Develop a new culinary skill & create scrumptious treats
One of Italy’s largest regions, Lombardy lies in the north of the country, sharing a border with Switzerland.
Unlike most of Italy, polenta and rice are both eaten far more often than pasta. Polenta is a mainstay of Lombardia cuisine and is generally enjoyed with plenty of cheese, cured meats or vegetables.
Other famous ravioli include casônsei, filled with cheese, sausage and bread. These pockets are always served with butter and grated Grano Padano.
The plains are an ideal location to raise cattle, so beef has always been an important part of Lombardia cuisine. Slowly simmering veal shanks, sliced to expose the succulent marrow, in herbs and wine makes osso bucco alla milanese.
Polenta is used in torta sbrisulona, a crisp, buttery almond cake. Other desserts eaten in Lombardia cuisine include the delicious tiramisu, known worldwide.
All these regional dishes are highlighted in this delicious masterclass.
Polenta with Gorgonzola and Speck
Casonsei della Val Carmonica
Ossobuco with Milanese Risotto
Join our chefs for our intensive three-hour course. Learn to create an inspired, seasonal various dishes. It’s an ideal way to learn new tricks and have fun.
One-day course tuition
Traditional Italian breakfast
Informal lunch paired with wine chosen by our sommelier