Milan food as with most Italian cuisines takes influences from Roman and Greek cuisines. Most of the cooking is done using butter and cream. Wine and cheese are important facets of Milanese cuisine.
Cultural Influences on Milanese Cuisine
Regional Milan cuisine is based on ingredients like rice, maize, pork, butter, beef and lard. Rice is the staple food in Milan and it is often used in soups and appetizers called risotto which is basically rice simmered in meat or fish broth. The popular version of risotto known as risotto alla Milanese that is typically served with many typical Milanese main courses like cotoletta alla Milanese and ossobuco alla Milanese. Ossobuco alla Milanese is fried mutton cutlet cooked with bone. Cotoletta alla Milanese is veal shanks braised with white wine, meat broth and vegetables.
Some of the popular Milanese dishes that are the highlights of Milan food are given below
- Cassoeula – A typical Italian winter dish that is made using pork and cabbage.
- Cremonas Some other regional Milanese recipes include -
- Mostarda – Rich condiment prepared using mustard syrup and candied fruit.
- Valtellina’s Bresaola – Salted beef that is air dried.
- Ravioli – Thin pasta dough with meat or vegetable filling.
- Mantuas tortelli di zucca – A type of ravioli made using pumpkin filling.
- Polenta is a dish prepared by using crushed maize). This dish has evolved from earlier forms of dishes like pulmentum that was famous during the Roman empire.
Apart from these there are various types of meat stews including mutton, meat and turkey stews.
Milan is famous for regional cheeses like Taleggio, Robiola, Crescenza, Grana Padano and Gorgonzola.
The most popular regional dessert is panettone cake which is sweet bread with candled citron, orange, lemon zest and soaked raisins. The desserts are good accompaniments to Milan food.