| | | | | | | | I crossed separated enogastronomici for Region | | | | | | LOMBARDY | |  | | You/he/she cannot be spoken in Lombardy of an only gastronomic tradition: the kitchen lombarda he differentiates according to the provinces and it immediately is evident that well few they have in common the traditional Milanese dishes and those bergamaschis, the kitchen bresciana and that valance.This gastronomy extremely diversified it is not only attributable carattestica to the different economies but also to the different historical influences: let's remember us that Milan and Mantua they were Austrian since 1706 to 1866, around that the Valtellina belonged, for well three centuries, to the Swiss Grigionis, while Bergamo and Brescia were Venetian up to 1796.
And' therefore evident that the region, for his/her ampleness and historical complexity it suffered and it elaborated different cultural influences and therefore also gastronomic. The particularly rich nature and it varies, completed by the presence of rivers and lakes, he/she offers an abundant variety of products: meats, vegetables, fishes of river and lake, rice and cheeses. | | Wanting to every cost to look for a common denominator can be found him/it in the presence of the milk and his/her by-products: famous and of ancient traditions it is in fact the cheese production lombarda from which savory cheeses as stracchini originate, growths, robiole, taleggi, sweet and salty caprino, mascarpone, gorgonzola, whipped cream, but above all the nuisance padano or lodigiano, more fat than the parmesan cheese reggiano and whose delicious characteristic is the drop that is formed with the seasoning. The butter is the basic seasoning of the whole traditional kitchen lombarda, as you/he/she is also testified by footstep of the Gallic De Bello, where Caesar tells to have dined, of return from the Gallia, in a court Milanese with asparagus to the butter, among the amazement of the Roman lieutenants, accustomed only to the oil that today |  | | however he is revaluing in the gastronomy lombarda. Nearby in a popular kitchen of country origin, the creations of the great cooks of the noble families and the courts of the Gonzagas are found, of the it Strives and of the Viscounts and the clear influences of the Austrian dominion.
You/he/she is often defined her "poor kitchen" intending, with this adjective, deprived of excessive sophisticated elaborations, in reality it is a way to cook rich of inventions and of character, able to create flat simple yes, but savory and tasty. For the Lombardy he can speak therefore of five different gastronomy: Milanese, lombarda-emiliana (Cremona and Mantua), lombarda-Venetian (Bergamo and Brescia), lombarda - Piedmontese - ligure (Lomellina and Oltrepo') and that of lakes and mountains (Chest of drawers and Valtellina).
Therefore kitchen synonymous lombarda of variety and tastiness to which well good wines are accompanied of which this region is manufacturing in its zones principal vinicole: Garda, Valtellina and Oltrepò Pavese.
Red vivacious (Botticino, Red of Franciacorta, Groppello or Red Garda Classico) and white soft and delicate (Lugana, White of S. Martin) in the zone of the Garda, red well more strong (Hell, Grumello, Sassella) in Valtellina and a whole wines that go from the Pinot to the Barbera, from the Riesling to the Bonarda in the Of Pavia Oltrepò they contribute to do to sit to table in Lombardy an insuperable to like. | |  | He/she cooks Milanese
Among the Milanese dishes typically it detaches the yellow risotto to the saffron that the tradition wants invented in 1574 from a student of Ledger Valerio of Fiandra, creative of the glass door of the Cathedral, in whose yard the saffron was used for reviving the silver yellow. | | | | Always among the first ones, note is the busecca, that is the tripe, flat so rooted in the tradition meneghina that the Milanese were also nicknamed "busecconi." Typical it is then her "cassoeula" of meat of pig (cost of it, pigskins, sausages | | together with verze), dish that not only asks for the ingredients of the correct season, but also a particular care in the preparation and in the cooking. Known they are the "mondeghili", fried meatballs in the butter and the very famous cutlet or cutlet to the Milanese, with or without bone: cutlets of calf that, according to the traditional recipe, you/they must be tall around a finger, trails in the egg and in the bread crumb and fried in abundant butter. Flat that find for the first time in 1500, to the court of the it Strives, but whose "invention" you/he/she is vindicated by the Viennese ones, even if there are substantial differences among the two ways to cook him/it: the Viennese cutlets are thin, | | | | | | | | well wisecracks and very wide, trails before in the flour and then in the egg and in the bread crumb. | | | | Among the sweets it doesn't go certain forgotten the panettone, sweet of ancient origin, that the tradition would want been born as "the gentlemen's bread" (bread of "tone" from the French bread de ton), in reality it is not unlikely that in origin the panettone both of popular environment and that its name meant "great bread." And' however some that was, since the beginning, a prepared special food only on the occasion of the Christmas. As, on the occasion of the Easter, the Milanese invented her/it "dove." | | He/she cooks cremonese and valance
The proximity of the Emilia Romagna has decidedly influenced the kitchen of these two cities and their provinces. | |  | Bagged, marubini, nougat and mustard are the dishes typical of the kitchen cremonese, simple but strong of a secular tradition.
The marubinis, called elsewhere agnoloni, cappelletti, ravioli or tortelloni, you/they are prepared in two versions that are diversified for type of stuffing (with or without meat) or for way of cooking (rarely dry, more often cooked and served in the broth). The word that defines them is probably a dialect voice cremonese: "maroubeen" or "marubiin" from "maròon", that is chestnut, according to the traditional recipe in fact, you/they must not be bigger than a chestnut. Mostly famous in the kitchen cremoneses are however the nougat and the mustard. The first one, to base of almonds toste, honey and egg white, are said invented on the occasion of the wedding of Bianca Maria Viscounts with Francis Sforza in 1441, but in reality it is probable | | | | | that is of Arabic origin, reached Cremona through the merchants of spice and cloths how numerous they flowed to the time in the city.The sources "historical-gastronomic" cremonesis frequently speak of nougat, meats and cotognata (sweet pasta of apples quinces), but never of mustard. It needs to wait for 1604, in a cookbook written in French, to find pointed out the recipe of the "mustard of Cremona" with candied fruit and mustard, while for the whole Middle Ages you/he/she was intended for "mustard" the united cooked must always to the mustard.
Juicy and opulent it is the kitchen valance, but genuinely housewife. Rich of meats (braised, boiled, game), here the agnolinis are of stewed, chicken or capon, the risotto can be to the "pilot" (from the name of the brillatoris of rice) with salamelle soffritte or with the "puntel", similar in the preparation to that to the pilot, but with the addition of a chop of pig prepared to the irons and deposed in the middle of the already full plan of rice. Famous they are then the tortellis of pumpkin and, among the sweets, the sbrisolona, the bussolano and the cake heaven. Cremona and Mantua are also famous for the fragrance of their bread. 
| | He/she cooks bergamasca and bresciana
Clearly influenced by the Venetian gastronomy, these two kitchens have been partly neglected by the manuals, but they also have them peculiarity well you determine.
Flat typically bergamaschi they are the "casonsei", big ravioli of crumb of bread, sausage and nuisance, seasoned with fused butter and, naturally, the very famous one "polenta and osej", both typical dishes also of the tradition bresciana. | |  | The difference between the polenta and osej bergamasca and that bresciana it is in the preparation of the birdies: passed in frying pan to Bergamo, cooked to the spit to Brescia.
Therefore still casonsei and polenta with the spit in the kitchen bresciana, but also soup of bread and verze, the misdeeds of the Valcamonica and the risotto to the pitocca. Among the you fish you/they are cooked with particular care trouts and carpioni (particularly appreciated those of the Lake of Garda), sardines to the grate, bleaks or "aole" fried or "in saor." | | He/she cooks bunting
In the bunting different they are the influences: liguri, Piedmontese and lombarde.
Rice, latticini and meat are essential ingredients of this gastronomy, but famous they are also the fishes of Po and Ticino: carps, pikes, tinche, Persian cooked in varied ways. The production of bagged it excels in the salami of Varzi, of denomination of protected origin, and of big merit they are also cups, bacons, cotechini and small "cacciatorini." Among the dishes "historical" of Pavia soup must be remembered: broth with eggs and cheese to which slices of bread and crescione are added.
| | | He/she cooks comasca and valtellinese
chest of drawers is defined the city of the "missoltitt", the athletic contest of the Lario, fishes fished between the months of May and June, made to desiccate to the sun on special wood tripods and then pressed in boxes of can together with leaves of laurel. Kitchen for some verses very similar to the Milanese, has however of its specialties in the polenta "greasy", in the aglionis, cotechini to the garlic, in the chickens and in the full pheasants, in the goose roast and, among the vegetables, in the asparagus with bacon. Traditionally valtellinesis are the pizzoccheris, risen of dark noodles mixed with flour of Saracen wheat, crushes together with potatoes, verze and other vegetables and seasoned with fused butter. Always of Saracen wheat is the polenta seasoned taragna with butter and fresh cheeses of Valtellina. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Give I/you/he/she recommend us on the gastronomy, on the wine, on the way to manage our site and ask us information of whatever kind. We would be pleased to organize your trips enogasronomici or to help to find you the particular bottles that you for a long time look for.
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