Lombard cuisine

Italian cuisine
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Regional cuisines Abruzzese cuisine Apulian cuisine Arbëreshë cuisine Corsican cuisine Emilian cuisine Ligurian cuisine Lombard cuisine Mantuan cuisine Lucanian cuisine Neapolitan cuisine Piedmontese cuisine Roman cuisine Sardinian cuisine Sicilian cuisine Tuscan cuisine Venetian cuisine
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Italian cuisine
History Ancient Roman cuisine Medieval cuisine Early modern cuisine Contemporary cuisine
Regional cuisines Abruzzese cuisine Apulian cuisine Arbëreshë cuisine Corsican cuisine Emilian cuisine Ligurian cuisine Lombard cuisine Mantuan cuisine Lucanian cuisine Neapolitan cuisine Piedmontese cuisine Roman cuisine Sardinian cuisine Sicilian cuisine Tuscan cuisine Venetian cuisine
Lists Chefs Dishes Pasta Cheeses PDO Desserts and pastries Restaurants Wine IGT DOCG DOC Beer
See also Italian-American cuisine Sammarinese cuisine Osteria Trattoria Enoteca Sagra List of Italian chefs Meal structure
Italy portal Food portal
v t e

Lombard cuisine consists of the cooking traditions and practices of the Italian city 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 (in broth or not), and a large choice of second-course meat or fish dishes, due to the many lakes and rivers of Lombardy.^[1]

The cuisine of the various Lombardy provinces have the following traits in common: prevalence of rice and stuffed pasta over dry pasta, both butter and olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations, as well as the consumption of polenta, common to the whole of northern Italy.^[2]