The cuisine of Lombardy is too varied to be summed up in a few emblematic dishes. This book reflects the rich diversity of traditional recipes and their many variations. From the mountains of the North to the plains of the South, the region's orderly succession of landscapes includes valleys and hills, lakes and rivers. Game, freshwater fish, mountain cheeses, rice, corn, a wide range of wild and cultivated vegetables and herbs, beef and pork form the basis of much of Lombardy's traditional dishes. The typical specialties of the region's capital, Milan, are dealt with in particular detail, from the ultimate gastronomic symbol of risotto alla milanese to minestrone, casoeûla, cutlets, ossobuco and panettone.