Lombardy is less cohesive culinarily than some other Italian regions:
Though there are some common denominators -- it's a land of butter and lard, as opposed to olive oil, and many of the traditional recipes call for slow braising or stewing. Also, though Lombardi do now consume pasta, the traditional starches were rice and polenta, and soups, both thick and thin played (and play) a major role. In other words, one could almost say it was a cuisine better suited to spoon than fork.
This said, in Lombardia you'll find both Alpine -- game, braised meats, alpine cheeses -- and flatland -- risotti, Grana Padano and other lowland cheeses, wetland game, lake fish, beef, and pork -- cooking.
And a number of superb specialties; ossibuchi and Risotto alla Milanese immediately come to mind, but there's also mostarda di cremona, risotto alla pitocca, made with chicken (they make it in Emilia too)---, polenta e fasoi, polenta with beans, tortelli di zucca, Mantova's spectacular squash-filled pasta, and Panettone, one of the Italian signature Christmas cakes.
In short, the cooking is as varied as the region, and there's a great deal to discover.
Lombard Recipes on Site
Though there are some common denominators -- it's a land of butter and lard, as opposed to olive oil, and many of the traditional recipes call for slow braising or stewing. Also, though Lombardi do now consume pasta, the traditional starches were rice and polenta, and soups, both thick and thin played (and play) a major role. In other words, one could almost say it was a cuisine better suited to spoon than fork.
This said, in Lombardia you'll find both Alpine -- game, braised meats, alpine cheeses -- and flatland -- risotti, Grana Padano and other lowland cheeses, wetland game, lake fish, beef, and pork -- cooking.
And a number of superb specialties; ossibuchi and Risotto alla Milanese immediately come to mind, but there's also mostarda di cremona, risotto alla pitocca, made with chicken (they make it in Emilia too)---, polenta e fasoi, polenta with beans, tortelli di zucca, Mantova's spectacular squash-filled pasta, and Panettone, one of the Italian signature Christmas cakes.
In short, the cooking is as varied as the region, and there's a great deal to discover.
Lombard Recipes on Site
