Lombardy presents a rather complex gastronomic panorama that is not easy to define, due to the extreme variety of its conformation, due to a notable presence of plains and mountains, as well as numerous lakes and large rivers. The existence of many different cultures, as well as the richness of livestock production and the abundance of fruit and vegetables, among all the PGI Mantuan pear, Viadana melon and Valtellina apple that deserve this recognition, have created a natural opulence, focused on strong meat and dairy dishes, with condiments based on animal fats but also on extra-virgin olive oil DOP Garda and Laghi Lombardi (Lario and Serbino).
The classic Milanese dish is saffron risotto, cooked with meat broth and beef marrow, creamed with butter and grated Parmigiano Reggiano. In the region there are also rice-based specialties, such as risotto alla campagnola in Lodi, those in Monza, Certosina, jump, Mantua, with perch, with frogs and to the pilot, with salami or salami fresh.
A place of great importance occupies the polenta, made with corn flour, cooked in order to obtain a consistent dough, to be cut and seasoned in many ways, with tomato, meat, cheese or game.
In Lombardy the most slaughtered meat is the pigs, with a production that covers 40% in national availability, which are also at the base of the main dish of the Milanese, the cassola, composed of cabbage and various parts of the pig, from the ribs to the legs, from the pigtail to pork rinds, in addition to the traditional salami of the verzata.
Among the desserts we remember the Easter dove and the panettone, the carnival chatter, fried and sprinkled with powdered sugar, the beans of the dead, with flour, sugar, almonds and pine nuts, San Siro bread, creamed pudding of cream and hazelnuts.