Lombardy cuisine in Lombardy - pg2

Certainly not "dietetics" the lombard cooking sinks the roots in the land and in the tradition peasant of its inhabitants: the butter is the mean flavouring, the polenta, in all its varying, with a lot of recipe to base of meat (ossibuchi, salamelle, cotechini, "cassoeula") and seasoned cheeses and than very agrreable flat firsts: risottos, soups, ravioli and best sweets. Here the addresses where to taste this ancient flavours.