This is the continuation of the itinerary: The Alps, the Lakes, the Sea- Part 1 from Turin to Milan
Leaving Milan by the Ticinese Gate, we come, after a short 17 miles, to one of the most famous monuments in Italy, standing by itself in the open countryside: the CERTOSA DI PAVIA (charterhouse), founded by Gian Galeazzo Visconti (1396) as a fatuity mausoleum and completed during the Renaissance, which here reaches the loftiest expression it was to achieve in all of Lombardy.
We leave Pavia, crossing the Ticino by the Covered Bridge (1354), rebuilt after the damage suffered during the last War. After some 13 miles, we reach Voghera, with its 14th century Castello Visconteo. At Tortona (24 miles), we take the Autostrada for Genoa and quickly cross the Apennines, following the valley of the Scrivia. Instead of going straight on to Genoa we will turn off at Busalla in order to extend our excursion to include the Giovi Pass and the towns of Casella, Laccia, and Carasco, and reach the Ligurian coast between Lavagna and Chiavari (42,5 miles from the Autostrada). And so we begin the third part of our trip, in the pleasant company of the cliffs and beaches which alternate along the Riviera di Levante. Standing on the hill north of Lavagna are the Gothic Basilica of San Salvatore di Cogorno, with its firm-set tower, and the 13th century Pisan-Gothic Palazzo dei Fieschi.
Passing Chiavari, we come upon a succession of limestone rocks and cliffs, interrupted by the lovely little beach of Zoagli. We are now at the outskirts of RAPALLO. From Rapallo, one of the most fatuous holiday towns on the Riviera, we can take the funicular railway up to see the magnificent view from the Madonna di Montallegro, or go (2 miles) and visit the romantic ruins of the Monastery of Santa Maria in Valle Christi.
The next day of our tour will be devoted to a relaxing trip around the lovely Tigullio Gulf. We shall stop at the Sanctuary of San Michele di Pagana, where there is a beautiful canvas by Van Dyck. Then by way of Santa Margherita we shall come to Portofino, a place of rare and famous beauty, with its fine natural harbor, the crystal clarity of its water, the variety of its vegetation and the constantly shifting range of its scenery.
After a leisurely visit, we shall leave Portofino and continue our journey westward, visiting San Lorenzo della Costa (superb Flemish Triptych in the Parrocchiale) and the entrancing little beach of San Fruttuoso (Abbey with an ancient cloister an the Tomb of the Dorias).
Genova: After passing through the seaside towns of Camogli and Recco, with their quaint fishermen’s houses, we reach Quarto dei Mille, and finally: Genova, the extremely ancient city of the Ligurians, those shepherd tribes who turned to the sea because of their geographic position.
Savona: The next morning, the last of our tour, we shall go along the Riviera di Ponente to Savona (29 miles). Passing through Pegli (Villa Rostan of the 16th century), Voltri (18th century Villa of the Duchessa di Galliera), Arenzano, with its broad beach. Varazze, a famous bathing resort with outstanding churches (Collegiata di S. Ambrogio, San Domenico), Celle Ligure, and Albisola (with the 18th century Villa Della Rovere) we finally reach Savona.
From Savona take the autostrada to Fossano, interesting for the 14th century Castle of the Princes of Acaia. Along this stretch of autostrada, already called the SavonaTurin note Ceva, Mondovi and Vicoforte with its famous Sanctuary (dome by Gallo); from Fossano, pass through Bra to ALBA with its beautiful Gothic Cathedral (wonderful inlaid work in the choir). From Alba, after 37 miles of road winding through attractive hill country, we reach Moncalieri, with its beautiful Royal Castle, and so back to Turin.
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)