PrimiRegional specialties
Lombardy, with love.
Saffron risotto, bone-in cotoletta and slowly braised ossobuco offer three distinct tastes of Lombardy. Rice and rich meat dishes anchor this small collection.
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SecondiFrom the first bite to the last
Find your bearings ↓A little taste of Lombardy.
Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts
No specialties match this combination.
PrimiRisotto ai Funghi Porcini
Porcini give slowly stirred risotto an earthy flavor, with butter and grated Parmigiano-Reggiano making the final coating soft and creamy.
PrimiRisotto alla Milanese
Saffron colors this Milanese rice dish gold, while broth, butter and Parmigiano-Reggiano give it a soft, flowing texture.
PrimiRisotto con Salsiccia
Crumbled pork sausage flavors slowly cooked risotto rice, with white wine, hot stock and an off-heat butter-and-cheese finish.
SecondiCotoletta alla Milanese
A bone-in veal chop gets an egg and breadcrumb coating, then fries in clarified butter for a crisp golden crust.
SecondiOssobuco alla Milanese
Bone-in veal shanks braise until tender in wine and vegetables, finished with bright lemon, garlic and parsley gremolata.
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