Regional cuisine

What to eat in Milan

10 typical dishes of Milan with cultural context, origin story and verified restaurants.

Regional cuisine

Barbajada is a hot, velvety drink-dessert with a deep brown color, topped with a cloud of frothed milk or whipped…

Cassoeula is a sumptuous, steaming dish in which long-stewed Savoy cabbage intertwines with various cuts of pork until…

The Milanese Veal Cutlet is a generous bone-in veal chop, breaded and browned in butter until it develops a crisp…

The michetta sandwich with cured meats is a light, crispy roll with a distinctive star shape and an almost hollow…

Mondeghili are small golden, fragrant meatballs, fried in butter until they form a crisp crust that encloses a soft…

Veal cartilage salad appears as thin, glossy, translucent strips of veal cartilage mixed with sliced onion and dressed…

Ossobuco alla milanese is a thick cut of veal shank slowly cooked until extremely tender, with the central bone…

A golden, compact disc, riso al salto appears like a large crisp wafer, deep golden in color and fragrant with butter…

Milanese Risotto appears with a deep golden color, glossy and enveloping, given by the saffron that tints every grain…

Milanese tripe, affectionately called "busecca", is a thick, fragrant soup in which strips of tripe simmer slowly with…

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