Lombard

Famous specialties of Lombardy and Milan
Osso Buco
This internationally renowned dish is veal shank braised with tomato, onion, stock and wine, then topped with Gremolata, a garnish made with parsley, garlic and lemon rind. The choicest morsel in Osso Buco ("hole in bone") is the cooked marrow clinging to the hollow of the bone.




Risotto alla Milanese
Rice is in its fullest glory when used to prepare this popular saffron colored and flavored side dish.

Costoletta alla Milanese
A breaded veal chop that is similar to its more famous offspring, the Wiener Schnitzel of Austria and Germany.

Frito Misto
A "mixed fry" of variousmeats or seafood.

Minestrone
A soup, thick with rice and/or pasta and vegetables. (Liguria also claims credit for creating this specialty.)

Zuppa Pavese
A consomme with a whole poached egg.

Panettone
A dried and candied fruit-studded yeast cake enriched with eggs and butter. Now popular throughout Italy, especially at Christmas time.

More Lombardy and Milan tips and insights
Culinary preferences
Three defining characteristics:

• Butter
  Generous use of butter is a hallmark of Milanese/Lombard cooking.
• Rice and Polenta
  Diners have a strong preference for rice or polenta over pasta.
• Meat vs seafood
  Being landlocked, Lombardy has few notable seafood specialties (one being the aquatic version of Frito Misto). Meat (especially veal) is king.

Cheeses of Lombardy
Regional Lombard cheeses include the blue- veined Gorgonzola, the creamy and mild Bel Paese, and the surface-ripened Taleggio.

Beverages of Lombardy
Wines are of little note from a serious wine drinker's perspective, but Lombardy does manufacture the well-known Campari, a bitter sweet aperitif sipped in chic bars around the globe.

Best city for gourmets
Milan is the top all-around food city in Lombardy. Bergamo is the runner-up.
Criteria: Includes cooking, dining, food markets, cooking ingredients, cooking schools, beverages.