This wealthy, land-locked region situated between the Alps in the north and the Po in the south has some of Italy's most beautiful and varied terrain. The high mountain peaks that prevent the cold northern European weather from penetrating the region drop down into alpine foothills, then fall away into soft hills. With its extremely fertile land, Lombardia has the highest yields per acre of any in Italy.

Although complexities abound in this region, there are some common traits: meat is braised (Austrian influence); green vegetables are not a traditional food; and butter is the primary cooking fat. Cream appears more often in Milanese cuisine than any other region, partly because France dominated Lombardia for many years and partly because of the fertile mountain pastures.

Polenta was traditionally eaten by laborers, as there was hardly any meat available. Soups were also a large part of the Lombardian farmer's life, and to them we owe minestrone. To the wealthy landowners we owe risotto, which is the star of the Lombardian menu. Pork, veal, and cheese all play an important role here. Brasaola, aged lean beef, is a specialty of the Valtellina area. Lombardians didn't start to include pasta in their cuisine until late this century.

A large number of wonderful cheeses come from this rich pasture land: the strongly-scented gorgonzola, the mild bel paese, creamy crescenza, and earthy taleggio. With the region's rich ingredients, desserts from this region are first rate, notably the dome-shape, fruited panettone for which Milan has become famous.

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