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