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Lombardy has a diversifed culinary heritage. Lombardians are consumers of Risotto, Polenta, Meat and Poultry.

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Lombardy's popular cheeses are Grana Padano, Gorgonzola, Taleggio, Quartirolo Lombardo and Provolone Valpadano, all covered by DOP, as well as creamy Robiola and Stracchino.

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Butter, cream and lard are preffered to olive oil. In Italy's rice capital the Saffron Risotto Milan Style is served with Ossobuco.

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Noted meat dishes are breaded Veal Cutlet Milan Style.

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Panettone is a somewhere between a bread and a cake in taste, a sweet yeasted bread that is traditionally served around Christmas.

The dough for panettone is quite rich and contains plenty of butter and eggs. The addition of all the fat to the dough gives it a very fine, tender texture.  It can also weigh the dough down, so the bread is given a very long rise to ensure that it is fluffy, not dense, and rises up very high. The most traditional have dried fruits, candied citrus, lemon and/or orange zest and may be doused with amaretto before serving. These days, there is some more variety, and you might see chocolate chip panettone, or panettone soaked in rum for something a little more grown-up.

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A local treat is Torrone nougat based on almonds.

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Bergamo and Brescia offer Polenta e Osei, with little bird cooked crisp.

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Mantua's desserts include the crumbly Torta Sbrisolona.