Provenance Technique Library

Lombardia Techniques

6 techniques from Lombardia cuisine

Clear filters

6 results

Lombardia

Capriolo in Salmì con Polenta Bergamasca

Roe deer (capriolo) marinated in Barbera wine with juniper, cloves, bay and vegetables for 48 hours, then braised slowly until the meat is tender and the sauce is dark and deeply flavoured. A preparation of the Bergamo and Brescia Alpine foothills where deer hunting is part of the autumn tradition. The salmì technique — with blood or reduced wine as the thickening agent — is the same as for hare and wild boar.

Lombardia — Meat & Game →

Cassoeula Milanese con Verza e Costine

The quintessential Milanese winter dish — a long-braised stew of pork cuts (costine, cotenne, musetti, piedino) with Savoy cabbage (verza). The cabbage is added after the first frost, which makes it sweeter. The pork releases collagen that thickens the sauce to a glossy, sticky consistency. Served over polenta or with crusty bread to soak the sauce.

Lombardia — Meat & Game →

Farinata di Zucca con Amaretti e Mostarda Lombarda

A baked pumpkin porridge-cake from the Mantova area — slow-cooked mashed winter squash mixed with crumbled amaretti, mostarda di Mantova (candied fruit in mustard syrup) and Grana Padano, then baked in a terracotta dish until set and golden. This sweet-savoury side is quintessentially Lombard in its use of the agrodolce (sweet-sour) register.

Lombardia — Vegetables & Sides →

Minestra di Riso e Luganiga con Verza Lombarda

A thick, warming soup of rice and Savoy cabbage with luganiga sausage — a winter staple of the Po Valley farmhouses. The luganiga is crumbled and browned before the cabbage and rice are added, enriching the broth with sausage fat and spice. The rice cooks until almost overcooked and partly dissolves into the broth, thickening it naturally.

Lombardia — Soups & Stews →

Risotto alla Pilota Mantovana

A risotto from Mantova named after the rice-hullers (piloti) who worked the Po Valley paddies — made without constant stirring, unlike a standard risotto. A precise volume of water is brought to a boil, rice is poured in pyramid fashion, covered tightly, and allowed to steam-cook undisturbed. Finished off heat with butter and aged Grana Padano. Served with coarse-crumbled pork sausage (salamella) fried separately.

Lombardia — Rice & Risotto →

Risotto con la Tinca al Burro e Salvia Lombardo

A risotto from the lakes of Lombardia — specifically from Lake Como and Lake Iseo — using tinca (tench), a freshwater fish with delicate, slightly earthy flesh. The tench is filleted and sautéed separately in brown butter and sage, then placed over the plated risotto so the fish remains intact. The risotto itself is made with a fish broth from the tench carcass and finished with butter only — no cheese for fish risotto.

Lombardia — Rice & Risotto →