Nestled in the far north and shadowed by the magnificence of the Italian Alps you will find Lombardy, one of my favourite regions. Whenever I visit, I like to lose myself in the great expanse of the Valle Padana where the food is rich, and the people are warm.

Here tables creak under the weight of simple yet sumptuous delicacies: ossobuco, literally translated as ‘the bone with the hole’, saffron infused risotto and copious amounts of bresaola, the queen of cold cuts. We have brought all these together in this feast, which finishes with a chunk of creamy Casera cheese, the decadent sweetness of chocolate salame and a handful of sweet grapes.



For your meal you will need:

  • Serving dishes for the bresoala and cheese
  • a medium saucepan for the risotto


The queen of cold cuts - this raw fillet of beef tenderloin has been salted and air-dried and is a specialty of Valtellina in Lombardia where it is always served as an antipasto. It is delicate yet sharp and can be eaten on its own, or with a little oil and few drops of lemon juice.

Your pack serves two as a starter and contains:

  • Sliced bresaola
  • Caprino
  • A bunch of rocket


  • Remove from fridge 30 minutes before serving
  • Present the slices of bresaola around the caprino on a large plate or wooden board



Literally translated as the bone in the hole, one of my favourite Italian food translations.  Tender meat and rich and creamy bone marrow combine to deliver this exquisite Lombardian showpiece.

Your pack serves two as a starter and contains:

  • Ossobuco with its liquor
  • Gremolata


  • Preheat your oven to 160C (fan) or 170C (static)
  • Take the ossobuco from the bag, and remove the lid of the container
  • Bake for 25 minutes, until bubbling, and serve hot


Risotto Milanese

One of the pillars of Milanese cuisine, Risotto Milanese is the only risotto that is served as an accompaniment. Flavoured with saffron from Abruzzo, it is the ideal partner to Osso Buco!

Your pack serves two as a main and contains:

  • Arborio rice
  • Parmesan


  • In a medium pan, bring 475ml water to a boil
  • Add the rice and use a wooden spoon to break up any clumps
  • Cook for 10 minutes, stirring from time to time
  • When the rice is just cooked, remove from the heat, then add the butter, oil and parmesan (if using), and stir vigorously with a wooden spoon
  • Let sit for one minute, then serve on warmed plates


Cheese & Grapes

Hopefully you still have room left for something to finish. What could be better than a rich and creamy helping of Casera cheese -still made today using techniques developed in the 16th Century, decadent chocolate salame and a handful of sweet grapes.

Your pack serves two as a dessert and contains:

  • Casera cheese
  • Chocolate salame
  • A handful of grapes


  • Remove from fridge 30 minutes before serving
  • Arrange the casera, grapes and chocolate salame on large plate or chopping board and serve