Top 100 Lombard Foods

Considered to be among the world's top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant, depending on how long the cheese had matured. The origins of Parmigiano Reggiano date back to the Middle Ages, when the Benedictine and Cistercian monks reclaimed the Po Valley wetlands and started producing this much-prized cheese. Since it originated and was mainly produced in the two city-states Parma and Reggio Emilia, the cheese was named Parmigiano Reggiano, meaning "a cheese from Parma and Reggio Emilia." The cheese got its name in the 19th century, and the word order is speculated to be purely due to alphabetical order. Today, the cheese goes by the unofficial Parmigiano, which is because Parma started promoting this cheese as coming from Parma when it became the capital of the Duchy of Parma and Piacenza in the 16th century. Today, it is produced in the provinces of Parma, Reggio Emilia, Modena and Bologna in Emilia-Romagna, as well as in the Lombardian province of Mantua. Parmigiano is available in following varieties: Mezzano (2nd selection, aged for 12-15 months), Parmigiano Reggiano (aged for 12-24 months or longer) and Parmigiano Reggiano Extra, which needs to pass an additional quality assessment test after 18 months of aging. This particularly versatile cheese is one of the essential ingredients used in a number of classic Italian dishes; it is ideal for grating over pasta, minestrone and consommé, but it can also be enjoyed as a table cheese, typically served with crudités, salads and fresh fruit or nuts.Expand

First produced in the 11th century by the Cistercian monks of the Santa Maria di Rovegnano Abbey in Chiaravalle Milanese, Grana Padano is known as one of the very few parmesan cheeses that can possibly compete with the far more famous Parmigiano-Reggiano. This hard cheese is made from unpasteurized, semi-skimmed cow’s milk and it is available in these varieties: Grana Padano, Trentin Grana, and Grana Grattugiato. It is sold at different ripening stages: Grana Padano (9-16 months), Grana Padano Oltre 16 mesi (over 16 months) and Grana Padano Riserva (over 20 months). Today, Grana Padano can be found throughout the Po Valley, namely in the regions of Lombardy, Trentino-Alto Adige, Veneto, and Emilia Romagna. As the cheese ages, the flavors become more pronounced, savory, and complex, while the texture becomes even more grainy and crumbly. It can be enjoyed either as a table cheese or it can be grated over a wide array of dishes, and while the younger versions are typically paired with white wines, Grana Padano Riserva goes hand in hand with full-bodied red wines. Regarding food pairings, Grana Padano 9-16 months should be paired with apricots and black tea, Grana Padano Oltre goes well with strawberries and pepper, while the Riserva variety tastes exceptionally well when served with pears and Madagascar vanilla. The final grading and branding of the cheeses that have passed the tests for aroma, appearance, and texture is done by the Consorzio di Tutela del Formaggio Grana Padano DOP, established in 1954. The Consorzio also protects the cheese from imitations and promotes it around the world.Expand

Gorgonzola dolce is a traditional variety of Gorgonzola cheese. The cheese is made from pasteurized cow's milk and it's left to age for at least 45 days before consumption. Underneath its natural moldy rind, the texture is creamy, with blue veins running throughout the paste. The aromas are mild and milky, while the flavors are creamy, mild, sweet, and buttery, unlike the Gorgonzola piccante cheese. It's recommended to pair Gorgonzola dolce with Vin Santo or Champagne.Expand

Stracchino di crescenza is an Italian cheese that is typically made with cow's milk, but it can also be made with water buffalo's milk. The texture of stracchino is creamy and buttery, so it's often used as a spread. The flavors are mild, fruity, creamy, and sweet. Although it is nowadays associated with the regions of Lombardy, Piedmont, Liguria, and Veneto, it was first produced in Lombardy's Po valley. It's recommended to serve stracchino with fresh fruit or cold cuts and pair it with a glass of fruity white wine. The cheese can also be used on pizza, combined with pasta, or used as a topping for warm polenta. The name stracchino is derived from the word stracca, meaning tired, referring to the tired cows who move up and down the Alps and produce very rich milk that is ideal for the production of this cheese.Expand

This mild-flavored cow's milk cheese has a soft and creamy texture, a strong aroma, and a fruity flavor. Its thin rind ranges in color from rosy to orange, and as it ages, it might develop edible mold. Taleggio is made in square blocks and has a pungent aroma that becomes more pronounced as the cheese ages. Though it can be eaten on its own, due to its delightful melting properties, Taleggio is also used in cooking. Historically linked to the Alpine valley of Val Taleggio, from which it takes its name, Taleggio cheese has been around since Roman times. Up until the late 1800s, it was made solely in Val Taleggio, but nowadays it's produced in northern Italy's neighboring regions of Lombardia, Piemonte, and around the province of Treviso in the Veneto region. The aging takes place in cold and humid environments, during which the rind must be treated with water and salt. After 40 days, Taleggio is ready for consumption.Expand

One of the simplest, yet most luxurious rice dishes, this creamy risotto gets its vivid color and flavor from saffron. According to legend, the dish was first created sometime in the 16th century, during the construction of Duomo. Apparently, it was invented by either the master glazier of Milan's cathedral, a Flemish painter named Valerio Diependale, or his apprentice, nicknamed Zafferano (lit. saffron), who regularly used this expensive spice to stain the glass windows yellow. However, the first recipe under the name risotto alla Milanese was found in Giovanni Felice Luraschi's 1829 cookbook Nuovo Cuoco Milanese Economico, and over time, this saffron-flavored classic became a traditional accompaniment to ossobuco, another signature dish of Milan.Expand

Just like its distant Viennese cousin, cotoletta alla Milanese is a thinly pounded, breaded, pan-fried veal cutlet. Although similar, the two dishes do differ slightly: the Viennese version is traditionally dipped in both flour and bread crumbs before being fried in oil, butter, or a combination of both, while the Milanese version is cooked bone-in and uses only bread crumbs and butter. It is often suggested that the similarities between these two culinary classics are not purely coincidental, as Milan was a part of the Austro-Hungarian Empire in the 17th and 18th century. However, when responding to any superficial comparison between the cotoletta and Wiener schnitzel, the Milanese will proudly point out that their dish has been a specialty of Milan and Lombardy since the 12th century. A recent Milanese invention is a version of the cotoletta called l’orecchia di elefante (lit. elephant's ear) in reference to its size and shape, while the original version gets its name from la costoletta - the cut of meat traditionally used to make it, a nearly inch-thick bone-in veal chop.Expand

A classic in Italian pastry and the symbol of the city of Pavia, torta Paradiso is a simple sponge cake variation that mainly uses the three essential cake ingredients - sugar, flour, and butter. Created by Enrico Vigoni in the early 1800s, Torta Paradiso lends itself perfectly as a dessert all on its own, or to various tasty fillings like creams, custards, or spreads. The unmistakable softness, fragrance, and sweetness also make it a popular choice for a breakfast treat - accompanied by espresso, milk or tea.Expand

These irregularly-shaped buckwheat fritters are a traditional delicacy of the Valtellina valley, where buckwheat has been used since the 1600s. They are prepared with a thick batter that employs buckwheat, beer, and a splash of grappa, while the final addition is diced cheese, preferably the local Valtellina Casera. It is believed that they were named sciatt, denoting a toad in the local dialect, because of their unusual shape and dark color. They are traditionally served on a bed of fresh seasonal salads and are enjoyed as an appetizer or a snack.Expand

Locally known as l'oss bus a la Milanesa, these wine-braised veal shanks are a classic of northern Italian cuisine and one of Milan's most cherished signature dishes. Ossobuco is believed to have been prepared in local trattorias for centuries, although the first written recipe was found in Pellegrino Artusi's 1891 cooking manual La Scienza in Cucina e l’Arte di Mangiar Bene. The word ossobuco translates to hollow bone — the cut of veal used for this dish is sliced horizontally through the bone and exposes the marrow, which is what gives the dish its buttery richness. Slow-cooked in beef broth until the meat becomes soft enough to cut with a fork, ossobuco is finished with a topping of gremolà or gremolada, a zesty herb relish made with mashed anchovies, minced garlic, parsley, and lemon zest. Ossobuco can be served alone or it can be accompanied by polenta, peas, mashed potatoes, or spinach with butter, but for a real feast of flavors, it is best enjoyed with risotto alla Milanese.Expand

Azienda Comincioli is a family-owned winery and olive oil producer from Puegnago del Garda, on the western shore of Lake Garda. Today it is run by the Comincioli family, who combine tradition and innovation in the production of wines and extra virgin olive oils. Their wines are made from local grape varieties, with hand harvesting and careful aging. They are also known for their innovation “Paraluce” – a protective cover for wine bottles that shields the contents from light and preserves aromatic qualities. In addition to wines, Comincioli is internationally recognized for its olive oils produced exclusively from the pulp of the fruit, without pits and without contact with air, which preserves polyphenols, vitamins, and a rich aromatic profile. This innovative approach has earned them numerous awards and the status of one of the most highly regarded producers in Italy.Expand

Marco Colzani is an Italian artisanal producer of premium food products, known for his passionate approach to natural ingredients and a production style that is both simple and sophisticated. His workshop, located in Carate Brianza in the Lombardy region, is where fruit, cocoa, nuts, and coffee are transformed into high-quality creations, free from industrial additives, artificial flavors, or emulsifiers. Colzani is committed to full transparency in his supply chain - using only whole, raw ingredients sourced directly from small, carefully selected producers, often of organic origin. His product range includes hazelnut, almond, and pistachio spreads made without added fats, as well as bean-to-bar chocolate crafted from just two ingredients: cocoa beans and cane sugar. His creations are often found in high-end restaurants and gourmet shops, and are also available directly from his store in Carate Brianza. Thanks to his uncompromising quality and distinctive flavor profiles, Marco Colzani is today recognized as one of the most authentic voices of Italy’s modern artisanal food movement.Expand

is an Italian beverage company founded in 1860 by Gaspare Campari. Over more than 160 years, it has evolved from a producer of a single iconic aperitif into one of the world's leading premium spirits groups. Headquartered in Sesto San Giovanni near Milan, the company markets and distributes its products in more than 190 countries and operates a global network of production facilities and distribution companies. Campari Group's portfolio includes over 50 premium and super-premium brands spanning aperitifs, whiskies, rums, tequilas, vodkas, cognacs, and liqueurs. Among its most recognized brands are Campari, Aperol, SKYY Vodka, Wild Turkey, Appleton Estate, Grand Marnier, Espolòn Tequila, and Courvoisier. The company's growth has been driven by a combination of strong brand development and strategic acquisitions, establishing Campari Group as a major player in the global spirits industry and a leader in the aperitif category.Expand

T’a Milano is an Italian company based in Milan, founded in 2007, specializing in the production of sweet and savory gourmet products. Their assortment includes chocolates, pralines, truffles, gianduiotti, pastries, and dragees, all crafted from carefully selected ingredients such as Piedmont hazelnuts, Sicilian almonds and pistachios, Sorrento lemons, and Grand Cru cocoa sourced from Venezuela, Brazil, Colombia, Ecuador, Tanzania, and Ghana. The quality of their products relies on a blend of tradition and modern technology, while maintaining artisanal expertise and distinctive packaging that is also environmentally sustainable. Their approach combines innovative flavors with sophisticated design, positioning the brand in the premium market segment. The brand is also well known for its gift boxes, which unite elegance with a refined gastronomic experience. Distribution outside Italy can sometimes be limited, making the products exclusive. Despite this, the company has achieved steady growth and increasing recognition. T’a Milano brings together the heritage of Italian chocolaterie with the modern demands of the market, establishing itself as a synonym for luxury, innovation, and authenticity.Expand

Latteria Sociale Valtellina is a dairy cooperative based in the Valtellina valley in Lombardy, founded in 1969 with the aim of uniting local milk producers and safeguarding the alpine dairy tradition of northern Italy. The cooperative brings together farmers working in mountainous areas, where cows graze on high-altitude pastures that strongly influence the quality and aromatic profile of the milk. Its production is deeply rooted in the territory and reflects a close relationship between landscape, agriculture, and local know-how. Latteria Sociale Valtellina is especially known for cheeses and dairy products typical of the region, alongside butter, cream, ricotta, fresh cheeses, and yogurt. The cooperative model allows for consistent quality while supporting small-scale farmers and preserving traditional practices. Modern processing standards are combined with respect for seasonality, animal welfare, and sustainable use of alpine resources. Through this approach, Latteria Sociale Valtellina plays a key role in maintaining the gastronomic identity and cultural heritage of the Valtellina region.Expand

Casale Roccolo is an agricultural company in Italy focused on organic farming. It produces a variety of cheeses using traditional methods that adhere to organic standards. Expand

Mauri Formaggi, an Italian cheese producer, specializes in the production of traditional cheeses including Gorgonzola PDO. The company was founded in 1920 and is based in the Lombardy region, an area known for its rich dairy heritage. Mauri Formaggi utilizes both pasteurized and raw milk in their cheese-making processes, adhering to strict quality controls to maintain the authenticity and flavor of their products.Expand

Consorzio Latterie Virgilio is an Italian dairy cooperative based in the Lombardy region. It specializes in the production of various cheese types, including Grana Padano and Parmigiano Reggiano, along with other dairy products like butter and ricotta. The cooperative supports local dairy farmers by providing a stable market for their milk, adhering to stringent quality and production standards to ensure product excellence.Expand