page_title: Lombard cuisine
section_title: Milan
hierarchical_section_title: Lombard cuisine / Cities / Milan
caption_attribution_description: English: Veal shank used for ossobuco. Dansk: Kalveskank til brug ved tilberedning af ossobuco.
context_page_description: The regional cuisine of Lombardy is heavily based upon ingredients like rice, beef, pork, butter, and lard. Despite being a form of Italian cuisine, Lombard food, like other cuisine of Northern Italy, tends to have little in common with Central or Southern Italian dishes, in many cases lacking the presence of tomato and olive oil, being more meat-based and buttery. In many aspects, Lombard cuisine has much in common with that of Austria and central Europe in general with dishes such as Milanese scallop, Spätzle and Spezzatino also known as Gulasch.
  Similarly to Italian cuisine, Lombard cuisine has much variety and every city and part of the region offers its own specialities. A characteristic Lombard dish is risotto, most famously risotto alla milanese, with rice-based food being highly common throughout the region. Similarly to risotto, maize-based dishes such as polenta are also common parts of the regional cuisine. Famous Lombard dishes include cotoletta, cassoeula and ossobuco. The region also offers several delicacies and desserts, amongst which noted ones such as mostarda and panettone. Regional cheeses include Robiola, Crescenza, Taleggio, Gorgonzola and Grana Padano.
context_section_description: The capital of Lombardy is also home to many culinary specialties. One of the best known is risotto alla milanese, flavoured with saffron and typically served with many typical Milanese main courses, such as ossobuco alla milanese (cross-cut veal shanks braised with vegetables, white wine and broth) and cotoletta alla milanese (a fried cutlet similar to Wiener schnitzel, but cooked "bone-in"). Other Milanese specialities include cassoeula (a typical winter dish prepared with cabbage and pork), Rustin Negaa (a roast using veal covered with white wine or "drowned" in wine) and the famous panettone Christmas cake (sweet bread with candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked).
caption: Veal shank
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