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Explora los sabores auténticos de Lombardy en una experiencia gastronómica inolvidable.
Lombardy is the economic engine of Italy and a region of astonishing sophistication and diversity. It is a land where the peaks of the Alps give way to rolling hills and the most glamorous lakes in the country, finally extending across the fertile Po plain. Its capital, Milan, is a vibrant metropolis, a nerve center for finance, fashion and design that sets global trends. But beyond Milan, Lombardy treasures cities of art such as Renaissance Mantua, historic Brescia and charming Bergamo with its walled upper city. The region is a melting pot of history, from the cave paintings of Val Camonica to Roman villas and medieval castles. Traveling through Lombardy is enjoying an aperitif at the Navigli in Milan, sailing through the blue waters of Lake Como, exploring the vineyards of Franciacorta or marveling at the genius of Leonardo da Vinci.
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Lombard gastronomy is rich and varied, influenced by its geography. It is characterized by the use of rice, butter, polenta and beef. It is a cuisine of strong flavors and comforting dishes, very different from the Mediterranean.
The most emblematic dish of Milan. A creamy risotto with an intense yellow color thanks to saffron, often served as an accompaniment to ossobuco.
Veal shank cut into thick slices and simmered with vegetables, white wine and broth. It is traditionally served with risotto alla milanese or polenta.
A bone-in veal cutlet, breaded and fried in butter until golden and crispy. It is the precursor of the Milanese.
A historic staple throughout northern Italy. It can be served soft as a side dish, or cold and sliced for roasting or frying. Valtellina's 'Polenta Taragna' mixes corn and buckwheat flour with cheese.
A rustic buckwheat pasta, similar to short tagliatelle, cooked with potatoes, collard greens, garlic and plenty of melted Valtellina Casera cheese.
Air-cured beef, lean and delicate in flavor. It is served in thin slices with a drizzle of olive oil, lemon juice, pepper and Parmesan flakes.
Typical stuffed pasta from Mantua. The filling is a surprising mix of pumpkin, amaretti cookies, mostarda and cheese, which gives it a sweet and sour flavor.
The most prestigious classical method sparkling wine in Italy. Made primarily from Chardonnay and Pinot Noir grapes, it is Italy's answer to Champagne.
Red wines made from Nebbiolo grapes (locally called Chiavennasca) grown on heroic terraces on the slopes of the Alps.
A cocktail born by mistake in Milan. The gin in the classic Negroni is replaced by sparkling wine (prosecco or franciacorta), along with Campari and sweet vermouth.
The famous bitter red aperitif, an essential ingredient in cocktails such as the Negroni or the Americano. Its headquarters are in Milan.
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Ver guía completaThe most emblematic dish of Milan. A creamy risotto with an intense yellow color thanks to saffron, often served as an accompaniment to ossobuco.
Veal shank cut into thick slices and simmered with vegetables, white wine and broth. It is traditionally served with risotto alla milanese or polenta.
A bone-in veal cutlet, breaded and fried in butter until golden and crispy. It is the precursor of the Milanese.
The most prestigious classical method sparkling wine in Italy. Made primarily from Chardonnay and Pinot Noir grapes, it is Italy's answer to Champagne.
The iconic tall, dome-shaped sponge cake, filled with candied fruit and raisins. Originally from Milan, it is the Christmas sweet par excellence throughout Italy.
Booking a ticket to see 'The Last Supper' by Leonardo da Vinci must be done **several months in advance**, as they sell out very quickly. Driving in large city centers such as Milan is restricted by Limited Traffic Zones (ZTL); It is better to use public transportation. The region is a major business center, so hotels in Milan can be expensive, especially during big trade shows like Fashion Week or the Salone del Mobile.
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