Travel and Culture in Lombardy
The Lombard gastronomy, in the creation of its recipes, is based on the use of bacon fat and butter.
In the preparation of these recipes the tecniques of slow cooking, as the stewing and the boiling, are very used, where pasta had been substituted by polenta (maize porridge)and rice. So we have a kind of cooking characterized by different stocks, sauces (“pucie”) and soups. Typical dishes are the risotto alla Pitocca (rice and chicken), the tortelli di zucca (a kind of big ravioli filled with a pumpkin stuffing) and the traditional polenta concia (polenta served with a sauce).
For the Lombard gastronomy milk and all its by-products are essential, from butter to cheese, which are used in almost every recipe.
For the Lombard gastronomy milk and all its by-products are essential, from butter to cheese, which are used in almost every recipe. That is why you must absolutely taste the delicious Gorgonzola (a typical soft cheese), the bresaola (salted dried meat) and the Cremonese mostarda (candied fruit in a sugar and cinnamon syrup), that is typical of the winter and Christmas period. In particular Milan, in the sweet production, is famous for the typical Christmas Panettone (sweet and soft dough with raisins and candied fruit), but also for chestnuts with whipped cream and for the pannacotta (a dessert made with boiled cream), aromatized with rosolio or maraschino.