Milano e Lombardia in Cucina. The flavours of Milan and Lombardy

Risotto alla Milanese, pizzoccheri from Valtellina and pumpkin tortelli as first courses; casoeula, Milanese cutlet and stewed frogs for the main course and, to finish, a slice of sbrisolona or panettone.
The Lombardy it amazes with the richness of its culinary traditions and raw materials, which modernity has only partially erased. The book returns this kaleidoscope of flavors, passing from the plains to the mountains, from the countryside to the lakes, making use of some of the most celebrated chefs on the local gastronomic scene, who have been able to associate a modern vision to the memory of the territory and in line with the spirit of region.
Lombardy in the kitchen it is not a simple recipe book, but an authentic insight into the gastronomic civilization and culture of Tuscany, a journey through images through photographs created ad hoc by specialized photographers.
The volume collects 80 recipes traditional, but also preparations enriched by touches of creativity and precious suggestions on pairing with local wines.