Culinary Tours Through Northern Italy

Northern Italy embodies a wide culinary spectrum between the Alps and the Mediterranean. This selection guides you through four regions and their best-known dishes — easy to prepare, with practical tips for everyday cooking and the outdoor kitchen.

Lombardy: Risotto alla Milanese

A creamy saffron risotto from Milan — simple, aromatic and perfect as a main course or a side.

Ingredients

• 350 g risotto rice (Arborio or Carnaroli)
• 1 l chicken or vegetable stock
• 1 small onion, finely chopped
• 1 glass white wine
• 1 g saffron threads
• 80 g butter
• 50 g grated Parmesan cheese
• Salt and pepper

Preparation

1. Heat the stock and keep it warm.
2. Melt half the butter in a large pot and gently sauté the onion until translucent.
3. Add the rice and stir until the grains are slightly translucent.
4. Deglaze with the white wine and let it reduce.
5. Dissolve the saffron in a little warm stock and add to the rice.
6. Gradually add the hot stock so the rice is just covered, stirring regularly. Repeat until the rice is al dente (approx. 18–20 minutes).
7. Stir in the remaining butter and Parmesan, season with salt and pepper, and serve immediately.

Tip: Constant stirring and using hot stock create the characteristic creaminess.

Piedmont: Vitello Tonnato

A classic cold starter: tender, gently cooked veal served with a creamy tuna sauce.

Ingredients (Meat)

• 1 kg veal knuckle
• 1 carrot
• 1 onion
• 1 celery stalk
• 1 bay leaf
• 3–4 peppercorns
• Salt

Ingredients (Tonnato Sauce)

• 200 g tuna in oil (drained)
• 2 egg yolks
• 1 tbsp capers
• 4 anchovy fillets
• Juice of one lemon
• 200 ml olive oil
• Salt and pepper

Preparation

1. Simmer the veal with the carrot, onion, celery, bay leaf, peppercorns and salt in lightly salted water for about 1.5 hours. Cool and slice very thinly.
2. For the sauce, purée the tuna, egg yolks, capers, anchovies and lemon juice until smooth. Slowly blend in the olive oil in a thin stream until a creamy emulsion forms. Season with salt and pepper.
3. Arrange the slices of veal on a platter, cover with the sauce and chill for a few hours before serving.

Note: The sauce contains raw egg yolks. Those who prefer may use very fresh, carefully separated or pasteurised eggs.

Veneto: Tiramisu

The classic dessert from the Venice region — airy, flavourful and straightforward to prepare.

Ingredients

• 500 g mascarpone
• 4 eggs
• 100 g sugar
• 200 g ladyfingers
• 300 ml strong coffee (cooled)
• 2 tbsp cocoa powder
• 2 tbsp Marsala (optional)

Preparation

1. Separate the eggs. Beat the egg yolks with the sugar until pale and creamy.
2. Fold the mascarpone into the yolk mixture in portions.
3. Whisk the egg whites to stiff peaks and fold in gently.
4. Quickly dip the ladyfingers in the coffee (optionally with Marsala) and line the base of a dish.
5. Spread half the cream over them and smooth. Add a second layer of soaked biscuits and cover with the remaining cream.
6. Chill for at least 4 hours, preferably overnight.
7. Dust with cocoa powder before serving.

Note: This recipe uses raw eggs. If necessary, choose especially fresh or pasteurised eggs.

Practical tip for the outdoor kitchen: Tiramisu can be made the day before and refrigerated — ideal for relaxed gatherings at the grill or in the outdoor kitchen.

Liguria: Pesto alla Genovese

Fresh basil, good oil and cheese — the aromatic pesto needs little else.

Ingredients

• 50 g fresh basil leaves
• 2 garlic cloves
• 30 g pine nuts
• 60 g grated Parmesan cheese
• 60 g grated Pecorino
• 150 ml extra virgin olive oil
• Salt

Preparation

1. Wash and pat the basil leaves dry.
2. Crush the garlic and pine nuts finely in a mortar.
3. Work in the basil with a pinch of coarse salt in batches until a fine paste forms.
4. Stir in the Parmesan and Pecorino, then gradually mix in the olive oil until a creamy consistency is reached.
5. Serve immediately with fresh pasta or store airtight in the fridge.

Tip: The traditional mortar-and-pestle method yields an especially fine texture. A sturdy tool, such as a heavy mortar, makes the work easier.

Conclusion

Whether a saffron risotto from Lombardy, delicate Vitello Tonnato from Piedmont, creamy Tiramisu from the Veneto or fragrant pesto from Liguria — four regions, four classics. With a few good ingredients and a little care, they succeed both at home and in the outdoor kitchen.