Villa Necchi Campiglio

Villa Necchi Campiglio

The Villa was realized by Pietro Portalupi between 1932 an 1935 for the family of Angelo Campiglio, his wife Gigina Necchi and his sister in law Nedda. The world of the Necchi Campiglio was that of Lombard industrial high bourgeoisie, upper class, but also hard working class up to date with heir time.

The swimming pool

The Villa includes solutions that were ahead of their time, like the heated outdoor swimming pool, the first of this kind in Milan.

A statue
The library

The library is the room that best represents the style and taste of Portalupi.

The reading room

A small glass cabinet separates the library from the reading room.

The office

The office – an early example of “Home-office” has a traveling desk, capable of folding completely and be ransported. There are only three specimens of these desks in the world.

The veranda

The veranda is perhaps the best room of the entire Villa, as it opens with full length windows on the green of the park. Being here it is impossible to remember that you are in fact right in he center of Milan.

Armored sliding door

Armored sliding doors separate the veranda from the house, preventing possible break-ins. These doors, like all the other doors in the Villa, completely disappear when open.

The convectors

Another example of the advanced architectural solutions adopted are he convectors used for heating: they are hidden in the windows bases.

Marble bathroom

The bathrooms have plenty of marble, the most expensive kinds of marble.

Guest bathroom

The guest rooom’s bathrooms are no less important either.

Where to stay in Milan

There are hotels, apartments, B&Bs and guesthouses available, check it out and make a reservation here.

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.

The Pax side of the Moon featuring Cesareo
Lombardia (Dicon tutti che sei mia) Quarantine Version - feat. Cesareo (Quarantine Version)

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