Back to the map
Milano
Lombardia
Saffron, butter, and city sophistication.
Risotto country with a serious pasta side. Stuffed, baked, refined.
"Cream, butter, restraint — the Milanese trinity."
What this region tastes like
A flavor portrait of Lombardia.
Rich90%
Earthy50%
Coastal10%
Herbaceous30%
Spicy10%
Rustic40%
Signature pasta dishes
Born here. Perfected here.
Sweet-savoryStuffedFestive
Casoncelli alla Bergamasca
Casoncelli
Crescent ravioli stuffed with sausage, raisins, amaretto crumbs.
Hard 1 h 45
View recipe 
RusticAlpineHearty
Pizzoccheri
Pizzoccheri della Valtellina
Buckwheat ribbons baked with cabbage, potato, and Bitto cheese.
Medium 1 h
View recipe 
StuffedButteryClassic
Ravioli di Ricotta e Spinaci
Ravioli di Magro
Lombard ravioli of ricotta and spinach in brown butter and sage.
Medium 1 h 15
View recipe Signature ingredients
- SaffronThree threads turn a plate gold.
- Bitto cheeseAlpine, aged, semi-firm with hay notes.
Pasta shapes born here
- CasoncelliPinched half-moon stuffed pasta.
Wine pairings
- FranciacortaItaly's most refined sparkling.Pairs with: Risotto, light pasta.
Chef Rigatoni says
A note from the kitchen
"Butter with sage and pancetta — the only sauce pizzoccheri needs."