Editing Lombardy (section)

===Cuisine===
{{Main|Lombard cuisine}}
[[File:Cassoeula.jpg|right|thumb|A crockpot of ''[[Cassoeula|cassœula]]''. It is a typical dish of the popular tradition, a main dish of many Lombard ''[[Sagra (festival)|sagre]]''.]]
[[File:Polenta con sopressa e funghi.jpg|thumb|[[Polenta]] porridge, one of the typical dishes of Lombardy, served with [[salami]] and mushrooms]]

[[Lombard cuisine]] is the style of cooking in the [[Northern Italy|Northern Italian]] region of Lombardy. The historical events of its provinces and the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from [[risotto]]s to [[soup]]s and [[Filled pasta|stuffed pasta]] (in [[broth]] or not), and a large choice of second-course meat or fish dishes, due to the many lakes and rivers of Lombardy.<ref>{{Cite book|last=Daniela Guaiti|title=Lombardia|series=La grande cucina regionale italiana|publisher=Gribaudo|year=2010|location=Verona|page=10|language=it|isbn=978-8879068383}}</ref>

The cuisine of the various Lombardy provinces can be united by the following traits: prevalence of [[rice]] and stuffed pasta over dry pasta, both [[butter]] and [[olive oil]] for cooking, dishes cooked for a long time, as well as the widespread use of [[pork]], [[milk]] and [[Dairy product|dairy products]], and [[egg]]-based preparations; to which is added the consumption of [[polenta]], common to the whole [[Northern Italy]].<ref>{{Cite web|title=Per un codice della cucina lombarda|url=http://www.buonalombardia.regione.lombardia.it/shared/ccurl/433/68/Nuovo%20Codice%20Cucina%20Lombarda.pdf|publisher=Regione Lombardia|page=1|language=it|access-date=6 February 2024|archive-date=5 October 2020|archive-url=https://web.archive.org/web/20201005143956/https://www.buonalombardia.regione.lombardia.it/shared/ccurl/433/68/Nuovo%20Codice%20Cucina%20Lombarda.pdf/|url-status=dead}}</ref>

Rice is popular in Lombardy; the region is the largest in Europe for rice production and in particular the province of Pavia, where over {{Cvt|84000|ha}} are cultivated.<ref name="Riso italiano, dove si coltiva"/> Rice is often used in soups and ''[[Risotto|risotti]]'', such as "risotto alla milanese", with [[saffron]]. In Monza, a popular recipe adds pieces of sausages to the risotto, while in Pavia they eat Carthusian risotto, according to the legend created by the monks of the [[Certosa di Pavia|Certosa]], which is based on crayfish, carrots and onions. They also eat risotto with eye beans, a version with sausage and [[Bonarda Piemontese|bonarda]], and risotto with [[Humulus lupulus|common hops]] (ürtis in Pavese dialect). [[Polenta]] is common throughout the region.

Regional cheeses include ''[[Robiola]]'', ''[[Crescenza]]'', ''[[Taleggio (cheese)|Taleggio]]'', ''[[Gorgonzola (cheese)|Gorgonzola]]'' and ''[[Grana Padano]]''. Butter and cream are used. Single-pot dishes, which take little work to prepare, are popular. Common types of pasta include [[Casoncelli]] in Brescia and Bergamo and [[Pizzoccheri]] in Valtellina. In Mantua, festivals feature ''tortelli di zucca'' ([[ravioli]] with pumpkin filling) accompanied by melted butter and followed by [[turkey meat|turkey]] stuffed with chicken or other stewed meats.<ref>{{cite book|first1=Claudia|last1=Piras|first2=Eugenio|last2=Medagliani| title=Culinaria Italy| publisher=Könemann Verlagsgesellschaft mbh| year=2000|isbn=3-8290-2901-2|page=87}}</ref> Among typical regional desserts is [[Canzo#Cuisine|Nocciolini di Canzo]]—dry biscuits. Common in the whole [[Insubria]] area are ''[[bruscitti]]'', originating from [[Alto Milanese|Altomilanese]], which consist of a braised meat dish cut very thin and cooked in wine and [[Fennel|fennel seeds]], historically obtained by stripping leftover meat.

====Typical dishes and products====
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* [[Amaretti di Saronno]]
* {{ill|Bitto|it|Bitto (formaggio)}}
* [[Bresaola]]
* [[Bruscitti]] 
* [[Casoncelli]]
* [[Cassoeula]]
* [[Colomba di Pasqua]]
* [[Cotoletta]] (cutlet) ''alla milanese''
* [[Gorgonzola]] cheese
* [[Grana Padano]] cheese
* Lo Spiedo Bresciano – spit roast of different cuts of meat with butter and sage
* [[Mascarpone]]
* [[Mostarda]]
* [[Ossobuco]]
* [[Panettone]]
* [[Pavese agnolotti]]
* [[Pizzoccheri]] (tagliatelle of buckwheat and wheat, laced with butter, green vegetables, potatoes, sage and garlic, topped with [[Valtellina Casera|Casera]] cheese)
* [[Polenta]] (eaten also in its ''taragna'' variant in the Northern part of the region)
* [[Risotto]] ''alla milanese''
* [[Rosa Camuna]] cheese
* Salame d'oca di [[Mortara, Lombardy|Mortara]] (goose salami)
* Salamella ([[Sausages in Italian cuisine|sausage]], always served grilled)
* Sbrisolona cake
* [[Stracchino]] cheese
* [[Taleggio cheese]]
* [[Turrón|Torrone]]
* [[Tortelli]] di zucca (pumpkin-filled pasta)
* [[Zuppa pavese]]
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<gallery widths="200px" heights="155px">
File:Grana Padano DOP Riserva.jpg|[[Grana Padano]] [[protected designation of origin|DPO]]
File:A Gongonzola from Baci.jpg|[[Gorgonzola (cheese)|Gorgonzola cheese]] takes its name from the [[Gorgonzola, Milan|homonymous town]] near Milan.
File:Redaktionsvortreffen_EuT_2_ossobuco_16.04.2011_22-59-12.2011_22-59-12.jpg|''[[Ossobuco]]'' with [[risotto]] ''alla milanese''
File:Tortelli.jpg|[[Tortelli]] di zucca (pumpkin-filled pasta) with butter and sage
File:Panettone vero.jpg|[[Panettone]] cut over a Christmas plate
File:Bresaola-Valt-IGP.jpg|[[Bresaola]] della Valtellina served with bread, olives and onions
File:Agnolotti_pavesi_(4).JPG|A dish of dry [[Pavese agnolotti]], a type of [[stuffed pasta]], with a Pavese [[stew]]-based sauce
File:Casoncelli in una grande padella.jpg|[[Casoncelli]]
File:Polenta_"uncia"_servita_al_rifugio_del_Monte_Palanzone_"Rifugio_Riella"_(Como)_-_08-11-2015.JPG|''[[Polenta]] uncia''
File:Esno4Wkmana jul 2014 Cassnam 059.jpg|[[Pizzoccheri]]
File:Polenta e bruscitti (2).jpg|''[[Bruscitti]]'' served with ''[[polenta]]'' porridge
File:Colomba pasquale, edizione 2013 - ND0 4662 (8564331585).jpg|[[Easter in Italy|Italian Easter bread]], the ''[[Colomba di Pasqua]]''. It is the Easter counterpart of the two well-known [[Christmas in Italy|Italian Christmas]] desserts, [[panettone]] and [[pandoro]] 
</gallery>

====Wines====
{{Main|Lombard wine}}
[[File:Erbusco.jpg|thumb|[[Franciacorta]] vineyard in [[Erbusco]]]]
[[Lombardy wine]] is the [[Italian wine]] produced in Lombardy. The region is known particularly for its [[sparkling wine]]s made in the [[Franciacorta DOCG|Franciacorta]] and [[Oltrepò Pavese]] areas. Lombardy also produces still red, white and [[rosé]] wines made from a variety of local and international [[List of grape varieties|grapes]], including [[Nebbiolo]] wines in the [[Valtellina]] region and [[Verdicchio|Trebbiano di Lugana]] white wines produced with the ''Chiaretto'' style rosé along the shores of [[Lake Garda]]. The [[List of wine-producing regions|wine region]] currently has 22 ''[[denominazione di origine controllata]]'' (DOC), 5 ''[[List of Italian DOCG wines|denominazione di origine controllata e garantita]]'' (DOCG) and at least 13 ''[[indicazione geografica tipica]]'' (IGT) designations.
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* Franciacorta
* Nebbiolo red
* Bellavista
* Santi
* Nino Negri
* Bonarda Lombardy
* Trebbiano di Lugana
* Inferno (Valtellina)
* Grumello (Valtellina)
* Sassella (Valtellina)
{{Div col end}}