Lombardy Food

Amaro Felsina Ramazzotti

Amaro Felsina Ramazzotti is a reddish-brown digestive bitters. It is mid-range in bitterness in terms of Italian bitters, and relatively smooth. It has a sweet medicinal taste with notes of orange and vanilla. The ingredients are secret, but the manufacturer says that there are 33 ingredients, including gentian, cinchona tree bark, rhubarb, cinnamon, oregano, sweet…

Tagged With: Bitters, Lombardy, Lombardy Food

Fernet Branca Bitters

Fernet Branca Bitters are made from a grape alcohol base, flavoured with over 40 ingredients, which include absinthe, aloe, anise seed, bay leaves, bitter orange, basil, cardamom, chamomile, cinchona bark, colombus, echinacea, galangal, gentian, liquorice, mushrooms, myrrh, nutmeg, peppermint, rhubarb, rue, saffron, sage, valerian and zedoary. It is aged in oak casks for a year,…

Tagged With: Italian Food, Lombardy Food

Gorgonzola Cheese

Gorgonzola Cheese is a cylindrical blue cheese made from full-fat, pasteurized cow’s milk. The cheese is made in various sizes. The minimum height is 13 cm; the diameter will be between 20 and 32 cm. It has an inedible, rough pinkish-grey rind. Inside, the cheese is whitish or pale yellow with greenish-blue flecks and veins….

Tagged With: Italian Cheeses, Italian Food, Lombardy Food, Piedmont Food, Protected Designation of Origin

Mascarpone Cheese

Mascarpone Cheese © Denzil Green Mascarpone is a pale cream-coloured soft, spreadable cream cheese made from cream from cow’s milk. Unlike other cheeses, Mascarpone uses no starter or Rennet, so it’s not really a cheese: it’s more akin to Clotted Cream, Crème Fraîche, Sour Cream or Yoghurt. The cream is heated to 190 F (88…

Tagged With: Italian Cheeses, Italian Food, Lombardy Food

Mortadella di Fegato al Vino Brulé

Mortadella di Fegato al Vino Brulé is a version of mortadella made around Milan, Italy, particularly in Salice Terme. It is made from pork: pig’s liver and lean meat, plus for fat, either pancetta (pork belly) or minced lard. The liver, meat and fat are minced and mixed with saltpetre. Spices including cloves, sometimes cinnamon…

Tagged With: Lombardy Food

Mortadella di Fegato Cruda

Mortadella di Fegato Cruda is a version of mortadella made from liver. It is made around Milan, Italy, particularly in Salice Terme, Sabbioneta, Lomazzo, and Lurate Caccivio. It is a long sort of sausage shape, about 1 inch (2 1/2 cm) wide, and will weigh normally 7 oz (200g), but some are made 14 to…

Tagged With: Lombardy Food

Pesto Modenese

Pesto Modenese is an uncooked, thick, creamy white spread. It is made from lard, garlic, and rosemary. Unlike the green pesto made from basil that is served with pasta, Pesto Modenese is served with warm bread. It is used as a filling for crescentine rolls tigelle, and borlenghi, and can also be used as a…

Tagged With: Italian Sauces, Lombardy Food

Pizzoccheri

Pizzoccheri is pasta made from a 50 / 50 mixture of buckwheat and either durum wheat flour or regular wheat flour. The flours are mixed with salt and water to form a dough, which is then rolled out and cut to be about the same width as fettucine, but thicker. It can be bought fresh…

Tagged With: Lombardy Food

Taleggio Cheese

Taleggio Cheese is made in the Lombardy region of Italy, and in Val Taleggio in the Italian Alps, north of Bergamo. Taleggio is normally made from raw whole cow’s milk, though sometimes pasteurized cow’s milk is used. The milk is heated to between 86 F and 97 F (30 and 36 C.) Calf Rennet and…

Tagged With: Italian Cheeses, Italian Food, Lombardy Food, Piedmont Food, Protected Designation of Origin, Veneto Food

Lombardy Food

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