10 Must-Try Foods in Lombardy

Ciao, fellow food lovers! As a passionate Italian food enthusiast with years of experience exploring, tasting, and writing about the incredible cuisine of Italy, I can confidently say that Lombardy is an absolute gem when it comes to gastronomic delights. With Milan as its capital, this beautiful region boasts a diverse array of flavors, techniques, and culinary traditions that will delight your palate. Let’s embark on a culinary journey as we discover the best foods in Lombardy, showcasing the region’s rich culinary heritage and the expertise of its skilled artisans.

Risotto alla Milanese

Arguably the most famous dish from Lombardy, Risotto alla Milanese is an exquisite blend of creamy Arborio rice, saffron, and grated Parmigiano-Reggiano cheese. This golden-hued masterpiece is characterized by its rich flavor and velvety texture. The saffron not only lends the dish its distinct color but also imparts a subtle, earthy taste that is simply unforgettable. Risotto alla Milanese is a must-try for anyone looking to experience the essence of Lombard cuisine.

Osso Buco

Osso Buco, a classic Milanese dish, is a true representation of the region’s love for hearty, slow-cooked meals. This tender, braised veal shank is cooked to perfection in a rich sauce of tomatoes, onions, carrots, celery, and white wine. The dish is traditionally served with a gremolata – a zesty mixture of lemon zest, garlic, and parsley – which adds a touch of brightness to the deep flavors of the Osso Buco. Enjoy this mouthwatering delicacy with a side of creamy Risotto alla Milanese for a truly unforgettable experience.

Cotoletta alla Milanese

Another Milanese classic, Cotoletta alla Milanese, is a delicious breaded veal cutlet that is shallow-fried to golden perfection. The crisp, golden exterior encases a tender, juicy interior, making this dish a favorite among meat lovers. Pair this delightful treat with a side of roasted vegetables or a refreshing insalata mista (mixed salad) for a satisfying, well-balanced meal.


Hailing from the picturesque Valtellina valley, Pizzoccheri is a hearty, comforting dish made with buckwheat pasta, potatoes, cabbage, and an indulgent mix of melted fontina and grated Parmigiano-Reggiano cheese. The dish is finished with a generous drizzle of garlic-infused butter and topped with crispy sage leaves. Pizzoccheri is the epitome of comfort food and a must-try for those seeking a taste of Lombardy’s alpine culinary traditions.


No exploration of Lombardy’s culinary delights would be complete without mentioning the famous Panettone. This sweet, fluffy, yeasted bread studded with raisins and candied fruit is a staple during the Christmas season but can be enjoyed year-round as a delicious treat. Panettone is the perfect way to end a meal or enjoy with a cup of espresso for a delightful afternoon pick-me-up.

Tortelli di Zucca

Originating from the city of Mantua, Tortelli di Zucca is a delightful pasta dish featuring small, square-shaped pasta filled with a sweet and savory blend of pumpkin, crushed amaretti cookies, and mostarda di frutta (a sweet-spicy fruit preserve). The filled pasta is then served with a simple yet flavorful sage-butter sauce and a sprinkling of grated Parmigiano-Reggiano. This unique combination of flavors is a true testament to the creativity and skill of Lombard chefs.

Manzo all’Olio

Manzo all’Olio, also known as “Bollito all’Olio,” is a traditional dish from Brescia that showcases the region’s affinity for slow-cooked, tender meats. In this dish, beef (usually a top round or chuck roast) is braised for several hours in a flavorful broth with vegetables and spices such as cloves, cinnamon, and bay leaves. The beef is then served with a rich, fragrant sauce made with olive oil, garlic, and anchovies. This succulent, aromatic dish is best enjoyed with a side of creamy polenta or mashed potatoes.

Polenta Taragna

Polenta Taragna is a rustic, hearty dish popular in the northern part of Lombardy, particularly in the alpine valleys. Made from a combination of cornmeal and buckwheat flour, this dense, dark polenta is traditionally cooked in a copper pot and stirred with a wooden paddle called a “tarai.” Once cooked, the polenta is mixed with generous amounts of melted local cheese, such as Bitto or Valtellina Casera, and sometimes with diced, fried pancetta. The result is a warm, comforting dish that is perfect for colder months and an authentic taste of Lombardy’s mountain cuisine.


Sbrisolona is a crumbly, buttery almond cake that hails from the city of Mantua. Made with a mixture of cornmeal, flour, sugar, butter, and almonds, this delicious dessert has a unique, crunchy texture that is both satisfying and addictive. Sbrisolona can be enjoyed as-is, but it is also delicious served with a scoop of gelato, a drizzle of honey, or a dusting of powdered sugar.

Mostarda di Cremona

Mostarda di Cremona, sometimes called “fruit mustard,” is a sweet and spicy condiment made from whole or sliced fruit preserved in a sugar and mustard oil syrup. While mostarda can be found throughout Italy, the city of Cremona is particularly famous for its high-quality, artisanal versions of this condiment. Mostarda di Cremona is often served alongside boiled meats or cheese plates, adding a delightful contrast of flavors that will elevate any meal.

Wrap it Up

The rich culinary landscape of Lombardy is a testament to the region’s diverse geography and history. From the comforting, hearty dishes of the alpine valleys to the refined, elegant creations of Milanese haute cuisine, Lombardy offers a truly remarkable gastronomic experience. As an expert in Italian cuisine, I can assure you that sampling these dishes is an absolute must for any food lover. So, the next time you find yourself in this enchanting region, indulge in these additional mouthwatering specialties that showcase the best of Lombardy’s culinary prowess.

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