There are many delicious dishes in Italy, however, most of the time our clients are confused from where exactly they originated. The Lombard cuisine is usually a home-style cuisine, where traditional dishes are composed of poor primary products but cooked in a delicious and tasty way.

We have created a list of 10 typical dishes to make sure that when you come and visit Milan or the rest of the Lombard region you will know exactly what is the best dish to try. We want all of our clients to have the best experience whilst visiting the Lombard region. 

The following are the most internationally known dishes. They have traveled the world from which they have been created in our region. You can exploit this period to discover the Lombard region and its fantastic dishes!

1. Risotto alla Milanese

It is probably the best known of the Lombard dishes in Italy, but every family and every chef has his own way of preparing it. What can never be missing is saffron, plenty of it, sautéed with ox marrow, and a nice creaming. Many serve it together with the ossobuco in a single dish. 

2. Cotoletta alla Milanese

Super famous and beloved is also our Milanese cutlet. Abroad will also be the Austrian wiener schnitzel, but for us, it is and always will be Milanese cutlet! Although the tradition wants thick meat and on the bone, today it is also served thin and crispy, but the most important thing of all is a perfect breading and that is fried properly!

3. Pizzoccheri

Let's go now to the mountains! In Valtellina you certainly eat well and the choice is vast. Without fail you go with pizzoccheri, short buckwheat noodles with potatoes, savoy cabbage, and a large quantity of delicious Valtellina cheese in small flakes.

4. Casoncelli

If you go to Bergamo or Brescia you cannot avoid casoncelli! Delicious sweet and sour ravioli, stuffed with roast, sausage, raisins, and pears, to be enjoyed seasoned with butter and cheese or with the addition of bacon. There is also the version in broth, to warm up properly during the winter.

5. Polenta Taragna

The name of this delicacy derives from the stick with which the polenta was mixed. A simple dish, made from yellow corn flour and black buckwheat flour, with cheese it is already perfect on its own, but it also gives the best with sausage! And then nothing is thrown away: if it advances, just fry it in strips and you're done!

6. Tortelli Mantovani

This sweet and sour Mantua dish is of ancient tradition and is typical of the autumn season. In fact, among the ingredients, we find pumpkin and amaretti!

7. Cassoeula

Cassoeula is traditionally a winter dish. It is pork boiled for many hours together with savoy cabbage. Traditionally it would be made with pork waste, such as feet, tail, ears, and rind, but today many prefer to replace some of these ingredients or add ribs and sausage to them.

8. Boiled with mustard

Not everyone likes it, but those who appreciate it, will certainly fall in love! Also because nothing is thrown away here, once the broth is made the meat should be eaten and possibly with mustard. The most famous one comes from Cremona and is usually prepared in late summer with seasonal fruit, including pears, peaches, figs, and cherries. The fruit dessert is compensated by the spicy mustard and also goes well with cheeses and salami as well as with boiled meat.

9. Panettone

We conclude with the dessert, already, the typical one for Christmas, the Panettone! In fact, in Lombardy it is found all year round and the real one, traditional, artisanal, has a slow leavening and you cannot miss candied fruit and raisins! Alone or with zabaglione or chocolate, it is certainly a pride of our culinary tradition

10. Gorgonzola

Among the best Lombard dishes, even if it is not exactly a receipt, gorgonzola could not be missing. This famous cheese, strong and soft, can be eaten in all ways, alone, as a side dish, spread on bread, as a sauce for pasta or risotto. The choice is yours, as long as you don't let the smell intimidate you!