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Lombardy: the contradictions paste

About Milan - fashion capital of Milan, or - an industrial center is often referred to as the city-state, completely devoid of neighborhoods. In order not to forget Milan - the heart of Lombardy, is acquainted with the gastronomy of this region.

Everyone knows about the Lake Como and Garda and their freshwater fish. Many have heard about the figure of Pavia, sparkling wine from Franciacorta, some even know that in Lombardy make a real Parmigiano. But if you ask these same people about the cuisine of Lombardy in general, the answer will not hear anything convincing. What is not surprising: one of the most developed regions of the Italian cuisine inherited controversial. On the one hand, this "food poverty", closed to outsiders. The fact that the peasant of the past hundred years ago felt it very keenly. Pasta entitled rizzoccheri of Valtellina valley at first glance - the most odious lombardiyan dish. What do you say? Pasta from buckwheat flour?

With potato? And butter? And cheese Valtellina Casera? Discharge, as you can go after that? It's really hard peasant food, its main purpose in the past - the saturation of the employee in the alpine winter. Today, towns in the foothills - Sondrio, Bormio pitstsokkeri raised on the shield and made their greatest asset, along with dried ham Bresaola. Almost all the hotel's restaurants are designed for skiers, and each of them can be found pitstsokkeri. Restaurants around town Tegla even created the Academy in honor of dishes. So gathering here to ski, reserved seats in the stomach in advance - pitstsokkeri worth it. Incidentally, the same "principle of poverty" is built and zuppa pavese - soup with eggs and bread, popular in Pavia, the southern part of Lombardy, that the silt the river Po.

On the other hand, lombardiyan kitchen - the capital, not alien influences and the desire for luxury. Kasoella (cassoeula) - stew in a pot - has relatives all over the Mediterranean, including Gascon Kasule. Steak Milanese (costoletta alla milanese) - a clone of the famous Viennese veal schnitzel. Christmas offer - Panettone (panettone) - in fact looks like a classic New Year's cake. Risotto with saffron on Milanese (risotto alla milanese) - a symbol of success, because this shafran very expensive. Classic appended feed - along with the brain ossobuko bone (osso buco), which is spread on top of risotto as a whole, which is more traditional, or only as a cross-section, which is more convenient. Finally, in the desserts - milfeev, Tartu, flan - Lombard cuisine is almost sensual heights, aided by superb fruit: pears and melons from Mantua, apples from the Valtellina.

Doing everything connected with food and wine in Lombardy - famous all over Europe Milanese gourmet Peck, in two steps from Piazza Duomo (Via Spadari, 9, www.peck.it), which also include cooking and wine cellar. In the bar on the second floor is up for the sake of filling in Franciacorta, Brut for "Peck" makes winery Ca 'Del Bosco, known for the most expensive sparkling wines in Lombardy. Subsidiary restaurant Cracco-Peck (Via Victor Hugo, 4, 39 (02) 861.040) "locked up" under the modern interpretation of authentic lombardiyan recipes. And although in recent years from the Milanese can hear complaints about the service these parts, go here at least once is still worth it, for example, for highly purified and modernized version of the Tripp - soup of tripe, which is called in Lombardy busecca. The restaurant is separated from the store intersection with tramway. Orange Milan trams floating past the windows and unfold. To look at it over a glass of "Bonarda" sensual Pavia red, can be infinite.

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