CSCA - Lombary
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| PIZZOCHERI | Buckwheat tagliatelle from Valtellina cooked with potatoes and Savoy cabbage, dressed with garlic-scented butter and sage and served with Bitto and latteria cheese.
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| OSSO BUCO | Braised veal shank.
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| COSTOLETTA ALLA MILANESE | Breaded pan-fried loin veal chop.
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| LESSO MISTO | Mixed boiled meats, traditionally served with mostarda.
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| BUSECCA | A tripe and giblet soup.
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| PORCINI | Prized wild mushrooms (boletus edulis).
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| BITTO | A hard cows’ milk cheese from the high pastures of Valtellina, often made with the small addition of sheep’s milk for a stronger taste.
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| GORGONZOLA | A soft cows’ milk blue cheese produced using penicillium glaucum.
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| GRANA PADANO | A hard cows’ milk grating cheese of the Grana family, the same family as Parmigiano-Reggiano.
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| TALEGGIO | A full fat, soft, cows’ milk cheese with a mild and slightly aromatic flavor.
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| MASCARPONE | A velvety, rich, delicately flavored cheese with the consistency of clotted cream.
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| MOSTARDA DI CREMONA | Brightly colored candied whole fruits in a syrup flavored with various amounts of mustard seed.
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| RISOTTO ALLA MILANESE | Saffron Risotto.
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| MINESTRONE ALLA MILANESE | Hearty vegetable soup traditionally containing rice.
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| GREMOLADA | Traditional seasoning for Ossobuco containing parsley, garlic, lemon peel
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| POLENTA | Corn meal mush, in Valtellina traditionally made with addition of buckwheat.
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| PANETTONE | A light, high, airy cake with a dome-shaped top and is chock full of candied fruit and raisins.
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| TORRONE | A famous nougat candy from Cremona made with almonds, honey, sugar, egg whites and wafers.
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| SASSELLA, GRUMELLO, INFERNO | Red DOCG wines from Valtellina made with a local variety of Nebbiolo grape called Chiavennasca.
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| SFURZAT | Same as the above but partially made from dried grapes, leading to a higher than usual alcohol content (minimum 14%) and very intense flavors.
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| CAMPARI | A bright berry-red colored, bittersweet aperitif, which blends a selection of aromatic herbs, fruits and roots with spirits according to a secret recipe developed by the Lombard Gaspare Campari in 1860.
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| CHEESE FROM LOMBARDY | Gorgonzola (Cow), Grana Padano (Cow), Taleggio (Cow), Mascarpone (Cow)
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