Originating from Pavia, risotto Pavese is a traditional dish made with borlotti beans as the most important ingredient. Apart from the beans, the risotto contains rice, broth, carrot, onions, garlic, olive oil, butter, tomatoes, grated cheese, celery, and white wine.
Before serving, butter and grated cheese are stirred into the risotto for even richer flavors.
MOST ICONIC Risotto Pavese
MAIN INGREDIENTS
Intingolo con fagioli is a traditional dish originating from Lombardy. The dish is usually made with a combination of pork loin, sausage meat, ground beef, eggs, butter, garlic, parsley, Parmigiano-Reggiano cheese, beans, beef stock, tomato paste, and olive oil.
The pork is cut into medallions and pounded flat. The meat is stuffed with a mixture of sausage meat, ground beef, eggs, parsley, garlic, and grated cheese. The loin is rolled up, tied with a string, and browned in a mixture of olive oil and butter.
MAIN INGREDIENTS
Cavolfiore alla milanese is a traditional dish originating from Milan. It's made with a combination of cauliflower, butter, onions, grated cheese, and parsley. The cauliflower is trimmed, washed, drained, and covered with boiling salted water until barely tender.
Once drained, the cauliflower is divided into flowerets, and the flowerets are then cooked in a mixture of butter and onions. The dish is sprinkled with Parmigiano-Reggiano cheese, the remaining melted butter, and parsley, and it's then baked in a hot oven until golden and bubbly.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.