Lombardy

Northern Italian region famous for creamy risotto, ossobuco, and cotoletta, showcasing rich and sophisticated flavor profiles.

Tender bone-in veal cutlet, breaded and fried in butter until golden, served with lemon wedges.

Braised veal shanks with white wine, broth, and aromatic vegetables topped with gremolata.

Tender chicken cutlets sautéed and served with a bright lemon-caper sauce and butter.

Creamy Arborio rice slowly cooked with rich porcini mushrooms, white wine, and Parmigiano-Reggiano.

Creamy saffron-infused rice dish cooked with broth, butter, and Parmigiano-Reggiano cheese.

Creamy Arborio rice cooked with fresh spring vegetables, broth, and Parmigiano-Reggiano cheese.