One of the most iconic dishes of Lombardy, this risotto is flavored with saffron, giving it a beautiful golden color and a delicate taste. It’s often served with osso buco (braised veal shanks). 1)
A breaded and fried veal cutlet, similar to Austrian Wiener Schnitzel. It’s usually served with a wedge of lemon, but in some variations, it's served with arugula and cherry tomatoes. 2)
A type of buckwheat pasta from the Valtellina region, typically cooked with potatoes, cabbage, and melted Bitto cheese, then topped with garlic-infused butter. It’s a perfect dish for colder months. 3)
Braised veal shanks cooked slowly with white wine, broth, and vegetables, often served with Risotto alla Milanese. The marrow inside the bone is considered the best part! 4)
A hearty dish made from cornmeal mixed with buckwheat flour and enriched with local cheeses like Taleggio or Bitto. It’s a staple of the mountain areas in Lombardy. 5)
A type of ravioli filled with sweet pumpkin, amaretti cookies, and sometimes mostarda (a spicy-sweet fruit condiment). It's a combination of savory and sweet flavors, especially popular in Mantua (Mantova). 6)
A hearty winter stew made from pork (ribs, sausage, and other cuts), slowly cooked with cabbage and vegetables. It’s traditionally eaten during the cold season in Milan and surrounding areas. 7)
A famous Christmas dessert originally from Milan. It’s a tall, dome-shaped sweet bread filled with candied fruits and raisins. Today, it’s popular all over Italy and beyond. 8)
A crunchy almond crumble cake from Mantua, made with cornmeal, sugar, and almonds. The texture is crumbly, and it's typically enjoyed with a glass of dessert wine. 9)
A type of meatball made from leftover meat (often beef or veal) mixed with breadcrumbs, cheese, and eggs, then fried. It’s a Milanese specialty with a history dating back to Spanish rule. 10)
A traditional tripe soup from Milan, slow-cooked with beans, vegetables, and sometimes tomatoes. It's a dish often served during the holidays or special occasions. 11)
A classic dish consisting of polenta served with small game birds like quail or sparrow. The birds are roasted or stewed and served alongside the creamy polenta. 12)
A risotto made with perch (a freshwater fish) from Lake Como. The fish is often fried and served on top of the risotto, which is flavored with butter, sage, and sometimes lemon. 13)
A unique condiment made from candied fruit and mustard syrup, used as a garnish for boiled meats or cheeses. It’s sweet, spicy, and tangy at the same time, offering an exotic twist to savory dishes. 14)
A highly regarded salami from the town of Varzi. It’s made from high-quality pork, seasoned with garlic, salt, and spices, then air-dried. It's often enjoyed as part of an antipasto platter with cheeses and bread. 15)