“Beautiful Country.” A soft, mild Lombardian cow’s milk cheese created in 1929 and named after a beloved children’s book.
Lombardian soup of dumplings made from breadcrumbs, egg, nutmeg, butter and cheese, usually served in a meat stock.
Soft cow’s milk cheese, from Valtellina (Lombardy). When aged it is intended for grating.
Lombardian mixture of mascarpone, egg yolks, sugar, rum, grated lemon peel and olive oil, served chilled with chocolate sauce.
Cow’s and goat’s milk cheese from Bergamo.
Lombardian sweet, round cornmeal bread served with heavy cream.
Air-dried filet of beef from Valtellina (Lombardy). As an appetizer it is sliced very thin and served with lemon and olive oil.
“Mexicans,” a Milanese dish of veal bundles filled with sausage and eggs, sautéed in butter and flavored with Marsala.
Lombardian chestnut dessert.
Lombardian large loaf of bread with a soft center.