Archivio mensile:dicembre 2015

Milano City Sightseeing

Milano City Sightseeing

Milan in 90 minutes! Hop on board the panoramic City Sightseeing bus with us for an unforgettable guided tour!

Milan City Sightseeing: Jump on board for a full and exciting tour of Milan! Milan is a metropolis rich in history and culture, known for the Duomo, Leonardo da Vinci’s splendid Last Supper fresco, the awe-inspiring Sforzesco Castle, and the Scala Theater, arguably the most important place in the opera world. Milan is the most international city in Italy, economic capital, and world famous for its fashion shows and design.

Together with us, you can discover all Milan’s attractions thanks to Milan City Sightseeing.

What are the most important places of interest in Milan?

Contact us for more information on Milan City Sightseeing Tours or to make a reservation!


How to prepare your own home-made pasta


Making your own pasta is simple, quick, and allows you to prepare some really special recipes.

We present to you our quick guide to prepare it in five simple steps!

This recipe will explain to you how to make fresh pasta with flour and eggs, but note that there are also recipes that utilise just water and flour or semolina, ideal for those looking for a different flavour or for vegans.

The recipe originates from Emilia Romagna: it requires an egg and a pinch of salt for every 100g of flour, however these quantities differ slightly from region to region in relation to the local traditions and desired flavours.

Fondamentale è la qualità degli ingredienti usati: uova fresche e rotte a temperatura ambiente e farina 00; il sale deve essere quello fino e l’olio che userete per elasticizzare l’impasto deve essere d’oliva.

A fundamental factor is the quality of the ingredients: Fresh eggs and broken at room temperature and ‘00’ grade flour; the salt must be fine and the oil used to elasticate the dough must be olive oil.

Ingredients (makes 250g Pasta):

  • 200g ‘00’ grade flour
  • 2 eggs
  • A pinch of salt


  1. Put the flour into a bowl and make a well in the centre. Break the eggs into the well, and beat with a fork, slowly combining the four, taking it bit by bit from the edge of the well.
  1. Knead the mixture for 15-20 minutes on a table dusted with flour to prevent sticking. The method used to work the dough, unlike the quantities of ingredients, is the same across the whole of Italy: the dough must be pulled or rolled, folded upon itself and then crushed with the fists. This is repeated continuously and energetically until the dough is firm and smooth.
  1. When the dough starts to form bubbles, the kneading is complete; make a ball from the dough.
  1. Wrap the ball in a cloth (or better in cling-film) and leave it to rest for approximately half an hour.
  2. After the half-hour, the mixture is ready to rolled or flattened into sheets- which can be done with a machine, or by hand with a rolling pin. (This is a stage that requires a lot of muscle!). Then, from these sheets, cut and shape the pasta into the form that you prefer- from pappardelleto tagliatelle

Simple, no?

Milano in 90 minuti! Vieni con noi a bordo dell’autobus panoramico City Sightseeing per un giro turistico indimenticabile!

Milano in 90 minuti! Vieni con noi a bordo dell’autobus panoramico City Sightseeing per un giro turistico indimenticabile!

 Milano City Sightseeing: Sali a bordo per un tour completo e suggestivo di Milano!

Milano è una metropoli ricca di storia e di cultura conosciuta per il Duomo, lo splendido Cenacolo di Leonardo da Vinci, il suggestivo Castello Sforzesco e ilTeatro alla Scala, tempio mondiale della lirica. E’ la città più internazionale d’Italia, capitale economica famosa in tutto il mondo per le sue sfilate di moda. 

Scopri insieme a noi tutte le sue attrattive grazie a Milano City Sightseeing!

Quali sono i luoghi di interesse a Milano?…

Contattaci per maggiori informazioni su Milano City Sightseeing Tour e per prenotare il tuo giro turistico con noi!

Milanese cooking: How to make panettone at home!



Panettone, a specialty of Milanese origin, is a traditional Italian Christmas pudding.

Here is the classic panettone recipe, traditionally made with raisins and candied fruit, that involves various stages of levitation.

The recipe indicates minimum levitation times, however for a perfect panettone, we advise you to exceed these.

• 250g ‘00’ grade flour
• 250g manitoba flour
• 200g granulated sugar
• 160g butter
• 12g brewer’s yeast
• 4 eggs (large)
• 3 egg yolks
• A pinch of salt
• 150g raisins or sultanas
• 80g of candied orange and lemon zest
• Grated zest of 1 lemon
• The powder of 1 vanilla bean
• Milk or tepid water, to taste

• Preparation time:
24 hours
• Cooking time:
1 hour
• Resting time:
7-10 hours
• Makes:
1 panettone of 1kg
• Equipment:
1 1kg panattone mold


Dissolve 10 grams of yeast with warm milk or flour, and add 75g of flour. Knead until the mixture is smooth but not sticky. Shape into a ball and cut a cross shape into the top with a knife. Put in a bowl and cover with cling-film. Allow 30 minutes to rise at room temperature.
Place the raisins in a bowl of warm water to soak. Put aside for later.
When the first mixture (called lievitino or biga) has doubled in volume, mix with 250g of flour, 2 eggs, and 2 more grams of yeast. until the mixture is homogenous.

Add 100g of sugar and mix well, and then add 60g of softened butter. Knead until the dough has an elasitc texture that is smooth and not sticky. Allow to rise, again in a bowl covered with cling-film, at room temperature, until it has doubled its volume. This will take around 1 ½ – 2 hours.

After this time, take the dough and add 2 eggs and 3 egg yolks and the remaining flour. Knead as before until dough is smooth, and only then add the remaining sugar and a pinch of salt. Once mixed, you can incorporate the remaining softened butter.
Knead until you obtain a smooth, elastic dough that is not sticky. At this point you can add all the candied zest, the raisins that you soaked earlier (squeezed), the grated lemon zest and vanilla powder. Mix everything for 5 minutes and put again to rise until it has doubled in volume (2-3 hours).
Then, take the dough and place it in the panettone mold (1 kg). Grease well with butter.
Allow to rise for the last time until it has more or less reached the edge of the mold. At this point it will be ready to bake.
Place on the lower level of an oven preheated to 200 °, together with a bowl filled with water. After 5 minutes of cooking, with a sharp knife, make a cross cut on the top of the cake. In the center of this , place a knob of butter.
Return to oven and allow another 10 minutes of baking, then reduce the heat to 180 degrees and cook for about 45 minutes.
Cooking ties may vary depending on your oven; always check that the specified time is enough by placing a skewer through the centre f the cake: if it comes out dry and clean, then the cake is cooked.

Tip: for a panateone without raisins and candied fruit, substitute with 200g of chocolate chips, adding them to the mixture at the stages corresponding to the raisins and the candied fruit.

The Scala opening night


The Scala opening night: Verdi’s GIOVANNA D’ARCO.

The 7th of December celebrates one of the most prestigious annual events in Milan: The Scala opening night.

This year, the operatic season at the Scala Theater commences with Verdi’s GIOVANNA D’ARCO.

In these days, the city of Milan is really transformed into an open-air theater, (the soundtrack of the opera is broadcasted in places including the metro at Duomo and Cadorna, and in Galleria Vittorio Emmanuele II.) This is possible thanks to the rich program of the “prima diffusa” project, an initiative that for the fifth consecutive year hopes to involve the entire city with a series of events spread across its nine zones.

There will be 50 free events of the Joan of Arc in the city program: presentations, concerts, shows, lectures and workshops, participated in by many famous names in opera, including Carla Fracci, Patti Smith e Monica Guerritore.

At the heart of the program is obviously the live transmission of the first show, from 6.00pm on Saint Ambrose day.

There will be 19 places in the city where it will be possible to see the opera Chailly broadcasted live, including: the Ambrosian Refectory, the prisons of San Vittore and Bollate, the big screen in Galleria Vittorio Emanuele II’s octagon, the Verme Theater, the MUDEC auditorium, the Museum of Children at the Rotonda della Besana and the Gaber auditorium in Palazzo Pirelli.

Christmas Party: Santa will also be paying us a visit with a lucky-dip and presents for everyone.

Christmas Party:  Santa will also be paying us a visit with a lucky-dip and presents for everyone.

Join us on the 15th of December for some fun, food and festivities from 1.15pm here at Il Centro-Italian school.

Our Italian school will be full of Christmas cheer and music, and there will be a Christmas lunch. Santa will also be paying us a visit with a lucky-dip and presents for everyone.

For one lucky student there will be a grand prize of a FREE GM30 ITALIAN COURSE for the month of January…

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