Lombard cuisine is a type of northern Italian cuisine. The varied historical events of its provinces and of the diversity of its territories resulted in a very varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, in broth or not, and a varied choice of second courses meat dishes are added to fish dishes of the tradition of the many lakes and rivers of Lombardy.
The cuisine of the various Lombardy provinces can be united by the following traits: prevalence of rice and stuffed pasta over dry pasta, both butter and olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations; to which is added the consumption of polenta, common to the whole Northern Italy.