Travel Reference
In-Depth Information
» Ticino The Swiss tradition of grotto restaurants is the ideal setting for a platter of Ticino mountain cheeses.
» Stresa In 1857 Princess Margherita of Savoy graced Stresa with a visit. In commemoration they created the lemon,
butter biscuit Margheritine di Stresa .
» Varese Exquisite soft-centred, almond-based biscuits, amaretti di Gallarate, have impressed internationally recog-
nised chef, Giorgio Locatelli.
» Val d'Ossola Venture north to Domodossola or into the Val Grande and look out for Mortadella di Ossola , a pork
salami with liver, wine and spices.
Po Valley
Vegetable gardens, orchards, rice and maize fields stretch between the prosperous patri-
cian towns of Pavia, Lodi, Cremona and Mantua. Traditionally a land of peasant farmers,
local fruits, vegetables and polenta loom large on the menu as do river fish, frogs, poultry,
wild boar, horse, salami and game birds.
» Cremona Sample typical dishes of bollito (boiled meats), marubini (meat and cheese stuffed pasta boiled in broth)
and cotechino (boiled pork sausage). Or attend the nougat festival in November.
» Mantua Renaissance Mantua remains addicted to spiced pumpkin tortelli alla zucca .
» Pavia The most traditional dish is a soupy risotto alla certosina (risotto with frog's legs). Eat it riverside at Antica
Osteria del Previ ( Click here ).
» Salami d'oca di Mortara Originally a Jewish speciality, goose sausage is now a favourite throughout the Po valley
Valtellina
Stretching across the northern reaches of Lombardy, this Alpine valley is famous for its
rich, red wines, Bitto cheese, bresaola (air-cured beef) and buckwheat pasta. Otherwise,
expect to see a menu generously supplied with goat, lamb, beef and plenty of dairy
products.
» Sondrio Sample Austrian-influenced chisciöl (buckwheat pancake topped with casera cheese), pizzocheri alla Valtel-
linese (buckwheat pasta with cabbage and grana padano cheese) and sciatt (deep-fried buckwheat balls).
» Violino di capra della Valchiavenna A slow-cured goat shank, traditionally served by slicing the meat as a violin
player moves his bow.
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