Lombardy

Cuisine in the Northern region of Lombardy is largely influenced by the mountains. Italy's famed wheat doesn't grow in the mountains, so Chef Michael Bonacini uses buckwheat to make crispy, deep-fried Buckwheat Fritters filled with ooey-gooey cheese. Next, Michael handcrafts a delicate pasta commonly made in Lombardy and fills it with a rich, flavourful filling of pumpkin, nutmeg, and Parmesan. For his secondo, a slow-braised veal shank served with a citrus and herb gremolata - delicious. To finish, Michael makes a special Lombardian Christmas dolce - Italian Nougat. A chewy candy made with firm egg yolk, honey or sugar, and roasted nuts, nougat is the perfect finish to a tasty Italian meal.