The Milanese cuisine offers many delights that you should definitely try when visiting Milan. Let’s see some:
- The saffron risotto: the Sunday dish par excellence of the Milanese. Just melt the butter and saute with shallots, add thus Carnaroli rice and, on high heat, toast the grains. Add the white wine and then let it evaporate. Lengthen with meat broth, cook for 15 minutes and then add the saffron. The version of the creamy risotto is the most famous and includes the addition of a little butter and parmigliano.
- The veal cutlet: the “cotoletta alla milanese” is the Queen of the Milanese dishes, a slice of veal loin with the bone that is breaded and then fried in butter, to be flavored with a little lemon before delight the palate.
- The soup alla milanese: “il minestrone” is a local dish much appreciated by the Milanese to warm up in the cold winter days. The ingredients for this dish is the pork rinds, bacon cut into little pieces, lard, celery, carrots, parsley to which must be added to beans, vegetables, potatoes to boil for two hours minimum. The rice and Savoy cabbage should be added at the end and then when everything is ready just serve.
- Polenta botched: the variant with polenta best known in the area and very popular, especially the Milanese for ingredients that are Grana cheese, mushrooms and sausage. This dish is perfect to keep warm in winter.
- Panettone: the classic fluffy brioche eaten on Christmas Day is born in Milan in 1600 and since then embellishes every table in this highly important event, and young people love it just like adults. Even today in Milan there are many artisans who rigorously prepare it by hand. Panettone is obtained from a yeast dough made with eggs, water, flour, butter and additionally candied fruits, citron and orange peel and raisins.
- The barbarjada: an other Milanese sweet, but eaten during all year. Its name comes from its inventor called Domenico Barbaia and it is a beverage with coffee, milk and chocolate, you may want to accompany it with cakes or biscuits.