Milan and Lombardy Favourite Recipes: Traditional Cooking

Milan-style risotto, Valetellina pizzoccheri, Mantua-style pumpkin tortelli for first courses, followed by casoeula, Milan-style breaded cutlet, frogs' legs in tomato stew, and, to close, a slice of sbrisolona or of panettone. Lombardy offers a whole universe of flavours to explore, and the 30 traditional recipes in this book spotlight this kaleidoscope of taste, sweeping across the plains to the extensive lakes and tall mountains.

Born in Milan, with a passion for photography, from a very young age, Ripani fed his interest steadily and in 1990, he joined Huber Images of Garmisch-Partenkirchen, who specialize in stock travel and also with the birth of the magazines Bell’Italia and Bell’Europa of Giorgio Mondadori. He became a correspondent for Le Figaro Magazine and the major tourist magazines of Italy. He now partners with Sime who distributes his images all over the world for books, magazines, guides and commercials. Fascinated by the world of high level cuisine he believes that taste of a dish passes also through the eyes and the challenge is to create a photograph of intense flavors.