Uncover Milan’s Authentic Flavors: What to Eat in Milan
Roi Gold- Sep 19, 2024
- 6 min read
Updated: Sep 29, 2024
From Nervetti to Ossobuco and Risotto alla Milanese, to the dessert no one speaks about. A curated guide to help you experience the true traditional taste of this chic city, from antipasti to desserts — here’s what you need to know when visiting Milan!
When I first traveled to Milan, all I heard and read about was fashion, design, and luxury—a place that would make me feel like a true town mouse. Milan was never meant to be my main destination during my travels through Italy; it was more of a connection city, a stopover before the real adventures began at places like Lake Como or Lake Garda. Nevertheless, I wanted to make the most of my time there. I started exploring: I wandered through the glamorous Brera, strolled along the picturesque Naviglio canal, marveled at the Duomo, and let my feet guide me through side streets and diverse neighborhoods. It was a captivating blend of history and modernity, with a mix of rough and polished elements, constantly transitioning between the past and the future. Yet, over five visits, my experiences in Milan always felt somewhat incomplete, as though I was on the verge of discovering something meaningful but couldn’t quite grasp it.
For me, a city’s identity often reveals itself through its food, and I frequently learn about a culture through its cuisine. While Milan, like any metropolis, offers a range of excellent restaurants and a fusion of tastes from different regions and countries, I was still searching for the plates that would tell me the story of this city, the capital of Lombardy. Despite having memorable sushi experiences, I couldn’t find the dishes that truly captured the essence of Milan.
Recently, however, something changed.
In researching for The PASCO Guide, I uncovered a side of Milan that had eluded me beneath its glamorous exterior—a down-to-earth food scene deeply rooted in history and tradition, offering a genuinely enriching experience. Suddenly, amidst some of the high-end streets and just outside the city’s core, I discovered comfort cuisine that provided warmth and a sense of home, far from the polished image Milan is known for.
Here are the true Milanese dishes that have become synonymous with my journey through Milan’s local eats:
Nervetti
A traditional Milanese dish made from veal cartilage, marinated in vinegar and served cold with onions and parsley
Taste: It has a slightly gelatinous texture, with a mild flavor that is enhanced by vinegar and onions. It actually reminded me of classic Eastern European dishes.
Typical ingredients: Veal tendons, onions, vinegar, parsley, olive oil.
When it’s eaten: Typically served as an Antipasti, it’s enjoyed all year round.
I know, It’s not the most appealing dish at first glance, but once you get past the appearance, it’s surprisingly satisfying!
We found that it has become rare over the years, but we were able to find top picks where you can still try it!🎖️ Check our PASCO Guide top picks for where to try Nervetti!
Risotto alla Milanese
A creamy, saffron-infused rice dish made with a rich broth, featuring al dente rice for a subtle bite.
Taste: Rich and creamy, thanks to the broth and marrow, with a gentle kick from saffron. The al dente rice offers a delicate texture and absorbs the deep flavors of the broth.
Typical ingredients: Rice (often Carnaroli or Arborio), saffron, butter, Marrow, Parmigiano Reggiano, beef broth, white whine.
When it’s eaten: Commonly served as a first course (primi) at lunch or dinner.
A timeless classic and probably the most famous Milanese dish—I definitely understand why!
Riso al Salto
A crispy dish that cleverly uses leftover risotto alla milanese by frying it in butter until golden, while keeping a soft interior.
Taste: Crispy bites on the outside, with the flavor of the rich risotto alla milanese on the inside.
Typical ingredients: Leftover risotto alla milanese, butter.
When it’s eaten: Commonly served as a first course (primi) at lunch or dinner.
This crunchy bite is a delightful way to enjoy a regional variation of the classic Risotto alla Milanese. 🎖️ Find top picks for Riso al Salto in our guide!
Ossobuco
Slow-braised veal shanks served with the bone and topped with gremolata.
Taste: Tender, melt-in-your-mouth texture with the richness of marrow, complemented by a gentle kick from the gremolata.
Typical ingredients: Veal shanks, white wine, vegetables, broth, and gremolata (parsley, garlic, lemon zest).
When it's eaten: A main course (secondi), enjoyed year-round but especially favored in colder months as a hearty dish, typically served at lunch or dinner.
To me, this dish was one of the most comforting experiences I had in Milan, as nothing says home-cooking like slow cooking (especially when served with rice!).
P.S. - The meal in the photo was very generous, so much so that I had to ask to take it home! (Rest assured, I finished it after my walk back to the apartment.)"
Cotoletta alla Milanese
A generous-sized, medium-thickness veal cutlet with a golden, crispy exterior from frying in butter.
Taste: Gentle crisp on the outside with tender veal inside, offering a perfect balance between richness and crunch - or perhaps shall I say - a Milanese schnitzel.
Typical ingredients: Veal cutlet, breadcrumbs, butter, egg.
When it’s eaten: A main course (secondi) typically served for lunch or dinner throughout the year.
Pro tip: Keep in mind, it’s usually a large portion, so go easy on the antipasti and primi!
Cassoeula
A hearty and flavorful dish featuring various cuts of pork and cabbage, slowly cooked with vegetables to create a rich and satisfying meal.
Pronunciation: "ka-so-la". Lombards have their own way of saying it, but this should help you sound pretty spot on!
Taste: Robust and savory, with the cabbage absorbing the rich flavors of the pork.
Typical ingredients: Pork (various cuts like ribs, sausages, skin), cabbage, vegetables such as tomato, carrots, celery, onion.
When it’s eaten: A main course (secondi), traditionally a winter dish, perfect for cold days. Typically served at lunch or dinner.
While it's mainly served in winter, we found places where you can enjoy it all year round!
Trippa alla Milanese (busecca)
A warming, hearty dish made with tripe in a rich broth, enriched with Parmigiano Reggiano.
Taste: Slightly chewy, with a deeply savory broth that’s enriched by the addition of Parmigiano Reggiano.
Ingredients: Tripe, onions, carrots, celery, tomatoes, Parmigiano Reggiano.
When it’s eaten: Best enjoyed in the colder months as a warming and hearty second course.
While it's served mainly during winter, we have found where to have it all-year round!
Mondeghili
A comforting meatball with a crispy exterior, traditionally made from leftover meat.
Pronunciation: "mon-deh-GHEE-lee". Now you can order it like a local!
Taste: Soft and flavorful inside with a crispy exterior.
Ingredients: Beef, sausage, bread, Parmigiano Reggiano, egg, garlic, parsley.
When it’s eaten: Served as a second course or snack, typically year-round.
Pro tip: Try them all! While some dishes stick to traditional recipes, Mondeghili can vary widely—from the type of meat used to the toppings and dips.
One of my favorite comfort bites in Milan! with delightful variations across the city.
Panettone
A light, festive Christmas cake with raisins and candied fruits.
Taste: Taste: Light and fluffy with a slightly sweet dough, offering a delightful hint of fruity flavor. The sweetness can vary, as I've tasted different levels, but it is usually mild—though I’m not much of a sweet eater!
Ingredients: Flour, eggs, butter, sugar, raisins, candied fruit.
When it's eaten: Typically enjoyed as a dessert or snack, traditionally served during the Christmas season.
Pro tip: You might be surprised by the generous portion, but don’t worry—it’s generally light and fluffy.
While it's mainly served during Christmas and typically as a whole cake, we found places where you can enjoy a slice of it all year round!
Barbajada
A rich, creamy drink made with chocolate and coffee, topped with whipped cream.
Taste: Creamy, rich, with a bittersweet balance between chocolate and coffee.
Ingredients: Cocoa, coffee, milk, sugar, whipped cream.
When it’s eaten: As an afternoon or evening drink-dessert, especially in winter.
This is a rare find these days, but good news! we were able to find top picks to try it out! 🎖️ Find Barbajada in our PASCO Guide!
Just as Milan’s architecture seamlessly blends the old with the new, its culinary scene offers a similar contrast. While the city is known for its modern cuisine, diving deeper reveals a wealth of traditional dishes.
Discovering these regional eats will give you an authentic taste of Milan's rich heritage and a true sense of its culinary heart.