Ingredients
Rice is a popular ingredient in Lombardy often found in soups as well as risotto. Regional cheeses are robiola or crescenza, taleggio, gorgonzola (from the namesake town) and grana padano being particularly important (the vast plains of central and southern Lombardy allowing for intensive cattle-raising). For the same reason butter and cream are used. Single pot dishes are popular here with the working class which take less labor to create. In the areas of Bergamo, Brescia, and Valtellina polenta is popular. In Mantua village festivals feature tortelli di zucca (ravioli with pumpkin filling) accompanied by melted butter and followed by turkey stuffed with chicken or other stewed meats.
Unique dishes by region
Lombardy
Panettone
* Tortelli di zucca – ravioli with a pumpkin filling
* Risotto alla milanese – A stirred rice dish made with Vialone or Carnaroli rice flavored with saffron
* Panettone – a Milanese Christmas traditional bread made with a yeast dough along with candied citrus peel, raisins and candied fruits
* Torrone
* Mostarda di Cremona – boiled fruits seasoned with mustard
* Pizzoccheri – buckwheat tagliatelle dressed with potatoes, greens (often Swiss Chard), butter and Bitto cheese: a speciality of the Valtellina.
Directions
Notes
For original text see Wikipedia, "Italian Food." |
