Like many of the far Northern regions of Italy, Lombardia embraces risotto as its primo of choice. There is, of course, the famous, saffron-tinged risotto alla Milanese (another dish with many conflicting stories of its origin), the sine qua non accompaniment to osso bucco alla Milanese.
The common theme I've run across in the limited cookbook literature I have on Lombardia is that there is a definite juxtaposition of the cooking of Milan and then the cooking of the rest of Lombardia. Milan's cooking is more about convenience, getting things done quickly, and has come to embrace global traditions and cuisines. Surrounding Lombardia, though, bears more in common with Piemonte and the Veneto, utilizing lots of sturdy braises and other hearty, slow-cooked countryside fare.
So, as I've said, I'm not aware of much out there, cookbook-wise, that is devoted exclusively to this region, at least in the U.S. I'm sure more industrious and thorough eG'ers will prove me wrong, though, so don't disappoint me!
Hopefully Hathor will venture along in a bit and hit us with another excellent regional writeup like she gave us for Piemonte.
Let's do it!
Edited by Kevin72, 01 February 2006 - 06:12 AM.