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DISCOVER LOMBARDIA WITH 5 SENSES

Lombardia is a land to be discovered through its flavours. From olive oil to wine, truffles to salami, to PDO cheeses: what we present and invite you to taste are many typical specialities, for as many different taste experiences. A new dimension for the palate through the tasting of the region’s raw materials. Among the specialties and typical dishes of Lombardy the most famous is undoubtedly yellow rice with saffron, also known as “risotto alla milanese” (Milanese risotto). Equally famous Lombard dishes are: the osso buco (sliced veal shank), cotoletta (breaded cutlet), cassoeula (a stew made from cabbage and pork), cheese Gorgonzola; pumpkin ravioli (from Mantua and Cremona); fruit-mustard, made with fruit and mustard (Cremona), the polenta (corn flour and water), cooked in many different ways (Bergamo, Brescia and alpine zones); salami of Varzi (Pavia); bresaola (Valtellina and other alpine areas), the misultin, salted and dried lake fish (Lake Como); pizzoccheri, a typical kind of pasta from Valtellina, topped with vegetables and cheese; the tortionata, crumbly cake with almonds (Lodi), nougat (Cremona) and the famous panettone, the dessert from Milan that became the symbol of the Italian Christmas. There are three main wine regions in Lombardy: Franciacorta (close to Brescia), the area of Lake Garda and the Oltrepo Pavese. These three areas, plus Valtellina, cover almost the entire Lombard wine production. ....