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Oct 10, 2018 · Meat, cheese, butter and rice are the most common elements of Lombardy’s cuisine, and its hearty, luxurious dishes are famous throughout Italy. Get to know more about the ingredients, flavours and recipes that make Milan and Lombardy such a hotbed of fine dining.
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Lombardy’s plethora of culinary offerings is one of its main draws. Here’s a look at some of the dishes — and people — that make the region a gastronome’s dream.
This article was adapted from National Geographic Traveller (UK).
Between cities of world renown are breathtaking landscapes of river plains, lakes and mountains and a significant amount of agriculture. In the south, around Mantova and Cremona, is the ‘white belt’ of Lombardy, where rice, butter and cheese prevail. Heading north towards Milan, Brescia and Bergamo, the microclimate of the lakes allows olives and citrus fruit to thrive, and in Franciacorta is where you’ll find Italy’s best sparkling wine. Further north, the Valtellina valley is home to Alpine Nebbiolo wines and the hyper-local bresaola, an air-dried, salted beef.
When it comes to Lombard staples, think bollito misto (stew), cassoeula (pork and cabbage stew) and the world-famous risotto. For dessert, there’s sbrisolona, a crunchy almond cake synonymous with Mantua. Other big hitters from the region include mostarda (candied fruit syrup) and torrone (nougat), both from Cremona. For the turophile, there’s plenty of gorgonzola, grana padano and taleggio. To better understand what makes the cuisine so irresistible, let’s meet some of the people behind the dishes and ingredients.
Enrico ‘Chicco’ and Roberto ‘Bobo’ Cerea
DA Vittorio, Bergamo
Chicco and Bobo Cerea are the brothers behind Da Vittorio, a three-Michelin-star restaurant in Brusaporto, near Bergamo. Situated on beautiful grounds, the menu here consists of elevated and complex dishes, and the most frequently cited showstopper is a tomato and cheese pasta. Bobo says Chicco is better at theatrical “show cooking”, so chances are he’ll be the one mixing and dishing up for you. For all the pizzazz of fine dining, the duo insist that “simplicity is buonissima” and fondly remember guanciale and polenta from their childhoods. If you do eat here, be sure to save room for something from the beautiful bonbon trolley.
Grazia Omodei
Osteria della Villetta, Brescia
Grazia runs her brigade by cooking time-consuming, traditional dishes such as tripe, bollito and stoccafisso. She became a chef accidentally while working as a teacher, by occasionally assisting her mother-in-law in the kitchen. She’s rolled many cabbage involtini since then, determined to “preserve this way of cooking and socialising together”. Her approach is working. Even the great Alain Ducasse declared: “The food you eat here tells you that you can be nowhere else.” And the deified Gualtiero Marchesi was such a big fan of the polpette he counted Osteria della Villetta as one of his top 11 places in the world to eat.
The winemaker: Cristina Ziliani
Berlucchi Franciacorta, Brescia
The story of Franciacorta’s rise is exceptional. Italy’s best fizz has only existed since the 1960s, and the idea was Franco Ziliani’s at the Berlucchi winery, now run by his daughter Cristina and her two brothers. Franciacorta (the word, like Champagne, refers to the zone, method of production and the final product) isn’t just for celebrating, but is drunk with most foods including fish, meat and cheese. So, how is life for a woman in the wine world? “Honestly, it’s been hard being the only woman in a wine family. Making my voice heard wasn’t easy. Once I could do that within my family, taking on the world was easy!”
The cheese champion: Paolo Ciapparelli
Storico Ribelle, Sondrio
There’s fresh cheese, there’s mature cheese, and then there’s Storico Ribelle. It can be matured for up to 10 years, but there are those who keep it for far longer. Made from 90% cow’s milk and 10% goat’s, the cheese is made in summer in the high pastures of the Morbegno valley. It wasn’t a cheesemaker, but a supporter, Paolo Ciapparelli, who ensured its continued existence. He fought to clarify Storico Ribelle’s differences and facilitate its sale — hence the creation of a dedicated centre in Gerola Alta. Buyers of a whole wheel can store their cheese in there for a nominal sum, and even visit for an annual photo with their purchase.
- Christine Smallwood
Oct 26, 2023 · Last updated on May 8th, 2024. Whether you are traveling to Milan for the first time or looking to step outside the capital and explore the entire region, we have you covered with our complete guide to Lombardy’s traditional and regional food. We’ll look at the most iconic dishes, ingredients and wines that you should try on your next visit.
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- Risotto alla Milanese. Arguably the most famous dish from Lombardy, Risotto alla Milanese is an exquisite blend of creamy Arborio rice, saffron, and grated Parmigiano-Reggiano cheese.
- Osso Buco. Osso Buco, a classic Milanese dish, is a true representation of the region’s love for hearty, slow-cooked meals. This tender, braised veal shank is cooked to perfection in a rich sauce of tomatoes, onions, carrots, celery, and white wine.
- Cotoletta alla Milanese. Another Milanese classic, Cotoletta alla Milanese, is a delicious breaded veal cutlet that is shallow-fried to golden perfection.
- Pizzoccheri. Hailing from the picturesque Valtellina valley, Pizzoccheri is a hearty, comforting dish made with buckwheat pasta, potatoes, cabbage, and an indulgent mix of melted fontina and grated Parmigiano-Reggiano cheese.
IN LOMBARDIA. A Culinary Tour of Lombardy. From sun-dried lake fish along the shores of Lake Como, nutty buckwheat married with potato in rustic Sondrio, to the rich Christmas cake on silver...
Typical dishes. The use of butter over oil, the variety of cheeses, the predominance of beef, the many soups based on potatoes (gnocchi), maize flour (polenta) and rice: these are the common characteristics of Lombardy cuisine, which is most fully expressed by the specialities of its provinces.
Dec 20, 2023 · As one of Italy’s leaders in industry and agriculture, Lombardy has always been a wealthier region. Therefore, Lombardian cuisine frequently features aged cheeses, premium cuts of meat, and flavorful spices. Home to sixty Michelin-starred restaurants, this Italian region is ideal for those who enjoy eating out.
