Casônsei: ravioli filled with sausage, bread and cheese in Brescia, and with those ingredients and more around Bergamo÷always dressed with butter and Grana Padano.
Nervetti in insalata: gristle from pigâs foot and shank cooked tender with onions, carrots and celery and served as salad with vinegar and oil.
Ossobuco alla milanese: veal shank (cut across the bone to expose the marrow) braised in wine and herbs and flavored with gremolada (chopped parsley, garlic, grated lemon rind).
Polenta e osei: cornmeal shaped in a mound and topped with small birds (larks, thrush, warblers) spit roasted with sage leaves.
Polenta pasticciata: cooked cornmeal, sliced and baked with layers of tomato, pork and mushroom sauce.
Rane in guazzetto: frogs cooked with butter, onions, garlic, tomato, white wine.
Risotto alla certosina: rice braised with onions, peas, leeks and tomatoes, served with froglegs, filets of perch, crayfish and mushrooms.
Tacchina ripiena: Christmas roast turkey stuffed with chestnuts, apples, pears, walnuts, minced veal, salt pork, brandy and herbs.
Tortelli di zucca: envelopes with a filling of yellow squash, mostarda, almond biscuits and cheese, served with butter and grated Parmigiano Reggiano.
Uccelli scappati: chunks of veal and pork skewered with sage leaves and cooked to resemble “escaped birds.”
Vitello tonnato: thin slices of roast or braised veal served cold with a creamy sauce (or mayonnaise) flavored with tuna, capers, anchovy and lemon, though recipes vary.
