Milan-style risotto, pizzoccheri Valtellinesi and pumpkin tortelli to start; casoeula, Milan-style cutlets, frogs stewed in tomato to follow, and to end, a slice of sbrisolona cake or panettone. Lombardy surprises with the richness of its culinary traditions and natural ingredients, which modernity has barely affected. The book captures this kaleidoscope of flavours, with contributions from some of the most celebrated chefs on the culinary scene, who pay homage to their territory, and whose skill is able to present a modern vision in keeping with the region’s progressive spirit.