Bonacini's Italy

S01E09 Lombardy

The cuisine of Lombardy's northern region reflects its mountainous terrain. Since wheat struggles to grow in these heights, Chef Michael Bonacini opts for buckwheat to create crispy, deep-fried Buckwheat Fritters stuffed with melty cheese. He then crafts a traditional pasta typical of Lombardy, filling it with a savory blend of pumpkin, nutmeg, and Parmesan. For the main course, he serves a slow-braised veal shank accompanied by a zesty citrus and herb gremolata. To wrap up the meal, Michael prepares a special Lombardian Christmas treat—Italian Nougat—a chewy confection made from egg yolk, honey or sugar, and roasted nuts, perfectly concluding a delightful Italian feast.