What to Eat in Milan and its Region

Lombardy (Milan’s region) cuisine has a distinct culinary identity that very often differs from what we consider classic Italian food. The recipes are often richer, made with butter, cream or cheese, reflecting the region’s cooler climate, and agricultural and local traditions. Whatever the dish, you’ll find a deep connection to Italy’s Cucina Povera, whose hearty dishes made from humble ingredients are often served right alongside more refined dishes. Look out for these northern Italian delicacies as you visit Milan and its surroundings.

• Risotto alla Milanese – Saffron-scented risotto, finished with butter and Parmigiano Reggiano (and sometimes bone marrow). It is emblematic of Milanese cuisine, first created in 1574.
• Other risottos – Risotto alla Monzese, with luganega sausage and saffron; butter and Parmigiano; Taleggio; pumpkin; porcini mushroom; and radicchio. But creativity is king here so be sure to scan the risotto selections of the menu for tasty combinations.
• Ossobuco – Braised bone-in veal shank cooked with minced vegetables. It is traditionally served with gremolada (finely chopped parsley, lemon zest, and garlic) and often paired with risotto (alla Milanese).
• Cotoletta alla Milanese – Breaded, often bone-in veal cutlet fried in clarified butter; an absolute Milanese classic.
• Cassoeula – A hearty winter stew of pork cuts and cabbage found in the most traditional restaurants. A stalwart of Lombard Cucina Povera.
• Mondeghili – Every region in Italy has their own version of polpette, or meatballs, but Milan’s are made with a twist. Instead of ground meat, the locals rejuvenate leftover roasts with bread, cheese egg, and spices, such as nutmeg. They are coated with bread crumbs and fried.
• Busecca – Tripe soup with beans and vegetables, long associated with popular taverns and working-class traditions.
• Polenta – Polenta (like cornmeal) is a favorite staple in the northern region, most often topped with saucy stews of meat or mushrooms and even cheesy fondues.
• Polenta Taragna – The buckwheat version, often mixed with butter and local cheese, typical of the Bergamo and Valtellina areas.
• Pizzoccheri della Valtellina – Short buckwheat tagliatelle with potatoes, cabbage, and/or leafy greens, butter, garlic, and mountain cheese.
• Sciatt – Fried buckwheat fritters filled with melted cheese, originating in Valtellina. These are absolutely irresistible.
• Manzo all’Olio – Braised beef roast, slow-cooked in olive oil, onions, and aromatics rather than wine. Often served with polenta or mashed potatoes to soak up the juices.
• Casoncelli (Ravioli from Bergamo) – Traditional stuffed pasta from Bergamo and Brescia, usually shaped like a half-moon. Fillings vary but often include bread crumbs, cheese, herbs, and meat or pancetta, seasoned with nutmeg. They are usually topped with brown butter, sage, and grated cheese.
• Mascarpone – Fresh cream cheese developed in Lombardy, central to many regional desserts, like Tiramisu’ (which was consequently first invented in the Veneto). Traditional Panettone is often served with a creamy version spiked with rum or brandy, making the yeasted Christmas cake ever more decadent.
• Taleggio (cheese) – Washed-rind cow’s milk cheese from Lombardy with ancient origins and a strong flavor.
• Gorgonzola (cheese) – There is a town outside Milan called Gorgonzola that has a festival every year, available in mild (dolce) and sharp (piccante) styles, or even served as a “tort” with mascarpone, which softens the sharpness of the blue cheese. The DOP version extends to Piedmont as well.
• Panettone – Milan’s famous Christmas bread, dating back to at least the 15th century, enriched with butter, eggs, raisins and candied fruit. Nowadays, you can find delicious variations that include pistachio cream or pear and chocolate.
• Milan is also home to a cornucopia of ethnic cuisines (not to mention other Italian regions), from every corner of the globe – the world’s cuisine is truly Milan’s oyster.