Lombard cuisine brings together dishes from widely diverse provinces, both in terms of history but also in terms of the vegetables grown and the ingredients used in each region. A common denominator, however, can be recognised in the dishes derived from farm produce available in the area and dependent on its natural resources, that is the water of its lakes and rivers and its meadows. For this reason freshwater fish, dairy produce, beef, pork, rice and corn are all widespread ingredients in Lombard cooking. Methods of food preparation have been influenced by the various dominant cultures which have come and gone over the centuries: from the Celts to the Romans and the Lombards, right up to the Spanish, the French and the Austrians from the more recent past. It is no accident that the savoury meatballs which the Milanese and brianzoli call mondeghili take their name from the Catalan word mandonguilles. The cuisine of Brianza and wider Lombardy is characterised by long cooking times, boiled meat and vegetables, stews, by gravy better suited to polenta than to bread, by rice and stuffed pasta rather than durum wheat pasta, by butter and lard more than by oil. These are Lombard specialities; for example, büsèca, or tripe cooked in a specific way (dry or in gravy); lüganega, or sausage; pulénta üncia, or polenta cooked with cheese or butter; tocch, another very striking example of polenta and butter. There are also other recipes, dessers and drinks which are characteristic of particular places, such as nocciolini and vespetrò (which come from Savoy) of Canzo, as well as various types of frittelle which take different names like cutiscia, cutizza, miascia, paradèll, or turtèll depending on the ingredients used or the method of cooking adopted.