A traditionally wealthy region, aged cheeses, expensive spices and prime cuts of meat take precedence – which is very good news for those who like eating out.įor an introduction to Lombard cuisine, look no further – we’ve gathered all the region’s most famous ingredients, products and dishes (with recipes) so you can become an expert in no time. Lombardy isn’t the place to go if you’re after bright fresh tomatoes, aromatic basil and other Mediterranean ingredients instead, the food here is more like its German and Swiss neighbours to the north, with big, bold, hearty ingredients staving off the colder weather. (We dont secretly douse our own food in the back with fish sauce.) We actually prefer soy sauce, as it is lower in sodium and does not have the intense, rank. Rice and polenta dishes are enriched with the region’s famous cheeses and butter, while freshwater fish make their way onto menus in restaurants near the great lakes. Viet Huong Fish Sauce Company is certified. It would be sacrilege to visit Milan without tasting its saffron-infused risotto or ordering a breaded veal shin, while Brescia, Bergamo and Mantua can each boast their own famous stuffed pastas. Salt crystal or fish protein may naturally form in bottle due to cold temperature and continuing fermentation. ![]() But while the sights, high-end fashion and business are vital to Lombardy’s identity, so is its food – which is some of the richest and most decadent in all of Italy. The great lakes of Como, Garda and Maggiore all fall within its borders, as does the mighty River Po, all of which make up for Lombardy’s lack of coastline. ![]() Milan alone is a European capital of fashion, art, design and finance, while the mountains to the north offer skiing in the winter and stunning walks in the summer. People travel to Lombardy for a variety of reasons. The fan-favorite King Hawaiian Fish Deluxe Sandwich has a crispy fish filet, Cheddar cheese, shredded lettuce, tomato, and tartar sauce stuffed into a toast Kings Hawaiian roll.
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