherita or excited in front of the school ship Hebe and the bridge of Conte Biancamano;
– Try one of the workshops and interactive courses;
– Board the submarine Enrico Toti and relive the emotions felt by sailors during navigation;
– Visit a temporary exhibition;
– Participate in theatrical activities;
– Take part in conferences, workshops and events to form an opinion on topical issues.
The museum in figures
Area of 40,000 sq.m.
12,500 square meters of renovated area since 2000
330,000 visitors in 2008 (the museum was closed to the public for three months to work on building and equipment)
2,806,196 website visitors
14 exhibition sections
13 interactive workshops (i.lab)
119 educational pathways
Some national and international awards
For the second consecutive year the Museum is at 1st place in Lombardy and the 20th place among the most visited museums in Italy.
At the award ceremony “Novo Nordisk Media Prize Italy” Museum receives “August and Marie Krogh” Medal for the movie “Who does and who knows?” On biotechnology as the work of promoting cultural, social and popular health.
The museum, in the person of Director General Fiorenzo Galli, received the “Premio Capo d’Orlando Science” for Museum Management. The Award is a public recognition to those who work with great results in the world of multidisciplinary research in the field of dissemination and science journalism in the direction of the museums, the promotion of science through the Internet.
Federculture assigns the Museum Prize Culture Management – category management policies and promotion of cultural heritage – for the transportation and musealization submarine Enrico Toti.
The site www.museoscienza.org wins for the third consecutive year Osc @ r Web – class museums.
At the European Best Event Awards 2006 Project Toti Museum wins award for best public event of the year and is the 2nd place overall after the opening ceremony of the Turin Olympics.
A study of Manageritalia Museum is among the 50 most innovative business realities Italian offices.
The Museum is included in the book “Topbrands” as the only museum institution in our country recognized for its brand value.
Italian President Carlo Azeglio Ciampi, on proposal of the Minister of Education, University and Research Letizia Moratti, gives the Gold Medal for Merit to the Museum in the fields of education, culture and art.
Three educational projects of the museum – “Spring of Science”, “EST Project”, “Science Under 18” – receive a special mention in the Report of the European Union on the growth of human resources in Europe for science and technology.
end of the excerpt, you can buy the full content of the book “Milan” without advertising.
Where to stay in Milan
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)