Map of Goppingen for RICE AND PASTA The shortgrain rice used for risotto is grown in the paddy fields of the Bassa Padana south and east of Milan. Different areas add their own ingredients: yellow risotto alla Milanese is infused with saffron; small prawns (gamberetti) and trout (trota) are common on the lakes, while frogslegs, pumpkin (zucca) and wild mushrooms (funghi) are all favourites. Pasta usually comes as tortelloni (pasta pockets, similar to ravioli) stuffed with lake fish, sausage meat or vegetables and drizzled with burro sfuso (butter melted with sage). Verona is celebrated for its gnocchi, and you’ll find bigoli (thick wheat spaghetti) on many menus. POLENTA Lombardy’s most famous ingredient is polenta (similar to US-style grits) cornmeal that is slow-cooked over a low heat to a thick, creamy mash, dolloped into a bowl and topped with cheese or served as an accompaniment to meat or fish. It is also often allowed to cool, then sliced into fingers to be grilled until crispy and golden and drizzled with oil. FISH The tastiest lake fish include tench (tinca) and perch (persico) the former a speciality of Lake Iseo when stuffed and baked, the latter fried in breadcrumbs. Lake Como’s shad (missoltini) is dried in the sun then preserved in oil and vinegar. Menus from Como to Verona include pike (luccio) at its best when cooked in local olive oil, with capers and shallots and lavaret (lavarello), deliciously prepared with sage, then grilled with butter. Map of Goppingen 2016.
Map of Goppingen Photo Gallery
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