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Oct 16, 2024 · TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried. List includes: Stracchino di Crescenza, Taleggio, Gorgonzola dolce, Sciatt, Grana Padano Oltre 16 mesi.
- Bresaola. This PGI beef salami from Valtellina is made with beef (usually from the tip of the hip) that's been salted and cured for one or two months.
- Grana Padano. Today Grana Padano is also produced in other regions of Italy, but it's one of the most emblematic foods of Lombardy as its birth can be traced back to the Cistercian monks of the Abbey of Chiaravalle, a district of Milan that's about six miles southeast of the city center.
- Goose Salami from Mortara. Goose salumi is rooted in the Jewish communities that settled in this region of southern Lombardy. They created it as an alternative to pork, and it evolved into today's version, which mixes lean goose meat with lean and fat pork which is then flavored with salt, pepper, and herbs, and wrapped in goose skin (usually from the neck).
- Zucca Mantovana. Also called the “priest's hat”(Capèl da Prèt) for its shape, this pumpkin variety from Mantua has a hard, dry pulp and sweet flavor that makes it quite popular in the kitchen.
Oct 10, 2018 · The complete foodie guide to Lombardy. 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. Great Italian Chefs is a team of ...
Mascarpone is a cheese from the Italian region of Lombardy, characterized by its very high fat content, ranging from 60% to 75%. Its texture can be smooth, creamy, or buttery, depending on the production process, while the flavors are lemony, sweet, full, and buttery.
- What to Eat in Lombardy
- Lombardian Cheeses
- Lombardy’s Cured Meat Specialties
- Lombardian Bread
- Unique Condiments from Lombardy
- Must-Try Risotto Dishes in Lombardy
- Lombardian Primi Piatti
- Secondi Piatti in Lombardy
- Dolci from Lombardy
- Wines of Lombardy
Lombardy is a geographically and culinarily diverse landlocked region in northern Italy. Switzerland borders Lombardy to the north, followed by the Veneto and Trentino Alto-Adige to the east, Emilia-Romagna to the south, and Piedmont to the west. Geographically, the spectacular Lombardian landscape consists of three zones: a mountainous Alpine and ...
Lombardy is celebrated for its cheeses, boasting several examples of DOP and IGP-protected. The region’s nutrient-rich alpine pastures in the north and near the northeastern lakes produce various flavorful mountain cheeses. Heading south towards the fertile Po River Valley, a more comprehensive range of unique Lombardian cheeses abound. In addition...
Bresaola della Valtellina IGP
The true bresaola originates in Valtellina, where the prized topside cut of beef and the flank and silverside cuts are used to make this specialty. First, the meat is trimmed lean and then rubbed with a spice mixture, which varies by the producer but can include salt, juniper, garlic, clove, cinnamon, and other herbs. Next, the beef is stuffed into a natural casing, dries for a week, and then matures for a four-to-eight-week period. Quality bresaola is characterized by its bright red color an...
Salame Cremona IGP
The production area for Salame Cremona IGP includes zones in Lombardy, Piedmont, Emilia-Romagna, and the Veneto. This pork salame is seasoned with salt and garlic. Smaller versions must be aged for a minimum of five weeks, whereas larger ones require a four-month minimum aging period.
Salame d’Oca di Mortara IGP
The province of Pavia produces salame d’oca mainly within the town of Mortara. Traditionally, the salame was made only from goose meat. It originated within a sizeable Jewish community in Valle Lomellina, seeking traditional recipes that met kosher requirements. Today, the salame is made from a mixture of goose, pork, pepper, spices, and herbs stuffed in a casing of goose skin. Salame d’Oca di Mortara is appreciated for its delicate, mild flavors and succulent texture.
Schiacciatina Mantovana
Schiacciatina Mantovana is a crunchy, square-shaped flatbread from the province of Mantua. Also known as chisolina, the ancient bread originated in the peasant traditions of the province when the Gonzaga family ruled the area between the 14th and 18th centuries. Called schizzadas at the time, the farmers would bring schiacciatina to the countryside for sustenance during a long day’s work. Traditionally, schizzadas dough was made from flour, water, and salt, then cooked under the hearth’s ashe...
Michetta
Once the characteristic bread of Milan, michetta was born from the influence of the Austro-Hungarian Empire’s crusty, round Kaiser roll. The heavy, full dough of the Kaiser roll wasn’t suitable for Milan’s humid climate. So, local bakers developed michetta, which had a similar shape and crunchy exterior yet a hollower interior. The michetta rolls are printed by hand using a unique tool to resemble the form of a rose. Typically, they were filled with mortadella, other cured meats, or omelets f...
Mostarda di Frutta
Traditionally served in winter to accompany meat dishes, mostarda di frutta is a unique candied fruit condiment from Nordic regions. In the seventeenth century, its popularity spread to the province of Mantua and even more prominently to Cremona. It’s prepared using mixed fruits, sugar, and mustard essence, which is particularly spicy. The popular mostarda di Cremona features tangerines, cherries, pears, apples, figs, apricots, and peaches.
Sciatt Valtellinesi
Sciatt Valtellinesi features the flavors of Valtellina Valley. Their unique name is derived from the local dialect for toads, referencing their unique shape. These fried fritters are made from a batter of buckwheat, beer, grappa, and cubes of the local Valtellina Casera cheese. Once fried, sciatt is served on a bed of dressed chicory for an antipasto or primo piatto.
Mousse di Bresaola
For aperitivo in Valtellina, you may also encounter mousse di Bresaola, a creamy spread featuring the area’s famous cured meat specialty. Mousse is made with chopped bresaola blended with butter, creamy cheese like ricotta or mascarpone, cream, olive oil, salt, pepper, lemon zest, and brandy. Mousse di Bresaola is enjoyed spread over toasted bread.
Risotto alla Milanese
The first recipes mentioning this flavorful risotto are found in cookbooks from the early 1800s. However, a widespread legend recounts how Risotto alla Milanese was first created in 1574. Master glassmaker Valerio of Flanders had nicknamed his assistant Zafferano because the young man put saffron on everything. He even used saffron to stain glass for Milan’s Cathedral. Zafferano was set to marry Valerio’s daughter, so as a joke, his friends prepared a risotto using saffron, and the dish ended...
Risotto alla Certosina
Typical of the province of Pavia, risotto alla Certosina is a lavish dish combining flavors of freshwater lakes and the Lombardian terrain. Crayfish and frog legs star in this risotto flavored with fish stock and other ingredients like carrots, peas, mushrooms, celery, onion, garlic, white wine, and butter.
Risotto alla Pilota
Risotto alla pilota originated amongst the laborers of the rice fields in the province of Mantua. It’s named for the laborer in charge of the pila or the mortar used for cleaning rice. Rather than a typical creamy risotto, this dish features a drier, grainier risotto, which can be kept and reheated over several days to suit the laborers’ lifestyle. To prepare, the rice is cooked in boiling water, and once cooked, Parmigiano Reggiano cheese and sautéed sausage meat are added. A variant of riso...
Tortelli di Zucca
Zucca, or pumpkin, is a prominent ingredient in the kitchens of Mantua throughout the autumn and winter. Tortelli di zucca is one of the province’s most beloved dishes featuring this seasonal ingredient. The tortelli highlights sweet, sour, and sumptuous flavors, a combination popular when the House of Gonzaga ruled Mantua. The rich tortelli filling contains zucca, Mantuan pear mustard, crumbled Amaretti, Grana Padano, nutmeg, salt, and eggs. An egg pasta envelopes this luxurious filling for...
Casoncelli
Casoncelli is a half-moon-shaped ravioli whose recipe varies from one Lombardian province to the next. The original recipe was created to utilize any leftover meat from previous meals. Generally, a meaty beef and pork mixture fills the ravioli, served in a sauce of butter, sage, and a generous helping of grated cheese. In Bergamo, the province best known for the dish, amaretti biscuits, and raisins add sweet contrast to the savory casoncelli filling.
Tortelli Cremaschi
A stuffed pasta hailing from the commune of Crema within the Cremona province, tortelli cremaschi are prepared with a handmade pasta dough of white flour, semolina, eggs, olive oil, and salt. Their scrumptious filling consists of cocoa amaretti called Amaretti Gallina and biscotti mostaccini. In addition, raisins, grated Grana Padano, egg yolk, nutmeg, mint, candied lemon, and Marsala winemake up the filling. Finally, they are topped with a sauce of melted butter, sage, and grated cheese; tor...
Veal Milanese
Perhaps one of Lombardy’s most famous main courses, veal Milanese, also known as cotoletta alla Milanese, is reminiscent of an Austrian Schnitzel. However, it’s distinctly Lombardian, considering the choice of meat. Veal Milanese is a veal cutlet coated in flour, eggs, and breadcrumbs. The breaded cutlet is pan-fried in butter until golden brown and served with fresh lemon wedges.
Ossobucco alla Milanese
Another contender for a regional favorite, ossobuco alla Milanese, is aptly named for the veal shank used in the dish. Ossobucco includes the bone and marrow, providing sumptuous flavors to the dish. The veal shank slowly simmers with broth, onions, celery, carrots, butter, white wine, salt, and pepper. Ossobucco alla Milanese is served with a gremolata of fresh chopped parsley, garlic, and lemon zest. Risotto alla Milanese is a classic primo piatto to serve with the dish. Alternatively, osso...
Cassoeula
An ancient Lombardian recipe, cassoeula is a pork and cabbage stew ideally served in winter. Its name probably comes from the spoon traditionally used to make the stew called a casseou. This plate is prepared with cassoeula, pork ribs, feet, snout, and cutlets slowly braised, along with carrots, onion, celery, and white wine. The broth is periodically added, along with cabbage and salami verzini, for a hearty, filling dish traditionally served in January for the Feast of Saint Anthony. The po...
Panettone
Created in Milan, panettone is a classic Christmas sweet bread famous throughout Italy and worldwide. The festive bread is typically studded with candied orange and raisins, though countless variations exist today. Several legends recount the origin story of panettone, yet its true history is unknown. One such tale tells how a poor scullery cook named Toni saved the day in the court of the Duke of Milan. His boss burned a cake intended for the Duke’s holiday feast. So, Toni used a sourdough s...
Colomba Pasquale
Colomba Pasquale is another festive sweet bread from Milan typically served around Easter. Its shape resembles a dove, so the bread is named Easter dove. The spongey bread is studded with candied fruit and topped with sugary sprinkles.
Torrone
Torrone is a sweet nougat treat widely enjoyed throughout Italy, likely originating in Cremona. A 12th-century scholar named Gerardo of Cremona discovered turun in Arab texts he was studying and introduced the nougat to his home region. In Cremona, torrone includes vanilla, candied lemon peel, lemon zest, and almonds or hazelnuts. The city even hosts a festival dedicated to Torrone for a few weeks every November.
Northern Italy often conjures thoughts of Piedmont for wine enthusiasts, but there’s much more to discover beyond the Langhe and Monferrato hills southeast of Turin. To the south and east of Milan lies a collection of vibrant wine appellations that have, until recently, remained relatively undiscovered. It’s a curious irony that Milan, a glamorous ...
Oct 15, 2024 · Parmigiano Reggiano. Nutmeg. Salt. Olive Oil. Butter. Sage. Tortelli di zucca is a popular Italian dish consisting of tortelli or ravioli pasta with a pumpkin filling. The origin of this dish is disputed between Mantua and Ferrara, with both cities claiming paternity over the recipe.
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Daily La Cucina Italiana Newsletter. Weekly New York Edition. Coming soon to Los Angeles, San Francisco, Miami…. Discover the best regional recipes and enjoy the traditional cuisine in Lombardy: authentic recipes, homemade dishes and easy how-to step by step!
