Preserved fish made from Lake Como agoni.
Trentino dumplings made with bread, eggs, flour, milk, onion, spices and the region’s specialty speck.
Lombardian meat croquettes fried in butter.
A cold weather stew of Milan consisting of Savoy cabbage and pork.
Thick tagliatelle from Valtellina made from a mixture of buckwheat flour and all-purpose flour. They are boiled, then layered with blanched cabbage, sautéed onions and garlic, and cheese and butter.
Soft, creamy fresh cow’s milk cheese from Lombardy.
Lombardian hard grating cheese.
Strong Lombardian blue-veined cow’s milk cheese, made in and around the town of Gorgonzola.
Small Mantuan bread roll or a cheese-and-ham stuffed ravioli from Friuli.
Slender pork sausage, a specialty of Lombardy.