Nervetti in Insalata: Discover Milan’s Traditional Antipasto

A classic Milanese antipasto that will complete your authentic culinary journey in Milan.

Photo by: Risoelatte restaurant

Milanese cuisine offers a great variety of meaty meals, with a few standout dishes like Ossobuco, Cotoletta alla Milanese, and the clever use of boiled meat in Mondeghili. These meals are all served warm and are perfect for comforting you, whether it's cold outside or you just need a hearty bite. Though traditional, these Milanese dishes have stood the test of time and still feel very current. They appeal to most people with their soft and crunchy textures, resembling dishes from other cuisines, like schnitzel and meatballs, and they use common cuts of meat. But that's not the case with Nervetti, a traditional antipasto of Milan.

Insalata di Nervetti is a traditional northern Italian dish made from parts of the legs, like the knee and foot of a calf. These are boiled, cooled, and gelatinized, then sliced and seasoned with vinegar, salt, and pepper, and served with onions, as described by the Accademia Italiana della Cucina. Sometimes, beans or other vegetables are added, depending on the region and personal taste. If it’s not intriguing enough that the dish is gelatinous and uses less popular cuts, it's also served cold. It doesn’t seem like the type of dish that would catch on with younger generations or tourists, but to my surprise, I ended up enjoying it.

I tried it in a classic Lombard trattoria as a starter. I asked for a small portion because I wasn’t sure how much I’d like it. When the plate arrived, it was small but still a generous serving, and I began to worry that I’d have to leave most of it. But I was there to experience local flavors, so after a moment of hesitation, I dove in. The first thing that hit my palate was the classic gelatinous texture, followed by a tangy sourness—it wasn’t promising at first. But soon enough, everything blended together with the very soft meat, revealing a dish far more delightful than I had expected. I enjoyed it, finished it all, and found it added a great balance to the rest of the meal. Interestingly, this dish reminded me of traditional, simple Eastern European and Jewish Ashkenazi cuisine, like Calf's Foot Jelly, which also uses similar cuts and embraces the natural gelatin, served cold.

Just like Calf's Foot Jelly, this dish reflects the heart of home cooking—turning humble ingredients into something delicate and flavorful. It’s a beautiful reminder of how necessity can lead to creativity, and I’m already looking forward to trying it again.

Today, you can still find Nervetti in some Milanese and Lombard trattorias, butcher shops, and delis, either as a takeaway or with the meat prepared and ready for seasoning and plating. Check out our Milan guide to discover the best places to savor traditional Nervetti in Milan.