Food World
Discover 1708 iconic traditional dishes from 145 countries — what they are, what's in them, and where to taste the real thing.
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Dishes from Lombardy
9 total
Cynar
Cynar is a bittersweet Italian artichoke-leaf digestivo, born in 1952 and now a classic Italian digestif and Spritz base.
Bitto
A pressed-cook alpine cheese made from the milk of brown Alpine cows grazing the Val Gerola in Lombardy, aged from a few months to over ten years.
Branzi
A pressed semi-hard alpine cheese from the Val Brembana in Lombardy, traditionally made with a small amount of goat's or sheep's milk.
Osso Buco
Cross-cut veal shanks braised until the marrow turns to butter.
Risotto alla Milanese
Saffron-gold, slow-stirred rice with a luxuriously creamy bite.
Stecchi
Italian fruit skewers dipped in hot chocolate — strawberries, melon, pineapple, and banana on bamboo sticks, served at Italian festivals and as a quick home dessert.
Panettone
Tall, airy Christmas bread studded with candied fruit.
Panini
Italian pressed sandwich of ciabatta or filone filled with cured meats, mozzarella and pesto, warmed on a ridged grill until the crust crisps.
Luganega
Hand-tied Italian pork sausage coiled at the butcher\u0027s counter — a Lombard classic lifted with grana padano and rosemary.