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.
Lombardian potato-lemon cake.
Preserved fish made from Lake Como agoni.
Trentino dumplings made with bread, eggs, flour, milk, onion, spices and the region’s specialty speck.