Travel Reference
In-Depth Information
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Ticino
The Swiss tradition of grotto restaurants is the ideal setting for a platter of Ticino mountain cheeses.
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Stresa
In 1857 Princess Margherita of Savoy graced Stresa with a visit. In commemoration they created the lemon,
butter biscuit
Margheritine di Stresa
.
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Varese
Exquisite soft-centred, almond-based biscuits,
amaretti di Gallarate,
have impressed internationally recog-
nised chef, Giorgio Locatelli.
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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.
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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.
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Mantua
Renaissance Mantua remains addicted to spiced pumpkin
tortelli alla zucca
.
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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
).
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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.
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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).
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Violino di capra della Valchiavenna
A slow-cured goat shank, traditionally served by slicing the meat as a violin
player moves his bow.