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.

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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.

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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).

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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.

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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).

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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.