Northern Plains

Lombardy

Lombardy is often a rice and polenta region, yet its mountain pastas are unforgettable: buckwheat pizzoccheri, casoncelli with sweet-savory fillings, and butter-sage finishes.

Capital: Milan 2 recipes Rice fields, Alpine dairies, lake fish, butter, saffron.

Pasta identity

The Po Valley made rice possible and dairy plentiful, while Alpine valleys developed buckwheat noodles and hearty stuffed pasta.

Milan added trade wealth and luxury ingredients such as saffron.

The region expands the definition of pasta beyond durum wheat: buckwheat, bread crumbs, fruit, and cheese can all belong.

Cook Lombardy

Recipes from this region

Lombardy

Pizzoccheri della Valtellina

Buckwheat ribbons with potatoes, cabbage, cheese, garlic, and browned butter from the Valtellina mountains.

60 min Medium buckwheat ribbons

Lombardy

Casoncelli alla Bergamasca

Sweet-savory filled pasta with meat, crumbs, cheese, and sometimes raisins, served with butter, sage, and pancetta.

150 min Hard stuffed crescents

Back to all regions Browse every recipe