Nel capoluogo, Milano, si gustano i sapori più disparati, da quelli tipici, frutto di ricette antiche, come mondeghili (delicious meatballs), risotto con l’ossobuco, cassoeula, pan de mej (yellow flour cake), to those from other regional cuisines and even from every corner of the world.
Away from the metropolis, the strong and robust local traditions are expressed: in Valtellina, land of great red wines and fine cheeses like Bitto, bresaola, pizzoccheri and roasted venison prevail. In the foothill area of Bergamo and Brescia, casoncelli (square meat-filled ravioli), polenta, and beef in Rovato oil dominate.
, Lombard cuisine masterfully expresses many souls and countless influences.){kind=link}