Lombardia in Cucina: The Flavours of Lombardy

Milan-style risotto, pizzoccheri Valtellinesi, and pumpkin tortelli to start; casoeula, Milan-style cutlets, frogs stewed in tomato to follow, and to send, a slice of sbrisolona cake or panettone.

Lombardy surprises with the richness of its culinary traditions and natural ingredients, which modernity has barely affected.

Milano in Cucina captures this kaleidoscope of flavours, with contributions from some of the most celebrated chefs on the culinary scene, who pay homage to their territory, and whose skill is able to present a modern vision in keeping with the region's progressive spirit.

About the Author
Dellorusso, William: - William Dello Russo was born in Puglia and now lives in Milan. He has written tourist guides to Italy, contributed to art history and tourism magazines, and has authored numerous art books. Among his guidebooks, he wrote Puglia (Tracce, 2007) and Matera e la Basilicata (Itinerari, 2007) for Touring Club Italiano, and Lecce (2007) for Mondadori's City Book series. Among his recent books is Puglia: tra cielo e mare (SimeBooks, 2011).Ripani, Massimo: - Born in Milan, Italy, in 1966, Massimo Ripani studied Photography at the European Institute of Design in Milan, and after that, in 1990, he started to work in a still life studio. In 1995, Massimo stopped his studio work to change his professional life and began to work for magazines as a travel and food photographer. His images were published in major magazines like Le Figaro, National Geographic Traveler, Geo, and many others. The majority of his pictures are part of Simephoto.com's travel stock images and sold all over the world.