The Duomo of Milan: this is an excerpt from the book “Milan” by Enrico Massetti. – The independent, unbiased, and accurate guide to the city.
The Duomo of Milan, which traditionally symbolizes the city of Milan, is the most extraordinary example of Italian late Gothic art. It ranks third regarding dimension after the Saint Peter’s Basilica at the Vatican in Rome and Seville’s Cathedral. Located in the very heart of the city, it represents both the core of the town and the unavoidable destination of countless visitors from Italy and abroad.
Mark Twain was a great fan of the Duomo of Milan
Mark can take over the description (from Innocents Abroad ) from here:
What a wonder it is! So grand, so solemn, so vast! And yet so delicate, so airy, so graceful! A real-world of substantial weight, and however, it seems a delusion of frostwork that might vanish with a breath!…
Away above, on the lofty roof, rank on rank of carved and fretted spires spring high in the air, and through their rich tracery one sees the sky beyond. …(Up on) the roof…springing from its broad marble flagstones, were the long files of spires, looking very tall close at hand, but diminishing in the distance…We could see, now, that the statue on the top of each was the size of a large man, though they all looked like dolls from the street…
They say that the Cathedral of Milan is second only to St. Peter’s in Rome. I cannot understand how it can be second to anything made by human hands.
The story of the construction of the Duomo of Milan.
The construction of the Duomo di Milano began in 1386, promoted by Gian Galeazzo Visconti, lord of Milan, and continued for centuries.
Pinkish-white marble covers the Duomo entirely from its base. Five large portals carry high-reliefs illustrating sacred and historical scenes in the façade. “The life of Sant’Ambrogio” is one of them. Full slabs of marble make up the roof of the Duomo. You can reach it by a steep external staircase of 919 steps, carved between the left side and the transept.
The effort of “climbing” the Duomo rewards you by the magnificent view of the surrounding plain up to the Alps. If the weather is ungenerous, it will still be possible to enjoy the vision of the “Madonnina.” The golden statue of the Virgin Mary, the 135 lace-like spires, and the many sculptures which decorate the roof.
On entering the majestic interior of the cross-shaped Cathedral, the sight goes to the polychrome stained glass windows depicting scenes from the life of the saints. Fifty-two gigantic pillars topped by a series of niches with statues divide the eight naves of the Cathedral.
You have to pay a ticket to enter the Duomo. You do not need advance reservations, as the capacity of the Duomo is great. Lines are only present during the most frequented tourist seasons.
The Veneranda Fabbrica del Duomo is the institution that oversees the Duomo, their website is interesting and you can buy tickets.
End of the excerpt, the full content of the book “Milan.”
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)