Pizzoccheri, Buckwheat Pasta from Lombardy
Pizzoccheri, a flat kind of pasta somewhat alike to short Tagliatelle made with buckwheat flour, is a traditional recipe from Valtellina, a Northern mountain area of Lombardy region, and along…
Sbrisolona, Crumbly Almond Cake from Mantova
Sbrisolona is a very simple cake made with almonds and cornflour, covered in whole almonds too. It is a cake typical of Mantua, a city located in Lombardy region, Northern…
Ossobuco Alla Milanese – Milanese Braised Veal Shanks
Ossobuco alla Milanese or simply Ossobuco – Ossibuchi as plural, one of the staples of Milanese cuisine, a tipycal winter dish. Basically it is slices of veal cut rather thickly…
Radicchio, Crescenza & Walnuts Sauce for Penne Rigate
Hearty dish full of Italian flavours: Radicchio Trevigiano / Red Chicory, is a specialty from the Veneto region, North-East of Italy, whilst Crescenza is soft creamy spreadable cheese from Lodi,…
Torta Paesana, Bread and Cocoa Cake from Lombardy
Torta Paesana, Village Cake, is a cake quite dense and moist in texture yet very soft, whose principle was and still is to use leftovers. It is a cake from…