Cuisine from the Lombardy region at Borsalino Restaurant
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This summer, Borsalino will offer diners a range of dishes from the Lombardy region as part of the restaurant's Gastronomic Journey around Italy festival. Chef Antonio Voci has prepared an exquisite menu comprising traditional Lombardian dishes and delicacies guaranteed to delight gourmands.
Lombardy is a large region in the north of Italy situated between the Alps and the valley of the river Po, bordering Switzerland. One third of Lombardy's territory is comprised of mountains, numerous lakes and rivers. The capital of the region is Milan, Italy's biggest centre of trade and industry and the trendsetter of European fashion. Lombardy's culinary traditions have been greatly influenced by the region's geography. In the mountainous areas, meat dishes and dairy products are popular, along with freshwater fish dishes. In the southern part of the region, corn, asparagus and rice are cultivated. Rice dishes are a fundamental feature of the culture of northern Italy. Rice is popular throughout the region, though it is used in different ways in various parts of the region: in some areas it is consumed as part of a substantial soup, and in others as a risotto. Rice is so popular here that even celebrated Italian pasta is relegated to second place. It is impossible to describe the culinary traditions of Lombardy without including Risotta alla Milanese. An essential ingredient in this popular Milan dish is saffron, which gives it a golden hue, as a result of which this delicacy is sometimes referred to as “yellow risotto.” Lombardy is renowned for its cheeses, including Gorgonzola, the famous blue cheese made in the tiny village of Gorgonzola, as well as Grana Padano, Mascarpone and Provolone. The region's meat dishes are also well known and loved: Bresaola (beef ham prepared in the small town of Chiavenna in the Valtellina valley), as well as Salami de Milano.
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Other delicacies from Lombardy include the almond liqueur Amaretto, which is popular all over the world, and the inimitable Campari, made using aromatic herbs and citrus fruits. Cuisine from the Lombardy region at Borsalino restaurant from 1 to 30 June 2010 Marinated eel ceviche *** Risotto alla Milanese *** Buckwheat flour pizzoccheri *** Milan-style Ossobuco *** Stewed Strocotto beef with celery and Gorgonzola cheese *** Italian Busechina
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