Fourth among the Italian Regions for extension after Sicily, Piedmont and Sardinia, with its 23.861 square meters, Lombardy boasts a particularly heterogeneous territory and a regional cuisineas many variegated. Geographically characterized by vast lowlands, hills, tall mountains and lake climates, it has gastronomic specialties that go from meats to typical mountain first dishes, to the lake fish.
In Valtellina are famous the pizzoccheri, typical first dish today valorised from the typical regional cooking. With pasta, cheese and vegetables, it represents a complete and balanced meal over that a greediness. The cooking “of lake”, particularly specialized in fish dishes (above all pike, persian and carpione), is typical from Varese and mostly Western Garda, where it is produced one among the best extra virgin oils. Here grow in a particularly favourable climate also good lemons.
To the border with Veneto and Emilia, here is the town of Mantua, “crib” of the Gonzagas and holder of good specialties as tortelloni of pumpkin, sbrisolona cake, mustard, salami with garlic, melons and also a particular Lambrusco Doc produced between Sabbioneta and Viadana. Among the wines of Lombardy, the best are however the white ones of Franciacorta, produced in the province of Brescia and near the Lake of Iseo, or the red ones of Oltrepò Pavese like Bonarda. Nothing to be envied to the dishes of the Milanese tradition, as the risotto to the saffron or the mythical and international cutlet. Typical from winter, the “cassoela” with pork meat, salamini, verza and onions among the principal ingredients.
Sonya Argelli
