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Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition.
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.
- 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.
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.
Oct 26, 2023 · By Louisa. 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 ...
Feb 10, 2021 · 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. By Christine Smallwood....
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.
