Even though Lombardia is less known from what we call typical "Italian", more and more it makes part of the top restaurants in the world. Just think about "risotto", and even "polenta".
People of Lombardy eat their "minestrone" (mainly vegetable soup)hot in winter and cold in summer, with just a dash of olive oil.
One of my favourite dishes besides polenta, risotto and its derivates such as "riso al salto" and "suppli al telefono" is "tortelli di zucca". This is a specialty of the city of Mantova. Tortelli di zucca are basically a "ravioli of the north" filled with mashed pumpkin, crushed amaretti, parmigiano cheese and Mostarda di Cremona (candied fruit made in a mustard syrup, that you buy in the...pharmacy!) and it is served just with butter and sage plus greated parmigiano yummy cheese. Sometimes they bathe them with lughanica sausage and a light tomato sauce. So the idea is that all these flavours sweet and salty, appear into your mouth as you slowly blend them, and to me... it tastes like paradise.
Costoletta alla Milanese is the typical Viener Schnizel, and Austrian and Italians claim it as their invention...but as I always say when I prepare something original: "I invented something already invented"! This happens because food makes parte of the national pride.
Bresaola is a cold cut like viende sache (dry beef) really delicious with a dash of olive oil, lemon juice and capers. It comes from the area of Valtellina.
Lombardy claims to have invented the Panettone, this lovely brioche bread with candied orange peel and raisins that it is eaten all year round but specially for Christmas.
And lets not forget the king of blues: The Gorgonzola cheese! The creamiest of all blues (try it on a slice of ripe pear!)
And Mascarpone! Whithout which Tiramisu could not exist...People of Lombardy eat their "minestrone" (mainly vegetable soup)hot in winter and cold in summer, with just a dash of olive oil.
One of my favourite dishes besides polenta, risotto and its derivates such as "riso al salto" and "suppli al telefono" is "tortelli di zucca". This is a specialty of the city of Mantova. Tortelli di zucca are basically a "ravioli of the north" filled with mashed pumpkin, crushed amaretti, parmigiano cheese and Mostarda di Cremona (candied fruit made in a mustard syrup, that you buy in the...pharmacy!) and it is served just with butter and sage plus greated parmigiano yummy cheese. Sometimes they bathe them with lughanica sausage and a light tomato sauce. So the idea is that all these flavours sweet and salty, appear into your mouth as you slowly blend them, and to me... it tastes like paradise.
Costoletta alla Milanese is the typical Viener Schnizel, and Austrian and Italians claim it as their invention...but as I always say when I prepare something original: "I invented something already invented"! This happens because food makes parte of the national pride.
Bresaola is a cold cut like viende sache (dry beef) really delicious with a dash of olive oil, lemon juice and capers. It comes from the area of Valtellina.
Lombardy claims to have invented the Panettone, this lovely brioche bread with candied orange peel and raisins that it is eaten all year round but specially for Christmas.
And lets not forget the king of blues: The Gorgonzola cheese! The creamiest of all blues (try it on a slice of ripe pear!)
The "Vitello Tonato"? Some claim it was born here...may be the French will not agree and still call it "Vitel Thone"!
2 comments:
you make my mouth water with your descriptions... I want!
goodjob!........................................
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