In the capital, Milan, you can enjoy the widest range of flavors, from the traditional ones, the result of ancient recipes, such as mondeghili (tasty meatballs), risotto with ossobuco, cassoeula, pan de mej (cornmeal cake), to those from other regional cuisines and even from every corner of the world.
Far from the metropolis, the strong and robust local traditions prevail: in Valtellina, land of great red wines and prized cheeses like Bitto, bresaola, pizzoccheri and venison roasts dominate. In the foothill area of Bergamo and Brescia, casoncelli (square meat-filled ravioli), polenta, and beef in Rovato olive oil reign supreme.
, Lombard cuisine masterfully expresses many souls and countless influences.){kind=link}