Top 5 (+1) Food Specialties not to miss in Milan

Top 5 (+1) Food Specialties not to miss in Milan

March 23, 2015
Enrico Catani

The typical Milanese cuisine might not be as famous as the Roman or the Neapolitan one, but it’s definitely worth trying: in fact, it includes some of the most delicious food in Italy!
Just like that of the whole region of Lombardy, also the Milanese cuisine is made of ancient recipes based on simple ingredients, mostly chosen to keep you warm in the winter. But as we said, most of its recipes are not that famous, so… What to eat in Milan?
Here is a list, brought you by ItalyXP, of the best 5 (+1) foods you must absolutely try if you’re in Milan. And don’t forget that Milan is a very trendy city, so do not be surprised to see some of these traditional dishes presented in new, innovative ways!

1. Cotoletta alla milanese

It is a famous meat recipe, very simple and quick to prepare, known all over the world with many variations, but the authentic tasty and crispy veal cutlet is only one, and can be enjoyed only in the city of Milan.
This dish consists of a delicious slice of sirloin breaded veal with egg and breadcrumbs and then fried in butter: a real treat for the palate. The union of the breading fragrance and the meat softness make this dish a must-try if you are in Milan.

2. Risotto alla milanese

A first course, part of the Italian culinary traditions, that fascinates primarily for its color of gild, for its delicious scent and obviously for its unique taste. One must be careful, however, not to confuse it with the “saffron risotto”: the differences between the two are few but important.
The main ingredient is definitely saffron, but the real traditional Milanese recipe includes the use of beef marrow, fundamental to enrich the taste of the dish, and a dash of white wine. Famous and appreciated all over the world the risotto alla Milanese has a long history of flavors and continues today to be beloved by both the Milanese and tourists.

3. Ossobuco

The ossobuco (literally, the “marrowbone”) can be served as a main dish, but very often it is served accompanied by the risotto alla Milanese (and it is wise and recommended choice). It is a great beef steak - veal remains possibly the most tender - with a hole containing the bone in the middle, and it can be cooked in different ways. The softness of this type of meat makes this dish unique, excellent and delicate.
In addition to the accompaniment with the risotto, the ossobuco is also excellent along with chopped garlic, parsley and anchovies, or with fried tomatoes and onions. And it is no coincidence that in the past this dish was considered a reach by gourmets.

4. Cassoeula

The Cassoeula is a winter typical dish of the popular tradition of Lombardy. Its origins are very old, and its recipe has changed a lot over the years, be it has always been beloved. Precisely, for this reason they were created many variations to the original, and all very good to try.
The main ingredients of the cassoeula is the cabbage and the less-valuable parts of the pig such as the head, rind, feet, ears and ribs. Do not be fooled by the use of these pieces of meal: although they are considered the poorest parts this dish is delicious and very nutritious.

5. Panettone

A historic Milanese dessert, eaten each year throughout Italy especially in the most beautiful time of the year, Christmas. The Milanese Panettone unites the whole table, is the sweet of Christmas and it’s beloved by all, both for its taste andfor what it is able to convey emotionally during the Christmas atmosphere.
The origins of panettone are ancient and sometimes fade into legend: it is said that it had been cooked for the first time only with scraps, with what was advanced in the kitchen. Its recipe is simple, it takes a few natural ingredients and genuine; flour, baking powder, orange, eggs and the inevitable raisins that makes the cake, thanks to its cylindrical shape, a sweet famous worldwide.

(+1). The Aperitivo

OK, it’s not a real dish, but the aperitivo is definitely an important part of the culinary traditions in Milan: around 6:00pm, Milan's bustling pubs and wine bars start to prepare for the aperitif, a northern Italian tradition commonly called "happy hour".
The aperitivo consists on a drink, such as wine, beer, and classic cocktails like a spritz (sparking white wine, a bitter liqueur like Aperol or Campari, and sparkling water) or Negroni (gin, vermouth and bitters liqueur). Meanwhile there is food paired, such as meats, cheeses, vegetables, breads and other delicacies served on a small plate along with the drink.
Be sure to save some room after aperitif to Try these other Milanese food specialties!

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Top 5 (+1) Food Specialties not to miss in Milan
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