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The territory of Lombardy extends from the fertile river-Po valley, north to the
great Maggiore and Como lakes, to the Alpi mountains with their spectacular landscapes,
making Lombardy a very diverse region. The area is dominated by the presence of Milan,
one of the largest and richest metropolis in Italy.
The cooking of the region however is as diverse as it can be. In a culinary way Lombardy,
because of the influence of history and geography, is the region of rice instead
of pasta, polenta instead of bread, and butter instead of oil, and in general of
slow cooking techniques such as braising, boiling and stewing.
At the same time there is no unified cuisine in the region. The southern provinces
are influenced by the neighboring Emilia, on the east we have predominance of Venetian
style cooking, and to the North and the lakes the cooking style is more influenced
by the geography than ever.
Typical of Lombardy some celebrated dishes such Risotto with Saffron, Ossobuco, Cotoletta
alla Milanese, Tortelli di Zucca, Vitello Tonnato and the Panettone that became an
Italian Christmas tradition, just to mention a few. Among the remarkable products
of Lombardy the Bresaola (seasoned beef), the mostarda from cremona (sweet and sour
jams), the exceptional variety of cheeses like the Grana Padano, Gorgonzola blue
cheese, Mascarpone, and many more.