Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its...

Istrian–Dalmatian exodus. The cuisine of the Canton of Ticino is greatly influenced by Italian cuisine and above all by Lombard cuisine due to the centuries-old...

Arbëreshë cuisine Ligurian cuisine Lombard cuisine Mantuan cuisine Lucanian cuisine Neapolitan cuisine Piedmontese cuisine Roman cuisine Sardinian cuisine Sicilian...

(Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth...

tti]; Lombard: brüscitt, Lombard: [bry'ʃit]; lit. 'crumbs') is an Italian single-course meal of the Lombard, Piedmontese and Ticinese cuisines based on...

Corsican cuisine Lazian or Roman Ligurian cuisine Lombard cuisine Mantuan cuisine Neapolitan cuisine Pugliese cuisine Sammarinese cuisine Sardinian cuisine Sicilian...

Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont. Bordering France and Switzerland, Piedmontese cuisine is partly...

Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last...

paˈveːzi], sg.: agnolotto pavese; Lombard: agnolot or agnulot) is a type of egg-based stuffed pasta of the Lombard cuisine served hot or warm, typical of...

tradition is similar to the Emilian cuisine where salami and pasta are more prevalent and to the Lombard cuisine, which makes more use of rice. The traditional...