Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second course meat or fish dishes, due to the many lakes and rivers of Lombardy.
A crockpot of cassœula. It is a typical dish of the popular tradition, main dish of many Lombard sagre.
A dish of dry Pavese agnolotti, a type of stuffed pasta, with a Pavese stew-based sauce
Sciatt from Valtellina
Risotto alla milanese
Gnocchi are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.
Gnocchi di ricotta dressed in butter and sage
Gnocchi in slow simmered red sauce
gnocchi board or cavarola
Forming gnocchi with a cavarola