BUON APPETITO

Lombardy’s plethora of culinary offerings is one of its main draws. Here’s a look at some of the dishes — and people — that make the region a gastronome’s dream

- CHRISTINE SMALLWOOD

Between cities of world renown are breathtaking landscapes of river plains, lakes and mountains and a significant amount of agriculture. In the south, around Mantova and Cremona, is the ‘white belt’ of Lombardy, where rice, butter and cheese prevail. Heading north towards Milan, Brescia and Bergamo, the microclimate of the lakes allows olives and citrus fruit to thrive, and in Franciacorta is where you’ll find Italy’s best sparkling wine. Further north, the Valtellina valley is home to Alpine Nebbiolo wines and the hyper-local bresaola, an air-dried, salted beef.

When it comes to Lombard staples, think bollito misto (stew), cassoeula (pork and cabbage stew) and the world-famous risotto. For dessert, there’s sbrisolona, a crunchy almond cake synonymous with Mantua. Other big hitters from the region include mostarda (candied fruit syrup) and torrone (nougat), both from Cremona. For the turophile, there’s plenty of gorgonzola, grana padano and taleggio.

To better understand what makes the cuisine so irresistible, let’s meet some of the people behind the dishes and ingredients.

THE CHEFS

Enrico ‘Chicco’ and Roberto ‘Bobo’ Cerea