Luganega is a special variety of sausage whose origin is still a subject of debate - although today it is widely recognized as a northern sausage, some say that it originated from the south, deriving its name from the ancient town of Lucania. Mainly produced in the regions of Lombardy, Trentino, and Veneto, it is often called salsiccia a metro, meaning sausage by the meter, due to the fact that it is made as one long, coiled sausage, not divided into smaller pieces.

This generally mild sausage is made with pig’s meat, and depending on the region different parts of meat are used –some use pig's cheek or neck, while others use pork shoulder or rib meat as well. The maturation is between 4 days and 4 months, and although there are some cured versions that can be enjoyed sliced, luganega usually requires cooking - fattier versions are meant for stewing, while leaner ones are best when grilled.

The most famous Lombardian luganega comes from the city of Monza, where it is made with finely ground pork, spices, meat broth, red wine, and lots of grated parmesan cheese. It is usually prepared stewed, while its richness makes it perfect for flavoring polenta or risottos - it is recommended to try it in a local delicacy called risotto alla monzese, where luganega is the key ingredient.