After our recent trip to Italy we are bringing Lombardy cuisine into our kitchen with simple flavours that have defined the region for centuries. Leaving any aversions to carbohydrates and dairy at the door, our guests are going to indulge in some of northern Italy's most beloved ingredients.
Lombardy is renowned for its thriving dairy industry and dairy products. Butter and cream are often used as a base for sauces rather than olive oil, though we did find this trend was changing with more restaurants using delicious olive oil.
The ready availability of milk also makes Lombardy a prominent cheese-producing region. Some of the finest cheeses in all of Italy are made here – including Gorgonzola Cheese which will feature in our vegetable strudel dish.
We discovered that many dishes, seem much more influenced by French and Swiss cooking traditions than those of the rest of Italy.
At one of our cooking classes we were taught how to make vegetable strudel served with Gorgonzola cream. Subtle flavours and full of fresh seasonal vegetables lightly cooked in olive oil it makes a perfect entrée. This will now feature on our Italian menu for our guests.
Enjoy with a light bodied white dry wine or Moscato.