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Meat and dairy products occupy one of the main places in the national cuisine. Lombardy produces excellent butter and cheese and some varieties won’t be found in any other country in the world. The Po Plain has remained the main supplier of grain crops for many years; wheat, rice and corn are grown there.
Travelers who will visit in Milan have to taste branded risotto with saffron in local restaurants. Polenta is also a typical national food; it is cooked of fine corn flour and served with a variety of toppings.

The local cuisine would impress with meat dishes, as meat in Lombardy is incredibly tasty and very hearty. The most recognizable among them are cazuela and ossobuco, meat stewed in wine with addition of various spices. Italian cuisine can’t be imagined without pasta. Lombardy is no exception; it offers a variety of interesting regional dishes. Locals prefer pasta with filling, tortellini and ravioli. Pasta can be stuffed with boiled vegetables and minced or soft cheese; every restaurant cooks pasta following interesting original recipes.
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