LOMBARDY

TERRITORY

AND HISTORY

Lombardy is a region of Northern Italy. Its capital, Milan, is a world center of fashion and finance, with many luxury shops and restaurants. The Gothic Cathedral and the church of Santa Maria delle Grazie, which houses the painting "The Last Supper" by Leonardo da Vinci, testify to centuries of art and culture. North of Milan, Lake Como is an elegant pre-Alpine resort with an extraordinary panorama.

 

Among the various Italian regions it holds the largest number of Unesco, material and immaterial sites: the rock engravings of Val Camonica, the Church and the Dominican Convent of Santa Maria delle Grazie with "The Last Supper" by Leonardo da Vinci, the workers' village of Crespi d'Adda, the Sacred Mountains of Piedmont and Lombardy, Monte San Giorgio, Mantua and Sabbioneta, the Rhaetian railway in the landscape of the Albula and Bernina, the places of power of the Lombards (in Brescia and Castelseprio and Gornate Olona ) and the prehistoric pile-dwelling sites around the Alps.

CUISINE 

AND TRADITIONS

Per via delle diverse vicende storiche delle sue province e della varietà del suo territorio, la cucina lombarda presenta una tradizione culinaria molto variegata: per i primi piatti la cucina lombarda spazia da risotti, a zuppe e pasta ripiena, in brodo o meno, per una variegata scelta di secondi piatti di carne si aggiungono piatti di pesce della tradizione dei numerosi laghi e fiumi lombardi. In linea generale, la cucina delle varie provincie lombarde può essere accomunata dai seguenti tratti: prevalenza del riso e della pasta ripiena sulla pasta secca, del burro a posto dell'olio di oliva per la cottura, pietanze a cottura prolungata, così come il diffuso utilizzo di carne di maiale, latte e derivati, e di preparazioni a base di uova; a cui viene aggiunto il consumo di polenta, comune però a tutto il Nord Italia.

​La Lombardia, anche grazie alla sua estensione notevole, vanta diverse zone Doc, che producono vini anche molto diversi tra loro. Famoso anche all'estero è l'Oltrepò Pavese, ma molto apprezzati sono anche i vini Franciacorta e della Valtellina, famosa anche per i suoi prodotti gastronomici tipici. Diversi vitigni pregiati vengono coltivati nelle zone moreniche attorno al Lago di Garda.

TYPICAL DISHES

Risotto alla Milanese

The most typical and known dish of Milan. It is a risotto whose main ingredients, in addition to those needed to prepare a white risotto, are saffron, from which it derives its characteristic yellow color, and ox marrow. It can also be served as a side dish of ossobuco, another typical Milanese dish. The origins of Milanese risotto date back to the Middle Ages and are linked to a similar recipe in Arab cuisine and Jewish cuisine. In the Middle Ages, in Italy, this dish was known as "rice with zafran".

Cotoletta alla Milanese

One of the symbolic dishes of Lombard cuisine. It consists of a slice of veal loin with bone, breaded and fried in butter, which is also finally poured onto the cutlet. Modern versions tend to avoid this last step and to replace the butter with slices of lemon that are squeezed by the diner once the dish has been served.

Polenta e Misultin

The misultins are the missoltini, minnows (agoni) that are found in the Lombard lakes and that after being captured are gutted and salted, to then be dried and preserved with oil and bay leaves. They represent the real strength of this dish, while yellow cornmeal or buckwheat flour is used for polenta.

Pizzoccheri

Variety of pasta prepared with buckwheat flour mixed with other flours. Similar to tagliatelle, but greyish in color, pizzoccheri are a traditional dish from Valtellina, particularly Teglio.

In 2016, the product was recognized by the European Union as a protected geographical indication (PGI).

Trippa alla Milanese

It is generally prepared during the winter season. Also called "Busecca", it is one of the representative dishes of Milanese cuisine. For this reason the epithet "busecconi", meaning "tripe-eating", has become one of the nicknames with which the Milanese are known.

It is based on tripe, beans, tomato puree, carrots and celery.

Casseula

It is prepared with cabbage, which tradition says are used only after the first frost, and the less noble parts of the pig, such as the rind, the nose, the feet, the head and the ribs. Another ingredient, used very sparingly and only as a "natural dye" to give a minimal color tone is the tomato concentrate (or passata).

Mostarda Lombarda

In its most essential recipe, it consists of fruit, sugar and mustard essence, usually very spicy. The amount of mustard drops usually ranges from ten to twenty per kilogram of compound, depending on the desired spiciness. Some varieties, such as the Cremona mustard, are often mistaken for large candied fruit, but in reality they are a very strong taste food to pair with savory dishes.

STARRY

RESTARAUNTS

TAVERNA

ESTIA

Via Cantalupa 17

Brusaporto (BG)

+39  035 681024

DAL PESCATORE

Strada Canneto Fontanella 15

Canneto sull'Oglio (MN)

+39 0376 723001

MIRAMONTI

L'ALTRO

Via Crosette 34

Concesio (BS)

+39  030 275 1063

IL LUOGO DI 

AIMO E NADIA

Via Privata Raimondo Montecuccoli 6

Milano (MI)

+39 02 416886

VILLA

FELTRINELLI

 Via Rimembranza 38

Gargnano (BS)

+39 0365 798000

SETA

Via Andegari 9

 Milano (MI)

+39 02 8731 8897

ENRICO BARTOLINI

AL MUDEC

Mudec, Via Tortona 56

Milano (MI)

+39 02 8429 3701

VUN

Via Silvio Pellico 3

Milano (MI)

+39 02 8821 1234

FROSIO

Piazza Lemine 1 

Almè (BG)

+39 0827 97021

A'ANTEPRIMA

Via Kennedy 12

Chiuduno (BG)

+39 035 449 6414

OSTERIA 

DELLA BRUGHIERA

Via Brughiera 49

Villa d'Almè (BG)

+39 035 1996 6811

DUE COLOMBE

Via Foresti 13

Borgonato (BS)

+39 030 982 8227

LA TORTUGA

Via XXIV Maggio 5 

Gargnano (BS)

+39 0365 71251

SEDICESIMO

SECOLO

Via per Gerolanuova 4 

Pudiano (BS)

+39 030 563 6125

IL CANTUCCIO

Via Dante Alighieri 32 

Albavilla (CO)

+39 031 628736

I TIGLI

IN THEORIA

Via Bianchi Giovini 41 

Como (CO)

+39 031 305272

MATERIA

Via V Giornate 32 

Cernobbio (CO)

+39 031 207 5548

POMIROEU

Via Giuseppe Garibaldi 37 

Seregno (MB)

+39 0362 237973

BERTON

Via Mike Bongiorno 13 

Milano (MI)

+39 02 6707 5801

FELIX

LO BASSO

Piazza del Duomo 21 

Milano (MI)

+39 02 4952 8914

LUME

Via Giacomo Watt 37

 Milano (MI)

+39 02 8088 8624

TOKUYOSHI

Via S. Calocero 3 

Milano (MI)

+39 02 8425 4626

LOCANDA VECCHIA

PAVIA AL MULINO

Via del Monumento 5 

Certosa di Pavia (PV)

+39 0382 925894

LA PRESEF

Via Lungo Adda 12 

Mantello (SO)

+39 0342 680846

IL SARACENO

Piazza Don Luigi Verdelli 2

Cavernago (BG)

+39 035 1996 0577

FLORIAN

MAISON

Via Madonna d'Argon 4/6 

San Paolo d'Argon (BG)

+39 035 425 4202

GAMBERO

Via Roma 11

 Calvisano (BS)

+39 030 968009

ESPLANADE

Via Lario 3 

Desenzano del Garda (BS)

+39 030 914 3361

VILLA 

GIULIA

Via Rimembranza  

Gargnano (BS)

+39 0365 71022

LEON

D'ORO

Via Veronica Gambara 6 

Pralboino (BS)

+39 030 954156

MISTRAL

Via Roma 1 

Bellagio (CO)