March is coming and Carnival is just days away. Let’s find out more about the history of the masks of the Commedia dell’arte beginning from the most famous one: Harlequin. Harlequin is a mask from Bergamo, whose personality is born from the fusion of the Zanni’s tradition – which are the masks that play the...
The scallop is a bivalve mollusc that comes from the Mediterranean Sea: the white and fleshy part is the adductor muscle, while the softer flesh is called coral. It is a delicious, tasty and also low-calorie dish. It has many names because the seafood is linked to many stories and legends. It is called Shell...
The immense and gothic Palazzo Zaguri in Campo San Maurizio is hosting the unmissable exhibition Da Kandinsky a Botero. Tutti in un filo. Called Tutti in un filo (“all in one thread”), the exhibition consists of one hundred articles woven to the frame with foresight and attention to the most subtle detail. It is a...
The mascarpone is a creamy and sweet cheese, recognised as a product of the Italian tradition by the Ministry of Agricultural, Food and Forestry Policies. It is typical of some areas of the Lombardia region, mainly of Lodi and Abbiategrasso. The name comes from the dialect term mascherpa or mascarpia, which means ricotta or cream....
The museum Palazzo Fortuny is hosting the exhibition Futuruins. Il corpo e la pietra, a project created on a proposal from Dimitri Ozerkov, the director of the Neo-Contemporary department of the Hermitage in St. Petersburg in cooperation with the City of Venice and Fondazione Musei Civici di Venezia. The leitmotiv of the exhibition Futuruins is...
The bigoli are a type of long pasta, which looks like a big spaghetto; they’re from Veneto, but they’re quite common and popular in the Eastern Lombardia. The name “bigoli” seems to result from the dialect term “bigàt” which means “worm” with regard to the shape of the pasta. The original recipe is quite simple,...