Guide of Lombardy, Italy

Lombardy Eating And Drinking, Italy

Lombard cuisine includes lots of rice, vegetables and cheese, with long cooking times and often single dishes. Polenta reigns in the kitchen. Risotto, such as the dish "Risotto alla Milanese" is also renowned, as are pasta with fillings, such as Casonsei from Bergamo and Brescia, Marubin from Cremona or pumpkin ravioli from Mantova. Valtellina is home to Pizzoccheri, pasta made from buckwheat. Meat dishes include the famous Milanese fillet (covered in breadcrumbs and fried), but stew and game are also traditional dishes. One of Lombardy’s most symbolic dishes has to be Casöla, a rich stew with cabbage and pork.

Cold cuts have ancient aromas and flavors: Cotechino, pork meat that requires some cooking, Brianza salami, Varzi salami, Cremona salami, goose salami from Mortara, Violino di Capra from Valchiavenna and the famous Bresaola from Valtellina, made from seasoned beef thigh.

Cheese produced in Lombardy is synonymous with high quality. Each area has its own little gem: Casera and Bitto from Valtellina, Provolone, Grana and fresh Crescenza from Valpadana, Quartirolo, Bagoss, Formai de Mut and Taleggio from the valleys around Bergamo and Brescia, not to mention one of the most famous Italian cheeses, Gorgonzola.

Wine from Lombardy boasts an ancient tradition and is produced in three main areas. Franciacorta, an area between Bergamo and Brescia, which produces excellent white and red wines, as well as the most famous Italian sparkling wine: Franciacorta DOCG.

Oltrepò Pavese is a hillside area south of Pavia where 16 white and red DOC wines are produced, lying among the old villages and castles. Lastly, Valtellina produces great red wines such as Valtellina Superiore or vintage "Sfursat". The area is famous for its cultivation of vineyards on terraced land supported by stones that cling to the steep slopes.