Lombard cuisine

Common card · No. 432519

Lombard cuisine consists of the cooking traditions and practices of the Lombardy region. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta (in broth or not), and a large choice of second-course meat or fish dishes, due to the many lakes and rivers of Lombardy. The cuisine of the various Lombardy provinces have the following traits in common: prevalence of rice and stuffed pasta over dry pasta, both butter and olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations, as well as the consumption of polenta, common to the whole of northern Italy.

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