Lombard Cuisine

A dry, refreshing, and slightly bitter aperitivo. Combining Campari with crisp dry white wine and sparkling water, it is lighter than a Negroni and drier than a Spritz.

A rustic, crunchy, crumbly almond tart from Mantua (Lombardy). Made with a mix of wheat and cornmeal, it is designed to be broken into uneven chunks with your hands.

A classic Italian Christmas confection. A chewy or hard nougat made from whipped egg whites, boiling honey and sugar syrup, and heavily packed with toasted almonds and hazelnuts.

The majestic Milanese Christmas bread. A towering, incredibly light, butter-and-egg-rich sweet bread studded with raisins and candied citrus peel, taking days to make using a natural sourdough starter.

A magical Northern Italian dish where a pork loin is slowly simmered in milk. The milk curdles into a savory, nutty, golden-brown caramel sauce that is incredibly delicious.

Tender, slow-braised veal shanks cooked with white wine, broth, and vegetables, traditionally finished with a bright, zesty gremolata.

A legendary dish from Milan. A bone-in veal rib chop, pounded thin, breaded, and fried in clarified butter until perfectly golden and crispy.

The 'Paradise Cake'. An incredibly light, buttery, melt-in-your-mouth sponge cake from Lombardy, heavily dusted with powdered sugar.