Eating in Milan

As for mostly of Italian cities, Milan too has its own cooking tradition. The real king of Milan’s tables is the butter, it is used in the greatest part of dishes: in the risotto, in the breaded veal cutlet and in the “panettone”. Among the first courses, the most famous is the “risotto alla milanese”, made with saffron. The traditional recipe says that it should be added beef marrow too, but currently it’s not very used. An other first course typical is the “busecca” (from this dish, the Milan city dwellers were called “busecconi”), which is a dish made of stewed tripe. The second courses are very rich: the breaded veal cutlet (in Italian: Cotoletta alla milanese) must be made with veal meat, with or without bone, and it should be fried in the butter, but nowadays the greatest part of people prefer the more healthy oil of olive. The “cassoeula” it’s a very rich dish, made with savoy cabbage and the “poor” parts of the pork. If you prefer sweet dishes, in Milano were born two of the most known Italian cakes: the panettone, which is traditionally made for Christmas, and the “colomba”, which is made for Easter. The cheese production gives other typical productsm for example: stracchino, mascarpone, grana of Lodi and the tasty gorgonzola.