The plains of the Lombardy region are ideal for raising cattle, therefore beef plays an important role within mealtimes.
Cooking with butter, cream and lard is also a popular choice amongst locals.
The cuisine in this region is often described as extravagant having resulted from having roots in many different cultures.
Regional Dishes:
- Risotto alla certosina – Rice with peas, tomatoes, frogs legs, crayfish in an onion and leak sauce.
- Polenta e osei – Polenta served with local birds, roasted in sage leaves.
- Tortelli de zucca – Pasta filled with squash, cheese, crushed almond cookies and a candied fruit preserve mustard, served in melted butter and fried sage leaves.
- Busecca – Tripe cooked in a vegetable soup flavoured with salame mince, salt pork, herbs and grated grana.
- Torta sbrisolona – crisp buttery almond cake made from polenta
Regional Wines:
Oltrepò Pavese
Moscato di Scanzo
San Colombano al Lambro
Sangue di Giuda