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Lombardia in Cucina - The flavours of Lombardy

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Texts: William Dello Russo
Photo: Massimo Ripani
Translation: Angela Arnone
Language: bilingual Italian-English
Format: hard cover, 19.5x23.5 cm, 288 pages
ISBN: 978-88-95218-90-8


Milanese risotto, Valtellina pizzoccheri and pumpkin ravioli as first courses; caseeula, Milanese-style cutlet and stewed frogs for second and, to finish, a slice of sbrisolona or panettone.

The Lombardy it amazes for the richness of its culinary traditions and its raw materials, which modernity has only partially canceled. The book returns this kaleidoscope of flavors, passing from the plains to the mountains, from the countryside to the lakes, making use of some of the most celebrated chefs of the local gastronomic scene, who have been able to associate a modern vision in line with the spirit of region.

Lombardy in the kitchen it is not a simple recipe book, but an authentic insight into the gastronomic civilization and culture of Tuscany, a journey through images through photographs made ad hoc by specialized photographers.
The volume collects 80 recipes traditional, but also preparations enriched with touches of creativity and precious suggestions on pairing with local wines.

From the same series:
Venice
Valle d'Aosta
Puglia
Calabria
Tuscany
Sicily
Rome