italian cookery lomabrdy

Cookery Schools and Courses in Lombardy

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Lombardy’s food specialties range from delicious saffron risotto and the breadcrumbed cutlet cotoletta alla Milanese, to the consommé of Pavia with its egg accompaniment and a pork and cabbage cassoulet.


Risotto alla Milanese with Saffron

Valtellina’s contributions to Lombardy gastronomy include pizzoccheri (a buckwheat version of tagliatelle), bresaola (air-dried salt beef), cured salame of Varzi and finally, fresh water fish, especially the dried and grilled lake whitefish.
Among the region’s most celebrated and delicious cheeses are Gorgonzola, from the town of the same name; Mascarpone; the unpasteurised Lodigiano; parmesan-style Grana; Robiola soft cheese; and Bel Paese.

Milan’s panettone and other Christmas sweets are renowned worldwide, as are the almond-flavoured Amaretto liqueur from Saronno, Mantua’s sbrisolona (crumb cake), and nougats from Cremona.
Lombardy’s wines go by names like Grumello, Inferno, and Sassella della Valtellina, while the wines and spumante produced in Franciacorta occupy a monumental spot in this category, particularly the Bonarda and Barbera wines of Pavia Province.








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