Lombard Cuisine

A look at Lombard cuisine

The Po Valley, the Alps and the Alpine foothills, rivers and lakes; because of its land and climate, extremely varied, the cuisine of Lombardy has many internal differences. The main features in common are the long cooking techniques (boiled and baked), the wide use of butter and lard rather than oil, the generous use of rice and stuffed pasta.
Another typical of this cuisine is the difficulty to define many of his dishes: born as poor dishes, a mixture of meat and vegetables, high in fat and calories, they are served as unique dishes. The variety of polenta (polenta and osei, üncia, taragna), the tucch, the cassoeula and busecca are famous examples.
In a restaurant in Lombardy you can still choose the combined first-second.
Among the first courses: saffron risotto (or simply "alla milanese") and "alla certosina" risotto (from Pavia), the pumpkin ravioli (Mantua), pizzoccheri (Sondrio), casonsei (Bergamo).
Among the main courses: the famous cotoletta alla milanese, the ossobuco (Milan) and "alla California" beef (Monza) not always easy to find. As an alternative to meat, freshwater fish such as eels, trout and bleak.
Especially recommended is the cutting mixture of regional sausages and cheeses, of which Lombardy is very rich.
You can complement your meal with a selection of wines including the famous Franciacorta (Brescia) and Oltrepò Pavia. Are you a tourist and you would like to taste Lombard cuisine in Milan?
Go to our page dedicated to Lombard restaurants in Milan.