Pasta Database
The landscape of Lombardy, Italy

Lombardia

Pasta shapes from Lombardy

Lombardy is an administrative region of Italy that covers 23,844 km2 (9,206 sq mi); it is located in northern Italy and with a population of about 10 million is the most populous region, constituting more than one-sixth of Italy's population.

Shapes
5
With a full profile
4
Families
ribbons, short shapes, stuffed
Made by hand
1
Egg dough
3
Classic plates
10

The cooking of the region

Lombard cuisine consists of the cooking traditions and practices of the Lombardy region. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second-course meat or fish dishes, due to the many lakes and rivers of Lombardy.

5 shapes from Lombardy

Casoncelli, uncooked, on linen

Casoncelli

Stuffed · Lombardy

half-moon or folded parcel with a bread, meat, and amaretto filling

Farfalle, uncooked, on linen

Farfalle

Short shapes · Lombardy

rectangle of pasta pinched in the middle into a bow, with crimped edges

Marubini, uncooked, on linen

Marubini

Stuffed · Lombardy

round or square parcel of braised meat, served in three broths

Pizzoccheri, uncooked, on linen

Pizzoccheri

Ribbons · Lombardy

short thick grey-brown buckwheat ribbon

Agnolini, uncooked, on linen

Agnolini

Stuffed · Lombardy

Agnolini are a type of stuffed egg pasta originating from the province of Mantua (commonly called agnulìn or agnulì in the Mantuan dialect)

Classic plates of Lombardy

Every dish the shape profiles of this region name, with the shape and, where we have it, the sauce.

Sources