Today's Recipe

Every day a new recipe to try from the Lombard tradition

Today's recipe. Do you want to impress somebody with an exceptional recipe? Lombardy, with various traditional dishes, will delight guests of all kinds.

Are you passionate for food and wine tourism? Lombardy and will astonish you by proposing today's specialties.

Are you still wondering about choosing today's recipe? Discover the region with culinary traditions that have been passed on through generations, you will certainly wish to visit it again.

If you spend the day in Milan, the breaded cotoletta is a must-have.

Then there is the classic recipe of a Lombardy speciality: risotto. Not only every city but also each family has its own variant of it. The Milanese version requires saffron and ossobuco while the people of Mantua prepare it with pumpkin.

In wintertime, today's choice is naturally the casoela, made with pork meat and rinds and cabbage.

Going up the mountains, we recommend Valtellina's pizzoccheri, the taroz and bresaola. If you are near the Lario, try some pickled freshwater fish or fried perch. Don't forget to taste a few slices of goose prosciutto in Pavia with a glass of Franciacorta.

Practice food and wine tourism in Lombardy in the comfort of your kitchen. Find inspiration in today's suggestion and start cooking.

Eating Lombardy

Lombardy shows its excellence with the unique and traditional flavors of each single territory, but it is also international cuisine

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Taste and relaxation in the vineyards

From hills to wineries, welcoming the autumn on a journey through tasting, culture, and relaxation.

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Rosemary Risotto from Montevecchia

A typical dish of the Brianza kitchen

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Hunting for truffles, the diamonds of the Lombardy table

From the most prized - the white truffle, to the black summer truffle or Scorzone, the marzuolo, the black Trifola and the black uncinato: also in Lombardy you can find delicious truffles, which are appreciated in restaurants all over the world

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Polenta and Misultin Recipe

Well-roasted polenta and salty missolitini to be skipped on the plate

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Zucca Berrettina di Lungavilla

In Lungavilla, a pumpkin known as “Capé da prèvi” (priest’s hat) is cultivated, named for its shape, which resembles the headgear worn by priests.

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Cotechino pavese

A traditional peasant's delight

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Culinary Ideas for Winter

Six gastronomic ideas to enjoy the typical traditional flavours of Lombardy, with convivial recipes and delicious tasting experiences

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Zuppa Pavese Recipe

The pavese soup, taste of old dishes, those that were born from the few ingredients available

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La schita dell’Oltrepò Pavese

A treasure of rural tradition

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Eating in Val Sabbia

The authentic taste of Val Sabbian cuisine

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Today's Recipe

Every day a new recipe to try from the Lombard tradition

Food & Wine

Miccone

The *miccone* is a traditional bread from Oltrepò Pavese with a crispy crust and a dense yet soft crumb.

Food & Wine

Campagna Amica, the Sunday markets

In Stradivari Square in Cremona

Food & Wine

The cheese

Ben sei formaggi prodotti nel Cremonese hanno ottenuto il riconoscimento DOP (Denominazione di Origine Protetta): grana padano, provolone valpadana, taleggio, quartirolo lombardo, gorgonzola e salva cremasco.