Travel tips for the visitors to Milan and Lombardy
Toscolano Maderno Lake Garda: Art and History
Situated on the delta of the Toscolano stream, the two small towns of Toscolano and Maderno have an ancient roman origin.
They were joined together in a single municipality in 1928. During the Middle Ages Maderno had a remarkable political and administrative importance. In the XVII and XVIII centuries the dukes of Mantua fixed their sommer residence in the Gonzaga palace and in the Villa del Serraglio.
Both in Maderno and in Toscolano the squares offer many important artistic proofs.
The parish Churc dedicated to Saint Peter and to saint Paul is worth visiting.
The inside is dominated by the canvas of the venetian Andrea Celesti ( 1637-after 1712 ), who left here a big mark of his lively imagination, painting three big canvas: Simon Mago’s fall, the delivery of the key and Saint Paul’s and Saint Peter’s martyrdom.
Until XVI century Toscolano was the seat of important paper mills and factories placed along the valley, where the torrent with the same name flows.
In front of the lake stands the fifteen-century Madonna del Benaco’s shrine. In Saint Markus’ square, in Maderno, stands the Saint John’s basilica, which is a beautiful example of romanesque-lombard Architecture. The basilica was built on an old wreck, that preserved relics of Saint Herculaneum , who was the bishops of Brescia. The inside has three aisle and under the presbytery there is the recently restored crypt.
The parish Church, with neoclassical forms, houses among many others, a workshop canvas, which portrays Saint Herculaneum with the Angel. On the opposite side of the square there is the monument to Giuseppe Zanardelli “The beautiful Italy”, realised in 1909 by Leonardo Bistolfi. Close to it rises the Saint Mark’s column, built in XVI century as symbol of the venetian rule, which lasted until 1797.
William Dellorusso 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.