A region to be explored: whether for its monuments and historic cities, its fashion and its surprising cuisine
Almost everyone knows Milanese risotto, but what are the other typical dishes of Lombard cuisine?
Among the many Italian regional cuisines, those from Lombardy know how to provide the right amount of fat necessary to face the harsh cold and the scorching summer.
Linked by the goodness of the region's unique products, Lombardy's most traditional recipes are the result of centuries of past rule – we remember the Austrians, the Spanish and the French – and which today are reflected in the dishes: polenta, instead of bread; rice, instead of pasta; butter instead of olive oil.
Lombardy holds the record for starred restaurants Michelin in Italy, with more than 50 restaurants with up to 3 stars.
Our journey through Lombardy begins here, in the series “Cuisines of Italy“, which portrays the flavors of regional Italian cuisine, from 20 regions.
Risotto painted with saffron
Milanese risotto: This is the classic par excellence. Italy's most famous yellow rice has distant origins.
Legend has it that in the 1500s the daughter of a glazier from Duomo – the cathedral symbol of Milan – tried to use saffron to dye the risotto, using the pistil that until then was only used by glass masters to obtain the golden color in the product.
Hence the hypothesis that it all started after a culinary joke, but the approval for this new dish was so great that the recipe began to be adopted throughout the region..
Basic ingredients: white wine, rice, saffron, onion, butter and cheese. Many also love to serve the recipe with braised veal, creating the most Lombard dish of all.
Still in Milan, the cotoletta alla milanese (breaded bistecca) is another typical dish of Lombard cuisine, and a symbol of the city.
Traditionally made from veal steak, some restaurants have adapted the dish using a very thin pork chop, which is breaded and fried.
Speaking of Milanese (they love to use the brand name), the search – the well-known Brazilian tripe – is called Milanese tripe. It was only served on holidays in the winter months and, in particular, on Christmas Eve.
Later, the dish spread to other times of the year, both in Milan and in neighboring areas. It is no coincidence that the Milanese are called “busecconi” – who are the “gut eaters”.
O most typical Christmas cake in Italy, and from Brazil, was born in Milan. In Lombardy, the original panettone recipe has been passed down since the 15th century.
Of course, around here his name is Milanese panettone. Some bakeries in the city sell the product all year round.
cassoeula, to warm the stomach
Legend has it that a Spanish soldier, in love with a cook, taught the recipe for Cassoeula to the suitor.
The noble family for which she worked tried the succulent dish and since then the recipe has spread, including among the poorest.
The dish started to be made at feasts Sant'Antonio Abate, on January 17, a festival in which poor cuts of pig were combined with savoy cabbage.
Today, however, cassoeula is the “main dish” of many Lombard festivals which occur between October and November.
The pizzoccheri from Valtellina
It is very common on a Saturday or Sunday in the summer for Lombards to go to Valtellina, on the border with Switzerland, solely and exclusively to taste the renowned “Valtellina's pizzoccheri".
A paste made from buckwheat, served with cheese, vegetables, potatoes and butter.
A delicious delicacy that bears the seal An authentic and renowned tradition (Protected Geographical Indication), a classification regulated by the European Union.
Polenta and misultin
We leave the mountains and head to the stunning lakes, which have also influenced the region's gastronomic tradition.
An example is the combination of polenta with misultin, a typical dish from the lake region Just like.
O misultin it comes from a fish called Agone that lives in the lakes of Lombardy. It is cured in the sun, and after grilling it is served with polenta, also grilled.
Cremona nougats
To finish our journey through the flavors of Lombardy, we went a little further to Cremona, the land of the famous luthier Stradivari, known for its violins and string instruments.
Here, in addition to its musical fame, the city is known for its nougat, made from egg whites, honey, sugar and almonds.
The story goes that in the year 1441, the couple Francesco Sforza and Bianca Maria Visconti offered the sweet – in the form of torrazzo from Cremona, the bell tower of Cremona Cathedral – for your guests at the wedding party.
The sweet was so successful that it began to be copied, due to its practical preparation and tasty recipe.
We have reached the end of a journey through Lombard cuisine. Next Sunday we will go to Sicilia.
Influenced by historical invaders, the Mediterranean island offers us recipes with a lot of personality. Highlight for the cannoli, the eggplant and pepper caponata and the pasta alla norma, among other delights.
Our trip started with Toscana and then went to the Veneto.
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