2016 dish by dish (2)

The Lombard avalanche. Second episode of Identità Golose’s series on new signature dishes

by Carlo Passera e Gabriele Zanatta


Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo)

Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home
Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo

Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse
Giuliano Pellegrini, Lio Pellegrini, Bergamo

Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew...
Antonio Borruso, Umami, Bormio (Sondrio)

Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse

Second episode in Identità Golose’s series on 2016’s signature dishes. After Piedmont, Aosta Valley and Liguria, it’s the turn of Lombardy, with many great chefs from Italian fine dining. Tomorrow, the third episode with Veneto, Trentino Alto Adige and Friuli Venezia Giulia

And after the Northwest, it’s the turn of Lombardy. The region that more than any other in Italy offers excellent establishments obviously had to stand out in our series dedicated to the 2016 dishes from the greatest chefs, deserving an episode of its own. From Cracco to Santini, from Cerea to Negrini-Pisani, from Bartolini to Sadler, Oldani, Varese and all the others.

Many are in Milan, more or less as many are outside the metropolis. The capital of Lombardy confirms it’s a territory full of exploration and innovation, including perhaps the most creative dishes, and surely those that show off a distinctive fusion or international character. Yet outside Milan we find lots of new dishes that perhaps starting from local tradition, define the regional, and thus Italian, cuisine of the future. The next episode will be dedicated to the Northeast: Veneto, Trentino Alto Adige and Friuli Venezia Giulia.

See also
2016 dish by dish (1): Piedmont, Aosta Valley and Liguria