Cuisine of Lombardy
15 entries in the Cuisine of Lombardy compendium.
Lombard cuisineLombard cuisine blends rice, dairy, and polenta with diverse provincial traditions.Agnolotti pavesiStuffed pasta from Oltrepò Pavese, served with stew or broth.AmarettoSweet Italian liqueur from Saronno with almond-like flavor.Bollito mistoItalian mixed boiled meats with regional sauces.CassoeulaA hearty Lombard pork and cabbage stew for cold weather.Fernet-BrancaItalian fernet bitters formulated in Milan since 1845.Milanese cuisineMilanese cuisine blends rustic traditions with refined local ingredients.MondeghiliMilanese meatballs made from leftover meat and fried in butter.OssobucoBraised veal shanks with marrow, a Lombard specialty.PancottoA peasant soup of stale bread boiled in liquid.PolentaBoiled cornmeal mush, a northern Italian staple.SpongardaA flat, spiced cake from Crema with dried fruit filling.TurrónMediterranean nougat confection of honey, nuts, and egg white.Veal MilaneseBreaded veal cutlet fried in butter, from Milan.VespetròA Lombard liqueur of spices and medicinal plants.
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