Lombardy recipes

The gastronomy of the Lombardy region is a rich and varied gastronomy, which is sometimes affected by the influences of nearby Ticino and the Alpine area in general. Among the dishes worth mentioning are the ossibuchi with Milanese risotto, cutlets, pumpkin tortelli. Lombardy is also a land of great cheeses, such as stracchino, taleggio, robiola, and the irresistible mascarpone. Another protagonist of Lombard gastronomy is polenta, often served with quail. Leaving Milan behind us, we will discover Valtellina, with its skiers and pizzoccheri, a truly exceptional first course. Still, the mustard comes from Cremona, as well as an excellent nougat. In addition to being a land of great vines, Pavese is also a land of frogs. In Como, on the other hand, you can taste lake fish, such as the famous misultin. In short, a rich and varied gastronomy, for a land that is worth traveling far and wide.