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Welcome to Lombardia!
Lombardia is a wealthy land-locked region situated between the Alps in the north and the Po in the south and has some of Italy's most beautiful and varied terrain. The high mountain peaks prevents the cold northern European weather from penetrating the region which drops down into alpine foothills, then falsl away into the soft hills. With its extremely fertile land, Lombardia has the best yields per acre of any region in Italy.
Influences abound in this region, there are some common traits: meat is braised (Austrian influence); green vegetables are not a traditional food; and butter is the primary cooking fat. Cream appears more often in Milanese cuisine than any other region, partly because France dominated Lombardy for many years and partly because of the fertile mountain pastures. Polenta was traditionally eaten by those who toiled hard on the farms, as there was hardly any meat available. Soups such as Ministrone were also a large part of the Lombardian farmer's life. To the wealthy landowners we owe risotto, which is the top of the Lombardian menu. Pork, veal, and cheese all play an important role here. Brasaola, aged lean beef, is a specialty of the Valtellina area. Pasta was introduced lately in the cuisine. A large number of wonderful cheeses come from this rich pasture land: the strongly-scented gorgonzola, the mild bel paese, creamy crescenza, and earthy taleggio. With the region's rich ingredients, desserts from this region are first rate, notably the dome-shape, fruited panettone for which Milan has become famous.
Lake Como. If you haven't been to heaven, well you've arrived. Enlarge the picture and admire. A picture says a million words. Go see more spectacular pictures at freefoto.com
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