Milan cuisine: What food is best known for?

What´s unique about Milan´s minestrone?

Minestrone is a soup dish that’s famous the world over but, of course, it has its roots in Italy. However, each region has its own take on the classic soup dish, with minestrone Milanese, a version that’s unique to the area.

The soup dates back to Ancient Rome where it was initially popularised by the fact it contained plenty of cereals, vegetables and legumes, all of which make up the ‘frugal diet’ that was advocated by the Romans.

Packed with herbs like basil, sage and parsley, minestrone Milanese truly is a feast for the senses with its stunning aroma complemented by its rich taste that’s bolstered by pancetta and the addition of a sprinkle of parmesan cheese.

Unlike other Italian regions, Milan’s take on the dish sees Arborio rice used instead of pasta.

Milan cuisine: What kind of food is ossobucco Milanese?

Ossobucco, which translates to ‘bone with a hole’, is a classic Lombardian stew that has been served in Milan for generations. This denotes the use of veal bone shanks in this dish, which happens to be one of the city’s favourites.

The dish also contains vegetables, white wine and a vegetable stock broth, but the modern tendency to add tomatoes is a controversial point for some, with purists believing they have no place in the stew.

The ossobucco is topped with Gremolata, which is a green sauce made up of parsley, lemon and a hint of garlic, and often served with a risotto.

If you want to speak like a true Milanese then you should ask for an ‘òss bus’.

What is veal Milanese and how is it different to a schnitzel?

Once again, veal features on this guide! The tender meat is the main ingredient in the much beloved cotoletta alla Milanese or simply veal Milanese, which is a cousin of the better-known Austrian wiener schnitzel.

The difference between the two is that the Milanese version uses loin meat, often including the bone, whereas Austrians prefer to use boneless rump meat.

Veal Milanese is arguably Milan’s signature dish and is a popular choice with locals and tourist alike. 

In traditional versions of the dish, the loin bone remains in place but regardless of whether the bone is included, the veal is always fried in a mix of bread crumbs, lemon, and flour.

One things for sure, you’ll never be short of an eatery that’s serving these classic Milanese dishes. Alternatively, Collegiate Europe students can cook up their own Milanese storm in our fully equipped kitchen at our Milan North accommodation. Find out more about all our services and ask for a place at Collegiate Milan North. We provide you with the highest quality to make the most of what will probably be one of the most important experiences of your life!