Typical dishes of the Lombardy region

The Lombardy region spans a large part of the water-rich Po Valley, and in its various areas one can find food processing plants and dairies. Rice-based dishes such as Risotto, corn-based dishes like Polenta, beef dishes such as Ossobuco, and Christmas cakes like Panettone are just a few examples of the diverse foods from Italy’s wealthiest region. The region’s lakes provide fish, the Alps provide cheeses such as Gorgonzola and Taleggio, and in the Mantua area, sweet pumpkin-filled pasta is a local specialty. Butter is a key ingredient in the local cuisine, and Cotoletta alla Milanese – the local schnitzel – is known worldwide.

Missoltini e Polenta

It is typical of the Lake Como area, where this type of fish is caught, salted, stored with bay leaves, and finally pan-fried.

Risotto alla Milanese

One of the region’s signature dishes, saffron risotto, is not only visually stunning thanks to its golden color, but when perfectly cooked, it becomes a divine delicacy.

Casoncelli

Stuffed pasta that varies slightly depending on whether it’s made in Bergamo or Brescia. In either case, the combination of meat with local cheeses creates an excellent first course.

Pizzoccheri

Whole wheat pasta (typical of Lombardy) with potato, cabbage, Grana Padano cheese, and a local cheese.

Casoeula

A pork dish with stewed cabbage, sometimes served with polenta.

Cotolette alla Milanese

Don’t be mistaken! The famous Wiener schnitzel actually originated in Milan! It’s a golden, breaded veal cutlet, pan-fried to perfection.

Malfatti

The name may sound a bit odd – “malfatti” (literally “badly made”) – but these are local dumplings, similar to gnocchi, made with ricotta cheese, spinach, flour, butter, Parmigiano Reggiano, nutmeg, sage, salt, and pepper. Pure Lombardy.

Image source: https://www.lacucinaitaliana.it/