Milan · Italy

Lombardy

Explore Lombardy pasta through Valtellina buckwheat pizzoccheri, pumpkin-filled pasta, butter, Alpine cheese and the varied cooking of lakes, plains and mountains.

Regional character

How pasta tastes in Lombardy.

Lombardy is not one uniform pasta landscape. Alpine valleys use buckwheat, cabbage and cheese, while Mantua and Cremona have rich traditions of filled egg pasta.

Butter is more prominent than olive oil in many northern preparations. Rice and polenta matter greatly too, but pasta remains a strong regional thread.

Shapes

Pizzoccheri

Casoncelli

Tortelli di zucca

Ingredients

Buckwheat

Butter

Alpine cheese

Pumpkin

Cabbage

Known dishes

Pizzoccheri della Valtellina

Casoncelli alla Bergamasca

Tortelli di zucca

Sauces of Lombardy

From this region’s pans.

Regional association is based on the source notes in each guide. Household methods still vary.

Butter and oil

Burro e Salvia

Cook butter and sage without burning either, then use the nutty sauce where it belongs: filled pasta, gnocchi and delicate shapes.

Read the sauce guide →
Cook the region

Recipes from Lombardy.

Each recipe keeps traditional ingredients and practical substitutions clearly separated.

Buckwheat pizzoccheri with cabbage potato melted cheese and sage in a stone bowl↗
Lombardy · Alpine buckwheat

Pizzoccheri della Valtellina

Buckwheat ribbons, potato, cabbage, butter and mountain cheese make a substantial pasta from the Valtellina valley.

55 minModerateServes 6
Filled ravioli in brown butter with crisp sage Parmigiano and black pepper↗
Northern Italian simplicity

Ravioli with Butter and Sage

Filled ravioli are coated in nutty brown butter, crisp sage and Parmigiano with careful timing that protects every parcel.

20 minModerateServes 4