Three classic Milanese dishes to try:
Risotto alla Milanese
The rice dish famous the world over is found across Italy, but the Milanese version sets itself apart with the addition of saffron, which gives the dish a yellow hue. It is often served with ossobucco on top.
As with all classic dishes varying levels of quality of this dish are found in the city, but you’ll find an authentic version in Ratanà. ratana.it
Cotoletta alla Milanese
There are two things to check when you order this veal cutlet in Milan to ensure it is genuinely prepared as tradition dictates. It must be pan-fried in clarified butter and the meat must come from milk-fed veal. Beyond these points, this classic is served in many guises, thin or thickly cut, on or off the bone – all versions seem to be acceptable. Visit Trattoria del Nuovo Macello for a highly regarded hunk of meat. trattoriadelnuovomacello.it
A very Italian kind of meatball. Traditionally made with leftover beef; but today other meats such as sausage and salami are used to enhance flavour. Mixed with bread soaked in milk, beaten egg, Grana Padano cheese and garlic or onion the meat becomes oval-shaped meatballs, coated with breadcrumbs and fried in butter. Ristorante alla Cadegra’s version comes recommended.ristoranteallacadrega.it
Three restaurants to visit:
Trattoria Masuelli San Marco for traditional dishes in a classic setting.
Antico Ristorante Boeucc for a dining experience in Milan’s oldest restaurant.
Giacomo Arengario for dinner with a view. This modern restaurant has superb views of the Duomo.
Treat yourself in Milan:
Negroni Sbagliato: a Milanese mistake
This now popular aperitif was conceived by mistake in the famous Milan Bar Basso in the 1970s. When the bartender set about making a classic negroni – made up of equal parts gin, Campari and sweet vermouth – he accidentally grabbed the bottle of prosecco instead of the gin. To his surprise the guest did not send it back. Sbagliato may be Italian for mistake, but the twist on the classic has turned out to be a classic in its own right and bartenders around the world has come up with countless variations of the negroni. Head to Bar Basso for an original Sbagliato. barbasso.com
A panettone to take-away
October is a little early for a Christmas treat, but why not bring home one of the finest examples of this Italian Christmas delicacy. The light and airy sweet bread loaf, complete with sultanas, candied orange and lemons, is one of the symbols of Milan. A couple of bakeries ensure that the sweet loaf is available all-year round. One of them, Pasticceria Marchesi, open since 1824, sells some of the best examples – carry one home with you and enjoy a Milanese tradition with a glass of sweet wine. pasticceriamarchesi.com
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