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Lombard cuisine
The regional cuisine of Lombardy is heavily based upon ingredients like maize, rice, beef, pork, butter, and lard.〔Alessandro Molinari Pradelli, La Cucina Lombarda in 630 ricette tradizionali,
Newton & Compton Editori, ISBN 88-8289-899-7〕 Despite being a form of Italian cuisine, Lombard food tends to have little in common with Central or Southern Italian dishes, in many cases lacking the presence of tomato and olive oil, being more meat-based and buttery.〔''Lombardy & the Italian Lakes, 6th'', Dana Facaros, Michael Pauls, () New Holland Publishers, 2006, p.35〕 In many aspects, Lombard cuisine has much in common with that of Austria and central Europe in general.
Similarly to Italian cuisine, Lombard cuisine is full of variety and every city and part of the region offers its own specialities. A characteristic Lombard dish is ''risotto'', most famously ''risotto alla milanese'' (which contains saffron), with rice-based food being highly common throughout the region. Similarly to ''risotto'', maize-based dishes such as ''polenta'' are also common parts of the regional cuisine. Famous Lombard dishes include ''cotoletta'', ''cassoeula'' and ''ossobuco''. The region also offers several delicacies and desserts, amongst which noted ones such as ''mostarda'' and ''panettone''. Regional cheeses include Robiola, Crescenza, Taleggio, Gorgonzola and Grana Padano (the plains of central and southern Lombardy allow intensive cattle-raising). The various Lombard provinces have their own specialties.
==Cities==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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