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Where to eat
Saffron risotto, cotoletta, ossobuco, cassoeula and panettone: the dishes of Milanese tradition, what to order and how to spot a good trattoria.
Must-tries: risotto alla milanese and cotoletta
In winter: cassoeula and ossobuco
Sweet: panettone, available all year round in pastry shops
The “yellow” saffron risotto is the city’s signature dish, finished with butter and cheese. In its most classic version it is served with ossobuco, braised veal shank topped with gremolada, a mix of lemon zest and parsley.
A bone-in veal chop, breaded and fried in butter. The traditional version is thick; the “elephant ear” version is pounded thin and as big as the plate. It is served simply with a wedge of lemon.
Panettone was born in Milan: you’ll find it in pastry shops almost all year round. Early in the year look out for Carnival chiacchiere, and at Easter for the colomba.
Look for trattorias with handwritten menus and daily specials: they’re often the most authentic. Many traditional dishes can also be found near the suite: see our picks in the guide on where to eat.
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