Goose salumi is rooted in the Jewish communities that settled in this region of southern Lombardy. Cheese aged for 20 months or more becomes a Riserva and has elegant, complex nuances. Aged for up to 16 months, the cheese has a flavor reminiscent of milk and when aged from 17 to 20 months, it becomes a little more intricate with aromas of dried fruit and hay.

A thousand years ago, the monks began to make a hard cheese so that none of the milk they had at their disposal would go to waste. Today Grana Padano is also produced in other regions of Italy, but it's one of the most emblematic foods of Lombardy as its birth can be traced back to the Cistercian monks of the Abbey of Chiaravalle, a district of Milan that's about six miles southeast of the city center. Lean and delicate, bresaola goes well with fresh fruit and vegetables in oil. This PGI beef salami from Valtellina is made with beef (usually from the tip of the hip) that's been salted and cured for one or two months.

Here are eight essential foods of Lombardy that reflect the diverse landscapes of the northern Italian region. From the snow-capped Alps to the pristine lakes to the flat green countryside, Lombardy plays host to incredible ingredients.

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