Public Transportation in Milan: In the summer of 2019, the new integrated fare system for public transport (STIBM) started operating. It provides for a single ticket for 213 municipalities and the 4.2 million residents of the City of Milan metropolitan area and the Province of Monza and Brianza.
The tickets are valid on the entire network operated by ATM and other private operators as well as on the sections of the railway network managed by the Trenord Regional train company included in the area.
The area covered is divided into zones. The price between two locations is calculated based on the number of zones crossed, its cost increases with the number of areas. The time of validity increases, as well.
In Milan, the minimum purchase is three tariff zones (Mi1 – Mi3), the ticket costs € 2.00. Rho Fiera-Milano is in the Mi3 zone, the ticket to go there, therefore, has the same price as an urban ticket.
Ordinary tickets, ten tickets booklets, daily tickets, three days tickets, and weekly passes are available for Milan.
ATM is the public transport company in Milan. nuovosistematariffario.atm.it/, their website, has ALL the information on the new tariff system, including all the discounts for monthly and yearly subscriptions, for seniors, and young people, should you decide to move to Milan.
If you want to buy a ticket, use the ATM app on your smartphone, go to the Menu, and select Tickets. You can purchase by credit cards but also by SMS, charging it to your Italian telephone account, if you have one, of course.
You can buy tickets on the TRENORD smartphone app. Here you can also make reservations and buy tickets for Regional trains that go outside of the STIBM basin area. A significant advantage is that this APP speaks English!
One final consideration: should you need assistance with public Transportation in Milan, don’t ask a Milan resident, most of them are still in a state of confusion generated by this epochal change. Ask an ATM or Trenord employee; they, maybe, will be better able to help.
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)