On March 19, ORO sets its sights on LOMBARDY, a region defined by fertile land, the quiet influence of the Alps, and a deep respect for craft.

At the centre of Italy’s fashion, finance, and high-end culture, Lombard cuisine turns inward and indulgent, shaped by deeply nourishing dishes that celebrate richness and the discipline of the land.

ORO’s Taste of Italia LOMBARDY menu delivers a four-course journey that defines the region as being at the forefront of refined culture and cuisine:

ANTIPASTO
Mostarda di Cremona with Taleggio & Crostini
Sweet pear, apple, and cherry gently cooked in lightly spiced mustard syrup, served on crisp crostini with creamy Taleggio cheese

PRIMO
Casoncelli alla Bergamasca with Butter & Sage
Handmade stuffed pasta filled with braised meat, breadcrumbs, Parmigiano-Reggiano, and a hint of crushed amaretti. Tossed in gently melted butter with fresh sage, this dish highlights Bergamo’s sweet-and-savoury tradition and Lombardy’s preference for rich dairy over tomato. The pasta is delicate yet structured, reflecting local craftsmanship and comforting flavours.

SECONDO
Ossobuco in Umido with Gremolata & Soft Polenta
Veal shank is slowly braised in a light stock with aromatics until fork-tender, producing a natural, rich sauce. Finished with gremolata of lemon zest, garlic, and parsley, the dish balances richness with bright, herbal notes. Creamy soft polenta, a staple of the Po Valley, provides a comforting, regional base, making this a quintessential Milanese main course.

DOLCE
Chestnut Honey Semifreddo with Marsala, Herb-Poached Pear, and Amaretto Almond Crumble
Light semifreddo sweetened with chestnut honey is paired with pears gently poached in dry Marsala, herbs, and lemon peel for layered flavor. Finished with a toasted almond crumble infused with amaretto, the dessert combines cold, tender, and crunchy textures. This dish draws on Lombardy’s alpine ingredients, preserved fruits, and restrained approach to sweetness, creating a nuanced, textural finish.