Lombardia host region.
Home of excellence
A rural mosaic of plains, hills, lakes and mountains
Lombardy is a multifaceted region, with large, fertile plains alternating with rolling, vine-covered hills and lush Alpine valleys, all blessed with unique microclimates. This extraordinary geographical variety makes it one of the most fertile and productive regions in Italy, producing excellent agricultural and food products that reflect the deep bond between landscape, tradition and taste.
From the vast fields of the Bassa Cremonese and Lodigiano, the heartland of dairy farming and home to renowned PDO cheeses, to the Alpine pastures of the Orobie Alps and the Valcamonica valleys, where Alpine cheeses and mountain butter are produced, Lombardy boasts an astonishing variety of products. The morainic hills around Lake Garda, the vineyards of the Oltrepò area, the Franciacorta hills and the Valtellina ridges produce unique wines and prized oils, while the lakes and waterways irrigate rice paddies, orchards and vegetable plots that supply local markets with fresh, distinctive produce.
This land combines innovation and tradition: protection consortia guarantee quality and traceability, and historic farmhouses and short supply chains maintain the direct relationship between producer and consumer. Every corner of Lombardy, from the Alpine pastures to the rice paddies of Lomellina and the Grana Padano production areas to the harvest villages, has its own speciality, often protected by PDO, PGI or PAT (Traditional Speciality Guaranteed) labels.
Rural Lombardy is not just one thing — it is a mosaic of identities, a constellation of landscapes and knowledge that bring an extraordinarily rich food and wine heritage to life. It is from this diversity that the authentic taste of its products is born — a living expression of a region where every valley, hill and plain tells a story of land, labour and culture.
Varese
beekeeping becomes culture and education
With its woods, lakes, Sacro Monte hills and regional parks, the heart of Lombardy is home to one of this region’s most authentic delicacies: Miele Varesino PDO honey, the product of an ecosystem rich in biodiversity and tradition. The fruit of careful work by local beekeepers, this honey stands out for its quality, purity and links with its surrounding environment. Recognised as a PDO (Protected Designation of Origin) product at European level, Miele Varesino PDO is mainly a monofloral acacia honey, but this area also produces excellent chestnut, linden and wildflower “millefiori” honeys, each with its own unique aromatic and organoleptic characteristics.
Miele Varesino PDO is not just a food; it is an ambassador of the landscape, biodiversity, and local culture. It can be savoured on its own, paired with typical cheeses such as mature goat’s cheese, or used in traditional recipes.
Each spoonful contains the scent of the woods, the silence of the meadows and the passion of the generations who have handed down this knowhow.
Strachítunt
the guardian of an ancient skill in Val Taleggio
Strachítunt PDO is a prized blue cheese from Val Taleggio, in the province of Bergamo, made with the raw whole milk of the Braunvieh cow. In local dialect, its name means “round stracchino” and its distinguishing feature is the traditional “two-curd” technique that involves layering the curds from the evening before and the morning, all by hand. This process naturally creates cracks in the paste that allow moulds to develop spontaneously without the need to add spores.
After maturing for at least 75 days, Strachítunt develops a thin, wrinkled rind and straw-yellow paste marbled with blue-green veins.
On the nose it offers milky, grassy, metallic notes, and it has a sweet buttery taste when young that becomes more assertive and aromatic as it matures. It is protected by strict specifications that guarantee its authenticity and quality, making it one of Lombardy’s rarest cheese specialities.
The Po Valley
cheese, cold cuts and stories of rural life
Fields of corn and animal feed fuel a dairy farming industry that produces Grana Padano PDO cheese, made with milk from cows fed on local fodder, and Provolone Valpadana PDO cheese, linked to the same supply chain. Curing meats is part of the same tradition: local producers preserve the genuine qualities of tender, aromatic Salame Cremona PGI, made with fresh meat and crushed garlic and matured in the humidity that is typical of the Po Valley. The landscape is dotted with farmsteads, irrigation ditches and the 85-km-long Villoresi Canal, inaugurated in 1890 and essential for irrigation and animal husbandry in Southern Lombardy.
Numerous farms welcome visitors with guided tours, workshops and tasting sessions, offering an authentic experience of the milk and pork supply chain, promoting the local agri-food and landscape heritage.
Taleggio
cheese and the “tired cows”
Created in the valleys of Lombardy and matured in the Orobic Alps, Taleggio PDO is one of the oldest Italian cheeses. It takes its name from Val Taleggio, a side valley of Val Brembana (Bergamo), where this soft, fragrant cheese was already being produced in the Middle Ages. It is the result of the work of the ‘malgari’ (shepherds) and the milk from the ‘vacche stracche’, cows tired after their long walk from the mountain pastures. Protected by strict specifications, Taleggio PDO cheese guarantees authenticity and respect for tradition.
Val Taleggio is still the heart of its identity, thanks to its cool, humid climate, ideal for natural maturing of the cheese in caves carved out of the rocks, which give it that unmistakable aroma.
Versatile and tasty even on its own, it is perfect with honey or jams, and also a popular ingredient in the kitchen for risottos and gourmet sandwiches, on pizzas or in traditional Lombardy dishes.
Gorgonzola
the mistake that made history
Created over a thousand years ago, Gorgonzola PDO is one of Italy’s most famous cheeses, recognisable thanks to its blue-green veins and unique flavour, the result of the holes poked in the paste to encourage the natural development of noble moulds. It gets its name from a Lombardy town in the Po Valley, located along the ancient route between Milan and the Bergamo valleys. Tradition has it that it was created by mistake when curd forgotten in a cellar by a cheesemaker turned into an intense aromatic cheese.
Available in dolce (mild) or piccante (sharp or piquant) versions, it should be eaten at room temperature to appreciate its creaminess and aroma. Excellent with rustic bread, it also goes well with honey, jams, onions and dried fruit.
A versatile ingredient in the kitchen, it is perfect for risottos, gnocchi, polenta, savoury pies, and creamy sauces. A cheese that engages all the senses and tells a story of tradition and authentic taste.
Cremona
violin making, signature sweets and the taste of home
A city to hear, savour, and live in. Its streets echo with the eternal harmonies of Stradivari’s instruments, the symbol of a violin craftsmanship recognised as a UNESCO intangible cultural heritage. In this land of master craftsmen, sound becomes culture and wood comes to life in the historic workshops, where unique instruments are still made today. But Cremona also means the aroma of nougat, one of the symbols that has made it famous: honey, almonds, and egg whites mixed together in a refined tradition, celebrated every year with a festival that attracts visitors from all over Italy. Alongside all things sweet, the true soul of the Po Valley cuisine is savoury. Marubini in brodo, an icon of Cremona cooking, are tortellini stuffed with a braised meat filling and Grana Padano PDO cheese, cleverly paired with a three-meat broth.
Where cured meats are concerned, outstanding excellencies include Salame Cremona PGI, still produced in compliance with strict specifications, and other processed meats typical of the Lower Po Valley, linked to a long tradition of pork butchery.
Bergamo
Italian capital of cheese
Bergamo is much more than just art and Venetian walls, a UNESCO heritage site: it is the beating heart of Italy’s cheesemaking tradition. What makes it the true capital of cheese is its unique European record—no other area can boast so many Protected Designation of Origin (PDO) cheeses concentrated in a single province: no fewer than nine “PDOs”. From Bitto PDO and Formai de Mut dell’Alta Valle Brembana PDO from the Alpine valleys, produced in mountain pastures according to centuries-old practices, to the more famous Taleggio PDO, matured in the natural caves of Val Taleggio, each cheese tells a story of landscape and culture. The other varieties that make up this record are Grana Padano PDO, also widespread in the area south of Bergamo, Quartirolo Lombardo PDO, Gorgonzola PDO, Provolone Valpadana PDO, Salva Cremasco PDO, and Strachitunt PDO.
The latter, produced in Val Taleggio, is one of the world’s few double-fermented cheeses, with two types of mould. It is made ‘upside down’, alternating curds from the day before with those from the same day: a small masterpiece of cheesemaking knowhow. However, it is not just a question of quantity: its contrasting topographics are what make Bergamo a crossroads of cheesemaking biodiversity—from the Orobic Alps to the mid- and lower-mountain pastures and its agricultural plains. Alpine shepherds’ huts, artisan cheesemakers, protection consortia and valley markets keep traditional techniques alive and innovate them proudly.
Sondrio
two faces of the same cheese: Bitto and Casera
In the heart of Valtellina, Sondrio is home to two iconic cheeses: Bitto PDO and Valtellina Casera PDO. Made with the milk from the same valleys, they are two different sides to the local cheesemaking culture: Bitto, ancient and ‘wild’, is produced in Alpine pastures between June and September, using milk heated in copper cauldrons and sometimes enriched with goat’s milk. It may be left to mature for over ten years, becoming hard and complex. Casera, on the other hand, is produced year-round in the valley cow barns, with semi-skimmed cow’s milk. Younger and softer, it is the star of many typical Valtellina dishes such as pizzoccheri, sciatt and soups with rye and cabbage. While Bitto is the extreme expression of the Alpine pasture tradition, Casera is the more ‘urban’ everyday version.
Two cheeses, two sides to the same valley, both telling the story of the verticality of Sondrio, its agricultural knowhow and identity that endures every season.
Bagòss
an ancient flavour from the Bagolino mountains
In the heart of the Brescia mountains, the village of Bagolino guards a treasure with ancient flavour: Bagòss, a hard cheese that combines the strength of the mountains, artisan knowhow and saffron. Produced only in the municipality of Bagolino, it is made with raw milk from Braunvieh cows fed on local-grown fodder, and has precious saffron pistils added to the curd. This gives the cheese its typical golden yellow colour and a unique aromatic note. The forms are aged on wooden boards in natural environments, sometimes for more than two years, turned by hand and greased with linseed oil. The result is an intense, flavoursome, complex cheese that matures with time.
Bagòss is not just a cheese; it is a tale of history and tradition: each form created as it was centuries ago, thanks to generations of manual skill and a pinch of gold… in the form of saffron.
Milano
the legends, yeast and sweetness that are Panettone
Panettone originated in Milan and over time has become the Christmas cake par excellence in Italy and around the world. The first traces of the ‘pan grande’ (large bread) or ‘pan de ton’ date back to the 15th century and the court of the Sforza family. This aristocratic cake then became a popular symbol of Christmas. Since the 20th century, industrialisation has expanded its spread, while retaining its craftsmanship soul. True Milanese panettone has a high domed shape, fragrant brown crust and soft dough, thanks to natural leavening with a sourdough starter. The dough, with raisins and candied orange and citron peel, requires lengthy processing, sometimes lasting more than 48 hours. A typical technique is ‘upside-down’ cooling: the freshly baked panettones are pushed onto steel pins and turned upside down for hours.
Today the panettone is protected by artisan specifications, and some haute patisserie versions have obtained international awards. Some historic bakeries and innovative confectioners offer gourmet variants, which, however, always respect natural leavening.
Valtellina
a vertical land of heroic flavo
Nestled between the Rhaetian and Orobic Alps and crossed by the River Adda, Valtellina is a vertical story of toil and beauty, where vine training has all the traits of heroic agriculture. For centuries, man has moulded these steep mountain slopes by building more than 2,500 kilometres of drystone walls to support terraces planted with vines. In this landscape carved into the rock, each row is the result of ingenuity, resilience and daily care. These craggy slopes jutting into the sky are the birthplace of the valley’s symbolic grape, the Nebbiolo delle Alpi, locally known as Chiavennasca. It produces wines of great elegance and personality: Valtellina Superiore DOCG, Valtellina Rosso DOC, and Sforzato di Valtellina DOCG, a powerful, refined, mountain red raisin wine.
Each bunch is picked by hand, caressed by the sun and dried by the wind, the legacy of ancient toiling that continues to challenge the verticality of nature.
Olio Garda
green gold between lake and sky
The morainic hills that slope gently down to Lake Garda are where an authentic agricultural treasure has its origins: Garda PDO Extra Virgin Olive Oil. A symbolic product of this unique territory, it is the finest expression of the balance between nature, history and farming culture. Its sensory elegance—with delicate, fresh, slightly almondy notes—tells of thousands of years of olive farming in Garda, grown under clear skies in temperate lake breezes.
Terraced olive groves, the legacy of centuries of agricultural ingenuity, form a landscape shaped by glaciers and enhanced by a rare microclimate: ideal diurnal temperature variations, mineral soils and constantly blowing wind. These conditions make Garda an exceptional terroir, where oil is not just a product, but a culture to be handed down.
The area is also home to ancient citrus fruits and native vineyards, but Garda PDO oil is the quintessence of local quality: clear, light, and perfect for enhancing simple dishes. Walking through the olive groves and vineyards, meeting the producers and savouring freshly pressed oil brings you into contact with a culture that is all about passion, respect, and a bond with the environment. The journey is completed with cheese, cold cuts, and traditional dishes.
Torrone di Cremona
a sweet symbol of history and tradition
Nougat is one of the most typical of Italian sweet treats, and Cremona has turned it into its own emblem. It is said to have been created in 1441, for the wedding of Bianca Maria Visconti and Francesco Sforza when, to celebrate their union, the confectioners of Cremona created a a sweet made with almonds, honey and egg white, inspired in its shape by the city’s symbol, the Torrazzo tower. However, its origins go back much further, to Roman times in fact, when sweets with honey and dried fruit were already being made.
The name itself seems to derive from the Latin torrēre, meaning ‘to toast’. It wasn’t until the Middle Ages however that nougat began to resemble the nougat of today, and Cremona became one of the key places for its production, thanks also to its cultural contacts favoured by the River Po.
Over time, the art of its craftsmanship has become a true tradition, handed down through generations. Every year, the city now celebrates it with the Festa del Torrone, a festival that combines taste, history and entertainment, attracting aficionados from all over the world.
Riso Carnaroli
heart of Lomellina and king of Lombardy risottos
On the vast plains of Pavia, Lomellina is home to an agricultural treasure that has shaped its culture, landscape and cuisine: rice. Here, where irrigation ditches, springs and rice paddies stretch as far as the eye can see, rice farming has been living history for over five centuries. Introduced at the end of the 15th century under the Sforza family, rice found ideal conditions here: plenty of water, fertile soil, a temperate climate, and the ingenuity of generations of farmers. It is against this backdrop that some of Italy’s most prized varieties were created: first and foremost Carnaroli, known as the ‘king of rices’ for its cooking resistance, firmness, and elongated grain that holds sauces to perfection. Arborio, Baldo, Roma, Sant’Andrea, and even local varieties such as Lomello rice, recently rediscovered for its organoleptic and nutritional characteristics, are the other rice types grown.
In Lomellina, rice is not just a product, it is an identity ingredient. From the best-known risottos from Lombardy tradition—such as yellow risotto “alla milanese” or risotto with Monza sausage—to typical local dishes from rural cuisine, such as risotto with frogs, each recipe is an expression of a deep connection with the environment.
Lago di Como
guardian of the authentic flavour of missoltino
On the eastern shores of Lake Como, between Lecco and Bellagio, for centuries they have handed down a tradition that smells of freshwater and slow fire: missoltino. This typical product that has gained Traditional Food Product recognition (Prodotto Agroalimentare Tradizionale or PAT in Italian) is the result of the processing of shad, a pelagic fish from Lake Como caught between May and June, when its flesh is firmer and tastier. After salting, the shad are left to dry in the sun and then pressed into wooden barrels, the ‘missolte’ that give this speciality its name. The result is fish with a strong, aromatic flavour, all about simple yet skilful lake cuisine. Once heated on the grill and served with polenta, missoltino releases deep, ancient flavours, evoking the life of fishermen, nets stretched at dawn and the slow pace of lake life.
Local cooperatives and numerous historical festivals preserve this knowhow, repeating it every year, continuing a cultural heritage that combines gastronomy, craftsmanship, and protection of the territory. The landscape itself—with its olive trees, terraces, and little villages on the water edge—is an integral part of this tradition, which survives at the table and in the stories of Lake Como communities.
Valcamonica
where cheese tastes of the mountains
Set in the mountains of Alta Valle Camonica, Ponte di Legno is much more than a famous tourist resort: it is the gateway to an area where nature, Alpine culture and cheesemaking traditions have been intertwined for centuries. Here, in the shepherds’ huts on high and pastures that smell of wild herbs, is where they make the valley’s iconic cheese, Silter PDO. The firebranded mark consists of the word ‘SILTER’ and a rock engraving showing a ploughing scene with an edelweiss. Made with raw whole milk, mainly from Braunvieh cows, Silter owes its name to the ancient stone cellar or ‘silter’ where it is matured for months, developing a hard rind and an intense but harmonious flavour. It is a cheese that embodies patience over time and the care of cheesemakers, still bound to craftsmanship skills handed down through generations.
Tasting Silter in its land of origin takes you deep into the mountain culture of Valcamonica, with its stone villages, summer transhumance, and breathtaking views. It is a journey of taste and memory, where every slice is all about the breath of this valley and the silent power of its shepherds’ huts.
Formai de Mut
the silent soul of the Orobic Mountains
In the heart of the Bergamo Orobic Alps, Alta Valle Brembana is home to one of the rarest, most precious cheeses in Italy: Formai de Mut dell’Alta Val Brembana PDO, produced only in a few mountain communities and in mountain pastures during the summer. In dialect, its name means “mountain cheese’, which says it all: it is the fruit of transhumance, free grazing and the expert hands of the cheesemakers who, for centuries, have kept alive a tradition deeply linked to the mountains. The summer production, carried out in the shepherds’ huts at an altitude of 1,300 to 2,000 metres, uses only raw whole cow’s milk. The result is a cheese with a firm, buttery paste and a delicate yet full flavour, which evolves into stronger aromas with age, with grassy, floral notes that reflect the biodiversity of the pastures. It is ideal on its own or as a noble ingredient in typical mountain dishes, such as polenta taragna, enhancing the robust and genuine flavours of the Bergamo Alps.
A tiny masterpiece of a cheese with a subtle yet profound flavour that tells stories of shepherds’ huts, silences, and flowering meadows.
Mostarda mantovana
a sweet, spicy, irresistible speciality
One of the most characteristic local specialities is produced between the banks of the Po and the tidy fields of the Mantua plain: mostarda mantovana, a Traditional Food Product (Prodotto Agroalimentare Tradizionale or PAT in Italian) that is a surprisingly balanced combination of sweetness and spiciness. For centuries, the fertile soil here has been growing quinces, pears, figs, cherries, and other selected fruit, then turned masterfully into this preserve with its unmistakable flavour, perfect with boiled meat, cheese and traditional local dishes. Mostarda is much more than candied fruit in a mustard-flavoured syrup: it is a tale of ancient knowhow, handed-down recipes and artisan patience. In autumn, especially in October, festivals and fairs dedicated to fruit and preserves bring the countryside and villages alive, with events promoted by consortia and local producers, who open their doors to the curious, enthusiasts, and gourmets.
A symbol of straightforward, creative cuisine, mostarda mantovana is still today one of the excellences that lend uniqueness to this strip of land with its river and flavour.
Nostrano Valtrompia
the ancient taste of the Valley
From the mountains of Val Trompia, in the province of Brescia, Nostrano Valtrompia PDO cheese encompasses centuries of history, cheesemaking tradition, and Alpine culture. Its origin dates back at least to the 16th century, when milk processing was a fundamental resource for mountain communities. Its very name, ‘nostrano’ or “home-grown” underlines the deep bond with the land: a ‘local’ product, the fruit of the work of farming families who, for generations, have been transforming milk in Alpine pastures using techniques handed down by word of mouth and by hand. What makes this cheese special is also saffron, the precious ancient ingredient: that is added to the milk during processing. This not only serves to give the paste a beautiful golden colour, but tells of the value that, in the past, was afforded to this spice, which is also cultivated in some parts of the valley.
The milk, exclusively from locally farmed cows, is left raw and enriched with milk from cows fed on local hay, an essential factor for obtaining its Protected Designation of Origin. Nostrano Valtrompia PDO comes in both mild or very mature versions (some more than 12 months old). The former is softer, buttery and with a balanced flavour; the latter is drier, more intense and persistent, perfect for grating or enjoying with full-bodied red wines or traditional dishes.
Monza e Brianza
a land of authentic flavours with historic villas and hilly landscapes
Set among the rolling hills of Brianza in the Lecco area, Montevecchia is a small jewel on the Lombardy landscape, known for its lush nature, scenic hills and a wine and food heritage that tells stories of the land, vines, and pastures. This area, an integral part of the Montevecchia and Curone Valley Regional Park, is marked by a centuries-old agricultural tradition, where rural knowledge is still intertwined with sustainability and quality. Historic autochthonous grape varieties such as Nebbiolo, Merlot, Pinot Noir and Verdese are cultivated here, the combination of limestone soils of morainic origin and a temperate microclimate resulting in elegant, mineral, well-balanced wines that reflect the complexity of their native landscape. The reds are distinguished by structure and finesse, the whites by freshness and aromatic subtleness.
Wines for meditation or to pair perfectly with the authentic flavours of local cuisine. Montevecchia is part of the Terre Lariane TGI (Typical Geographical Indication) denomination, which embraces a vast foothill area between the lakes of Como and Lecco, recognised for its production of quality wines, the result of a unique balance between nature and tradition. Terre Lariane TGI celebrates the wine-growing heritage of these lands, promoting careful and environmentally friendly viticulture that, through wine expresses the identity of an area still little known but rich in potential. In addition to these oenological treasures, Montevecchia’s goat cheeses also play a special role. Produced in small family cheese dairies, they are made with the milk of goats that graze in woods and wild meadows.
Granone Lodigiano
the tasty treasure that tells the story of Lombardy tradition
This is a traditional cheese, classified as a Traditional Agri-food Product (PAT), with origins in the heart of the Lombardy plain, in the province of Lodi in particular, a fertile land with a rich farming history. This cheese, with its compact hard paste, is matured for several months and represents a true excellence of the territory thanks to its sweet, slightly spicy, grainy consistency, reminiscent of Grana Padano. The Lodi area, with its vast fields of of corn, fodder and cereals and a network of irrigation canals and rivers, offers the ideal conditions for strong, traditional agriculture.
The heart of rural life, the farmsteads here still follow artisan methods handed down from one generation to the next, which contribute to keeping the quality and identity of Granone Lodigiano intact. In terms of food and wine, Granone Lodigiano lends itself to pairings with dry, fragrant white wines from Lombardy, and to enhancing simple local dishes such as risottos and soups.
Laghi Lombardi
the subtle harmony of PDO extra virgin olive oil
Laghi Lombardi PDO Extra Virgin Olive Oil, in its ‘Lario’ designation, is a rare, precious product, created along the shores of Lake Como and Lake Lecco, in an area where olive farming defies the traditional geographical limits of Mediterranean olive growing.
Steep slopes, morainic soils, and favourable sun exposure create the ideal conditions for a limited but very high quality production. Extra virgin olive oil produced in Northern Italy is characterised by a high proportion of monounsaturated fatty acids, particularly oleic acid, with a lower amount of saturated and polyunsaturated fatty acids. Tremezzina, Menaggio, Bellagio, and Cernobbio are some well-known town names and here the harvest is a mainly manual, skilled labour of love, followed just a few hours later by pressing to preserve the freshness and fragrance of the olives, mainly Frantoio, Leccino and Casaliva varieties.
From a sensory point of view, ‘Lario’ oil has a bright golden green colour with warm glints reminiscent of sunlight filtering through the olive leaves. On the nose it releases a delicate, fruity aroma with hints of fresh olive, cut grass, and sweet almond. It has a harmonious elegant flavour, with slightly bitter spicy notes, making it extremely versatile and delicate, perfect raw on lake fish, salads or fresh cheeses.
Salame d’oca di Mortara
the PGI salami of the Pavia plain
This is a gastronomic excellence with deep roots in the Lomellina area, in the heart of the western Po Valley, where fertile land, canals and rice paddies create a slow, farming landscape rich in history. Mortara, a small town in the province of Pavia, is the heart of this centuries-old tradition, dating back to when the goose was a farmyard symbol, bred not only for its meat, but also for its fat, skin, and feathers. In this rural setting, food culture underwent unusual contamination thanks to the presence of Jewish communities, who, respecting their religion’s ban on pork, developed a sausage made entirely from goose, creating a variant that has today evolved while still preserving its cultural memory. Salame d’oca di Mortara PGI is made with at least 30% lean goose meat, mixed with high-quality pork, seasoned with salt, spices, and local red wine.
In one of its most traditional forms, the mixture is stuffed into the skin of the goose neck, sewn by hand following an ancient artisan technique, and then cooked slowly. This is what gives the sausage its compact consistency and unique, intense yet elegant flavour, spicy aroma and an aftertaste reminiscent of autumn and the earth.
Bresaola
gateway to the authentic flavours of Valtellina
In addition to its well-established production of cheeses such as Bitto and Casera, Valtellina is characterised by a number of agri-food excellences that reflect its strong link between environment and tradition. Among these, Bresaola della Valtellina PGI stands out for the seasoning that enhances the organoleptic qualities of the lean beef, resulting in a product with a soft palate-pleasing taste. At the same time, Mele di Valtellina PGI apples find their ideal habitat in the foothills and mountains, where a microclimate with big diurnal temperature variations and well-drained soils help give this fruit its distinctive crispness and aroma. These products integrate with the local culinary tradition that is Pizzoccheri della Valtellina PGI, a pasta made with the buckwheat farmed in Valtellina since the 17th century, that testifies to this area’s ability to adapt to and make the most of its typical farm produce. The Accademia del Pizzocchero di Teglio plays a fundamental role in preserving and promoting the authentic recipe, thus linking gastronomic heritage with territory.
Nel complesso, il paesaggio valtellinese, segnato da terrazzamenti e corsi d’acqua alpini, crea le condizioni favorevoli per queste produzioni che incarnano la relazione tra ambiente, cultura e tecniche artigianali.
Oltrepò Pavese
a land of fine wines and food culture
With over 13,000 hectares of vineyards spread over morainic hills and gentle slopes, this is one of Italy’s main wine-growing districts. Characterised by a microclimate mitigated by the proximity of the River Po and clay and limestone soils, it favours the cultivation of native and international vines. Oltrepò Pavese wine production with geographical indication includes: 1 DOCG (Oltrepò Pavese Metodo Classico); 7 DOCs (Bonarda dell’Oltrepò Pavese, Buttafuoco dell’Oltrepò Pavese, Casteggio, Oltrepò Pavese, Oltrepò Pavese Pinot grigio, Pinot nero dell’Oltrepò Pavese and Sangue di Giuda dell’Oltrepò Pavese); 1 IGT (Provincia di Pavia). In addition to the historic wine cellars that are the district’s productive memory, Oltrepò also stands out for its strong innovative vocation: the production of high quality classic method sparkling wines has helped it become one of the leading players in the Italian sector. Recent years have also seen a significant growth in companies adopting organic and biodynamic practices, marking a new phase of sustainability and respect for the environment.
On the cultural front, Oltrepò Pavese is experiencing a renaissance with food and wine events, wine festivals and initiatives to promote the district, such as wine tourism routes that combine tasting sessions with historical visits to castles and medieval villages.
Salame di Varzi
a pork excellence from the Oltrepò hills
The rolling hills of the Oltrepò Pavese, with their characteristic woods, vineyards and ancient villages, are where they make Salame di Varzi PDO, an icon of the local pork tradition. Made exclusively from selected pork and enriched with a blend of spices strictly according to an old recipe, the salami undergoes natural ageing in the Varzi cellars, where climatic conditions and controlled humidity ensure the development of unique aromas and refined, balanced taste. The surrounding area, with its many trails and landscapes typical of the plains and hills of Lombardy, invites visitors to discover not only the product, but also the gastronomic and artisan culture behind it. Throughout the year, Varzi and neighbouring towns organise events and fairs celebrating Salame di Varzi PDO, attracting enthusiasts from all over Italy and abroad.
This pork speciality is a true symbol of local identity, flanked by Oltrepò wines and other gastronomic excellences that make the area an ideal destination for experiential food and wine tourism.
Provolone Valpadana
the cheese with a winning shape and flavour
Provolone Valpadana PDO is a spun paste cheese typical of Northern Italy, made from high-quality cow’s milk. Its artisan production process involves stretching the curd in hot water to give the cheese a stretchy compact paste. This cheese comes in various traditional shapes, such as pear or bell, often tied with woven ropes and hung to mature in cool ventilated environments, a factor that also makes it recognisable thanks to its natural design. There are two main kinds of Provolone Valpadana PDO: dolce—or mild—with a more delicate flavour, and piccante—or piquant—characterised by longer ageing and special ferments that give it a sharper note. With its plains and hills covered in pastures, its production area profoundly influences the aromatic profile of this cheese, enhancing its complexity and authenticity.
This cheesemaking excellence is protected by the PDO denomination (DOP in Italian), which guarantees respect for production traditions and the use of controlled raw materials, while maintaining the link with the territory.
Grana Padano DOP
unparalleled excellence
Grana Padano PDO is made with raw milk from cows fed mainly on fresh fodder, hay or silage. Rennet, lysozyme and salt are added to the milk, following a production process that respects traditional methods and strict quality controls. In the cheese industry, the term ‘grana’ can only refer to this cheese: Grana Padano PDO. For this reason, it is important to always use the full name, to emphasise its uniqueness and symbolic value. Grana Padano PDO is not just a label: it is an emblem of origin, tradition and authenticity. The Consorzio di Tutela (Protection Consortium) strongly emphasises the importance of respecting the name, since it is not just a designation, but the tale of a centuries-old history made up of passion, expertise and a profoundly Italian cheesemaking culture. In addition to its distinctive identity, Grana Padano PDO is also appreciated for its excellent nutritional properties, which include a high protein content, making it suitable for a variety of dietary needs.
Another characteristic that makes it unique is the variety of its maturing periods, divided into three main phases: fresh (9-16 months), over 16 months, and reserve over 20 months. With time, the cheese evolves in taste and texture, offering ever new, versatile sensory experiences, capable of adapting to multiple different occasions, from everyday cooking to the most refined tasting sessions.
Franciacorta
elegance and tradition in every sip
This is one of the most prestigious wine-growing areas in Italy, famous above all for its high quality sparkling wines produced with the classic method. In the province of Brescia, Franciacorta stretches between the morainic hills overlooking Lake Iseo, an area characterised by a unique microclimate thanks to the presence of the lake, which mitigates temperatures and favours perfect ripening of the grapes. The soil, rich in glacial sediments, silt and clay, gives the wines complex structure and a pleasant minerality.
Founded in 1990, the Franciacorta Consortium is the body that protects and adds value to this denomination. It brings together over 100 producers committed to maintaining high quality standards and to promoting the culture of Franciacorta DOCG wine in Italy and abroad.
The production specifications are very strict: the harvest is always carried out by hand in order to select only the best grapes, mainly Chardonnay, Pinot Nero and Pinot Bianco.
Processing follows the classic method, with a second natural fermentation in the bottle that creates the fine, persistent bubbles characteristic of Franciacorta. During ageing, the wine develops aromatic complexity and a refined creamy structure, thanks also to frequent riddling or remuage, followed by disgorgement to remove the sediment.
Lugana
the white wine that tells the story of Lake Garda
Lugana DOC is a highly valued white wine that originates on the southern shores of Lake Garda, in the provinces of Brescia and Verona, in an area boasting a unique terroir formed by ancient glacial moraines that deposited soils rich in clay, sand and minerals, elements that give the wines their distinct minerality and structure. The star variety of Lugana DOC is Trebbiano di Lugana, a native grape that expresses its full potential in this ideal microclimate. The climate here is particularly favourable thanks to the mitigating influence of Lake Garda, which regulates the diurnal temperature variations, protects against spring frosts and prolongs the growing season. This unique microclimate favours slow, even ripening of the grapes, allowing them to develop complex aromas and elegant, balanced taste.
Lugana DOC has a brilliant straw yellow colour, often with greenish glints, and on the nose it has characteristic fresh, delicate aromas reminiscent of white-fleshed fruit, wild flowers, and mineral notes. On the palate it is fresh, balanced and persistent, with a pleasant acidity and a harmonious structure that makes it perfect for pairing with fish, shellfish and Mediterranean dishes.
Valtenesi
the authentic elegance of the Garda hills
Valtènesi is a renowned wine-growing area located on the western shore of Lake Garda, in the province of Brescia, famous above all for its red and rosé wines with their great character and territorial identity. The undisputed protagonist of this appellation is Groppello, an indigenous grape variety used to make fresh, elegant wines that tell the story of this district with their delicate, pleasantly fruity notes. One of the most popular is Riviera del Garda Classico DOC Chiaretto, a rosé with a pale pink colour obtained thanks to a special vinification technique: brief contact between must and skins that gives the wine its floral, fruity aromas, accompanied by fresh, flavoursome, harmonious taste. The Valtènesi district, with its characteristic morainic hills and mineral-rich soils, enjoys a temperate microclimate mitigated by nearby Lake Garda, ideal conditions that favour cultivation of the vines and contribute to the wines’ aromatic complexity and pleasant structure.
The Valtènesi Consortium plays a fundamental role in protecting and promoting these wines, ensuring compliance with production specifications and encouraging sustainable and environmentally friendly practices.
Mantua
land of authentic wines in history, nature and flavours
Mantuan wines are a rich expression of the province of Mantua, where a continental climate combines with the lakes, rivers and morainic hills south of Lake Garda. This combination creates the ideal environment for viticulture, with fertile, well-drained soils that favour the growth of both native and international grape varieties. Among the most important appellations protected by the Vini Mantovani Consortium are Lambrusco Mantovano DOC, known for its lively fizz and fruity notes, and Garda Colli Mantovani DOC, which includes white and rosé wines with fresh, harmonious aromas, made with grapes such as Garganega, Trebbiano, Chardonnay, and Merlot. The presence of Lake Garda, with its mitigated microclimate, gives these wines their particular freshness and finesse, while the morainic hills offer a structure and minerality that enrich the taste profile.
The Mantua district is also of interest in terms of tourism: in addition to excellent wines, it offers picturesque scenery, historic villages, lakes such as Superiore and Inferiore, and a rich culinary tradition that goes perfectly with the local wines. The proximity to Mincio Park and nature trails favours slow sustainable tourism, ideal for wine and nature lovers.
Cacciatore Italiano
guardian of the tradition and quality of Salame PDO
Salamini Italiani alla Cacciatora PDO are small, raw, cured salamis, a symbol of Italian gastronomic tradition. Their origin dates back to medieval hunters, who used to take these salamis on hunting trips as a practical nutritious meal. The name ‘cacciatore’ or ‘cacciatorino’, in fact, comes from the Italian word for hunter. Production of these salamis is governed by strict specifications that guarantee their authenticity and quality. They are made with lean pork, such as striated muscle, to which hard pork fat, salt, pepper and garlic are added. The mixture is stuffed into natural or artificial casings with a diameter of no more than 75 mm and tied together in links. Curing lasts at least 10 days, in rooms with a temperature between 10 and 15°C and adequate air ventilation. The result is a cylindrical, compact, non-elastic salami with a ruby red colour and well-distributed fat grains. The flavour is sweet and delicate, never sour, with a distinctive, delicate aroma.
Salamini Italiani alla Cacciatora PDO are ideal as appetisers, as snacks, or with an aperitif. They go well with dry, medium-sweet, even sparkling red wines, with good acidity.
The River Po
the treasure trove of Bertagnina pumpkins and Breme onions
In the southern part of Lombardy, fertile alluvial plains stretch along the course of the Po, shaped over the centuries by the great river. Here, the soil and climate conditions and an abundant natural irrigation network favours the successful cultivation of melons, pumpkins and typical vegetables, an authentic expression of local agricultural tradition. Two of the most renowned products are the Zucca Bertagnina di Dorno pumpkin, ideal for risottos, gnocchi, soups and baked products thanks to its tasty firm flesh, and the Cipolla Rossa di Breme onion, eaten raw or cooked. They are perfect for fondues, sauces, traditional onion soup, and pizzas. Both are recognised as traditional food products (Prodotti Agroalimentari Tradizionali, or PAT in Italian), which testifies to their link with the Lomellina region. They are promoted by consortia and local presidia that advocate sustainable practices and protect Lombardy’s rural identity. The landscape along the Po River is also ideal for slow tourism, offering the chance to take in nature, agriculture and high-quality cuisine.
Il Delta del Po Lombardo non è solo un territorio di grande valore agricolo, ma anche un’area ricca di biodiversità e paesaggi naturali che invitano alla scoperta e al turismo lento, con percorsi dedicati agli appassionati di natura e gastronomia.
Black Truffle
the hidden essence of Lombardy that conquers the senses
The Lombardy black truffle is one of the most fascinating excellences from the region’s woodlands, appreciated for its intense aroma, versatility in cooking and deep links with this area. This prized hypogeous fungus grows mainly in the hilly and mountainous areas of the provinces of Varese, Como, Bergamo, and Brescia, where calcareous soils and oak, beech and hornbeam woods provide the ideal habitat for its development. The black Lombardy truffle is known for its black, wrinkled rind and strong aroma, which releases earthy, spicy and balsamic notes as it matures. Internationally renowned for its organoleptic characteristics and usually found at much lower altitudes, it has been discovered much higher up at almost 500 metres above sea level, in an environment hitherto considered unsuitable for its proliferation. A discovery that could redefine the boundaries of truffle cultivation in Lombardy, opening up new perspectives both agriculturally and environmentally.
In the kitchen, the black truffle—both the ordinary truffle and the rarer melanosporum—is a prized ingredient capable of enhancing simple or refined dishes, delicious when paired with eggs, mild and mature cheeses, delicate-flavoured meat, and artisan pasta. Its aroma, persistent but never overpowering, makes it ideal for risottos, light sauces or simply sliced raw on croutons, carpaccio or creamed soups.
Torta Sbrisolona
the tasty heart of the Mincio Valleys
The Mincio Valleys, between the province of Mantua and lower Lake Garda, are rich in biodiversity and agricultural traditions, intertwined with an authentic, deeply rooted food and wine culture. This fertile flat area, criss-crossed by the River Mincio and its canals, features lush agricultural land where seasonal vegetables, rice and fruit are grown. Products that benefit from the constant presence of fresh water and a favourable microclimate. One of the specialities resulting from this context is Sbrisolona cake, a Traditional Food Product (Prodotto Agroalimentare Tradizionale or PAT in Italian) and a true symbol of Mantuan cuisine. Sbrisolona is a rustic cake, known for its particularly crumbly texture which easily breaks into irregular chunks. Prepared with simple yet flavoursome ingredients such as corn flour and white flour, sugar, butter, and toasted almonds, often flavoured with a touch of liqueur, this cake evokes simplicity and the authenticity of rural tradition.
Its crisp crust and slightly softer centre make it a unique dessert, ideal for festive moments and sharing, an authentic expression of Mantua’s gastronomic heritage.
Salame Mantovano
authentic flavour from the heart of tradition
Lombardy, a region rich in history and culinary traditions, offers a wide range of traditional agri-food products that reflect the diversity of its districts. In the meat sector, numerous cured meats and sausages stand out, each with characteristics unique to their territory of origin. In the Mantua area, for example, Salame Mantovano has a characteristic firm, soft dough, enriched with pepper and fresh garlic and matured in a humid environment that favours the formation of white or greyish moulds, giving the product an unmistakable flavour. Also in the province of Mantua, Salamelle di Mantova are fresh sausages made from pork, bacon and shoulder, flavoured with salt, garlic and pepper, and eaten either grilled or pan-cooked, often as a condiment for “risotto alla pilota”. Prosciutto Mantovano, meanwhile, is made solely from pork cured in the province of Mantua. Weighing 8-10 kg, it is matured for at least 12 months, resulting in a sweet taste, dark colour, and soft texture.
These products not only enrich tables in Lombardy; they are also an expression of a cultural and gastronomic heritage rooted in local traditions.
Brutti e Buoni
rustic Lombard biscuits with an intense and authentic flavour
Lombardy offers a rich range of Traditional Food Products (Prodotti Agroalimentari Tradizionali or PAT in Italian) that include fresh pasta, baked goods, biscuits, pastries and confectionery, reflecting the region’s great cultural and geographical variety. Among the most representative sweet specialities are products that tell ancient stories and deeply rooted local traditions. The pastry and confectionery tradition sees Baci di Cremona stand out as unique biscuits, linked to the city of Cremona. With their unmistakable double crunchy biscuit sandwiching a chocolate and hazelnut filling, they are an authentic symbol of the local confectionery art, combining taste and refinement. There are also Amaretti di Gallarate, the typical almond biscuits that can have a soft or crunchy texture. These tell a long story of craftsmanship and represent another precious chapter in the Lombardy tradition. No less popular are Brutti e Buoni, rustic biscuits popular in several areas of the region.
Prepared with hazelnuts or almonds, they stand out for their intense flavour and crumbly texture, simple, authentic characteristics that have guaranteed their appeal. Finally, Caviadini, fragrant biscuits typical of the Valtellina tradition, bring with them the taste and history of a mountain area rich in genuine, authentic flavours.