Best Lombardy
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Bresaola della Valtellina is an air-dried, salted beef from the Valtellina valley in Lombardy, Italy, and is one of the few major Italian cured meats made from beef rather than pork.
Salame di Varzi is a PDO-protected salami from the Oltrepò Pavese area of Lombardy, produced in the Staffora Valley and notable for its balanced sweet-savory flavour and natural pork casing.
The Terme di Bormio is a historic spa complex located in the Italian Alps of Lombardy. It’s notable for its thermal waters, utilized since ancient times and referenced by Roman historian Cassiodorus in the 6th century. These naturally heated springs offer therapeutic benefits and are popular with th...
Sforzato di Valtellina 5 Stelle by Nino Negri is a concentrated red wine crafted in Lombardy’s Valtellina region. It utilizes Nebbiolo grapes that undergo partial drying, a traditional technique enhancing their flavor intensity and tannin structure. This wine, part of the Sforzato DOCG, delivers a p...
Gorgonzola is a veined Italian blue cheese named after a Milan town, notable for earning Protected Designation of Origin status and historical roots in the 9th century.
A specialty cured goat leg from the Valchiavenna area of Lombardy, named for its violin-like shape and traditionally carved while held under the chin like the instrument.
Salame Cremona is a PDO-protected salami from the Po Plain around Cremona, Lombardy, distinguished by its large diameter, coarse grain, and delicate garlic-and-wine flavour.
Terme di Sirmione is a Lake Garda spa in Lombardy, Italy, supplied by the Boiola sulfur spring, tapped for modern use in 1889.
Salame Brianza is a PDO-protected salami from the Brianza area of Lombardy, made from pure pork and characterised by its compact texture, mild flavour, and a curing period of at least 45 days.
An Italian air-dried cured venison, a variant of the traditional beef bresaola from Valtellina in Lombardy, offering a leaner and gamier alternative.
A traditional goose salami from Mortara in Lombardy, Italy, one of the few Italian salumi made from poultry, holding PGI status and produced since the medieval period.
Palude Brabbia is a peat bog and nature reserve in the Lombardy region of Italy, recognized as an internationally important wetland under the Ramsar Convention in 1984.
Located in the Lombardy region of Italy, Palude di Ostiglia is a historic marshland that was designated a protected Ramsar site in 1984 due to its extensive reed beds.
Dolcelatte is a soft blue cheese produced by Galbani, notable for being created in 1968 as a sweeter and less pungent alternative to traditional Italian Gorgonzola.
Located in Brescia, Lombardy, and named after Renaissance madrigalist Luca Marenzio (c. 1553–1599), who was born near the city, it serves the Brescia province.
