A crockpot of cassœula. It is a typical dish of the popular tradition, main dish of many Lombard sagre.
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Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta (in broth or not), and a large choice of second course meat or fish dishes, due to the many lakes and rivers of Lombardy.[1]
The cuisine of the various Lombardy provinces can be united by the following traits: prevalence of rice and stuffed pasta over dry pasta, both butter and olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations; to which is added the consumption of polenta, common to the whole Northern Italy.[2]
Lombardcuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its...
Istrian–Dalmatian exodus. The cuisine of the Canton of Ticino is greatly influenced by Italian cuisine and above all by Lombardcuisine due to the centuries-old...
Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont. Bordering France and Switzerland, Piedmontese cuisine is partly...
[bruʃˈʃi.tti], Lombard: brüscitt [bry'ʃit]; lit. 'crumbs') is an Italian single-course meal of the Lombard, Piedmontese and Ticinese cuisines based on finely...
buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus, Lombard: [ˌɔz ˈbyːs]) is a specialty of Lombardcuisine of cross-cut veal shanks braised with vegetables...
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last...
paˈve.zi], sg.: agnolotto pavese; Lombard: agnolot or agnulot) is a type of egg-based stuffed pasta of the Lombardcuisine served hot or warm, typical of...
amaretto-style biscuits with hazelnut flour Ossobuco – a specialty of Lombardcuisine of cross-cut veal shanks braised with vegetables, white wine, and broth...
tradition is similar to the Emilian cuisine where salami and pasta are more prevalent and to the Lombardcuisine, which makes more use of rice. The traditional...
perhaps derived from trifle. The word zuppa (lit. 'soup') in Italian cuisine refers to both sweet and savory dishes. It has a derivative in the verb...
one (especially the plains) can have many local cuisines, each city with its own dishes. Lombardcuisine is the style of cooking in the northern Italian...
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from...
meat pie dish Veal Marsala Veal Milanese – Italian dish in Milanese Lombardcuisine Veal Orloff – French dish named for Russian diplomat Veal Oscar – Dish...
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include...
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the...
Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence...
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both...
French, English and Lombardcuisine, probably traceable to its appearance in Le Viandier de Taillevent. It appears in many European cuisines, notably Italian...
[kotoˈletta alla milaˈneːze, -eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette) is a popular variety...
meatballs, and poultry are eaten in the secondo (second course). Italian cuisine has some single-course meals (piatto unico) combining starches and proteins...
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat...
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety...
Veneziana is a sweet of the Lombardcuisine covered with sugar grains or almond icing. It is served in two versions: the bigger one is consumed during...
Lombardy (Italian: Lombardia; Lombard: Lombardia) is an administrative region of Italy that covers 23,844 km2 (9,206 sq mi); it is located in northern...
restaurants, which specialize in the preparation and purveyance of Italian cuisine: Amato's ASK Italian Bella Italia Beppi's Restaurant Buca di Beppo Carrabba's...
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat...
Kingdom of the Lombards (Latin: Regnum Langobardorum; Italian: Regno dei Longobardi; Lombard: Regn di Lombard), also known as the Lombard Kingdom and later...
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