Cooking Lombardy
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PIZZOCCHERI
Typical of Valtellina cuisine, pizzoccheri is a dish particularly well suited to high altitudes and low temperatures. The pasta is made partly of wheat flour and partly of buckwheat flour, which gives it a darker colour than the traditional pasta. Cut into quite large strips, the pasta is then boiled, together with Swiss chard and potatoes, before being seasoned with Valtellina cheese, parmesan, butter and garlic. It is a real delight, for example, to eat this after a tiring day of exercise and hiking in the Upper Lombardy mountains.
MILANESE CUISINE
Be it the traditional diet of the working classes, or the sumptuous dishes that graced the tables of the rich, Milanese cuisine boasts great variety and is known throughout the world. Milanese risotto seasoned with precious pistils of saffron, Milanese style lamb chops, Ossobuco (braised veal shanks) and panettone have all become part of the national culinary tradition. As for ?cassoeula', this is a peasant's dish composed of curly cabbage and the least valuable parts of the pig, the origins of which are passed on through a legend: As the story goes, it was a Spanish soldier who taught the recipe to a working-class woman who graciously passed it on to the people she was working for so that she could keep her job.
WINES
A culinary tour of Lombardy would not be complete without discovering some of the best wines of the region. If you travel to the south-western part of Oltrepo Pavesan, you will find grape varieties with different qualities which are transformed into white, red or rosé wines. Then, if you travel west, between Brescia and Iseo Lake, it is on the terraced hills of Franciacorta that you'll find the grapes from which the famous sparkling wine is made. Finally, a stop at Garda Lake will allow you to discover the delicate flavours of Lugana or the Garda Classico wines, but if you wish to taste a strong red wine, you should continue towards Valtellina.