Famous as capital city of fashion, business, art and design, Milan is also internationally beloved for its gastronomy, a true milestone of Italian cuisine.
Milanese cuisine is based on products coming from the surrounding mountains and Lake Region, such as cheese and butter, as well as on products coming from the fields and from the many farms of the Po plain. Inspiration comes from the need to invent dishes from the simple earth goods, flavoured with aromatic herbs and prepared with particular cooking methods.

The true king of Milanese cuisine is the risotto giallo (rice with saffron), which stands by other famous typical dishes: among these, the costoletta (breaded veal cutlet), the ossobuco (braised veal shank with the marrow bone), the busecca (a tripe and giblet soup), the cassouela (pork and Savoy cabbage stew) and the special Christmas cake, panettone, each of which with a curious story to tell you through their ancient flavours.

Since ’70 and ’80, Milan has also welcomed and developed gastronomic traditions coming from other countries: they live next to the local tradition and confirm the international spirit of Milan. Here you can find Tex-mex, Japanese, Chinese, Indian, Ethiopic, Thai, Greek and many others restaurants proposing cuisines from all over the world: the curious attitude, typical of this city, has also brought to an interesting fusion of different traditions and produced a true creative gastronomic laboratory.

This is why in Milan you can enjoy the sparkling creativity and the great knowledge of the best Italian and International Chefs.

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