Cucina Milanese
Rome may be Italy's political capital, but Milan is the
country's industrial and financial capital, with the
Italian Stock Exchange and the head
offices of many of Italy's largest companies, including
Pirelli and Alfa Romeo. Some would also
argue that it's Italy's cultural capital; there is the Teatro Alla
Scala, which may be known for its opera performances but also has a superb
orchestra and a very fine ballet, and also the
Piccolo Teatro di Milano, one of
Italy's most important modern theaters. Nor is Milanese culture limited to the
stage -- most of the major Italian newspaper, magazine, and book publishers are
based in Milan, and the city also hosts the major Italian fashion shows.
In short, Milan is a dynamic city that is to Italy what New York is to the US.
And like New York, it's a culinary hotbed, attracting much of the best talent from throughout the Peninsula and beyond. This is very good for out-of-town people who come to visit, and also for Milanese with a taste for the exotic and innovative. It's less good for the traditional cuisine, which gets taken for granted by those eagerly bent upon seeking out the latest delicacy or the newest chef. To be frank, these people are missing out; though there is something exciting about an unexpected juxtaposition or an unusual presentation, traditional Milanese dishes are extraordinarily satisfying, inviting one to gather round the table with friends and spend some time together. In short, comfort food of the finest sort.
FOR EXAMPLE:
Minestrone alla Milanese
A refreshing
spring minestrone with peas and other garden delights.
Supa de Scigol
Milano's onion soup
is much like what they make in France, but perhaps richer.
Busecca – Milanese Tripe Soup
Don't blanch until you've tried it; this rich beany soup is winter comfort
food at its finest.
Ceci e Tempia di Maiale
Chickpeas
and pork temple (actually pork meat from throughout the head) is a Milanese
dish from the days of the Spanish occupation -- in the 1600s.
Riso con le Rape alla Milanese
Rice
and turnips make for a surprisingly delicate combination.
Risotto alla Milanese
One of the
symbols of Milan: a sinnfully tasty risotto made with saffron.
Risotto al Salto
What to do with
leftover Risotto alla Milanese.
Pappardelle alla Boscaiola
Pasta
with a rich, satisfying wild mushroom sauce.
Ravioeu Alla Milanese
Simple
Milanese ravioli with a meat-based filling.
Polenta Pasticciata alla Milanese
A
rich, elegant baked polenta dish with meat and mushrooms to keep winter at bay.
Polenta Vuncia
Polenta richly
layered with butter and cheese. Mouthwatering!.
Milanese Chicken Stuffed with Walnuts
A rich, tasty boiled chicken recipe that also yields good broth for soup or
risotto.
Vitello Tonnato
A classic summer
dish, and an indispensable part of the Ascension Day feast in Milano.
Involtini di Vitello alla
Milanese
Zesty involtini with a chicken liver and prosciutto
filling will be a erfect pickup dish.
La Cotoletta alla Milanese
A
breaded veal cutlet is simple, but can reach great heights.
Artusi's Cotoletta alla Milanese
"Anyone can make a veal cutlet," says Artusi, who proposes a tasty variation.
Piccata di Vitello al Prezzemolo
A
Milanese dish made with veal cutlets (or scaloppini) & prosciutto in a
zesty lemon-and-parsely sauce.
Stufato Milanese
A tasty Milanese
potroast for a winter meal.
Lesso fritto alla Milanese
Boiled
beef, sliced, fried or sauteed in butter, and served with risotto. Quite
satisfying.
Ossibuchi all Milanese
A great dish
from the simplest of ingredients.
Cassoeula
A rich, satisfying
Milanese pork and cabbage stew.
Asparagi alla Milanese
Classic
simplicity, with butter and (if you want) egg.
Biscottini di Milano
Simple lemony
cookies that you'll have to make more of.
Charlotte alla Milanese
A rum-laced
apple-and-bread pudding.
Panettone
Milano's classic
Christmas Cake!
A presto,
Kyle
Phillips
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