Italy’s Milan is a city of many talents and enticements and one of the most appealing of them is the delicious cuisine. One of the hallmarks of the cooking from the Lombardy and Milanese region is rice instead of macaroni or polenta. because Lombardy is landlocked, seafood dishes are not one of the main attractions but meats and especially veal certainly are and so is the liberal use of butter.

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Food Specialties of Lombardy and Milan

Osso Buco is a dish famous around the world served in some of the finest restaurants. Its ingredients include veal shank and are braised along with wine, stock, onion and tomato. The garnish that it’s topped with is lemon rind, garlic and parsley and called Gremolata. The marrow that adheres to the hole in the bone is said to be the choicest part of the dish.

Because rice is the choice of side dishes, it is in its truest glory when made into Risotto alla Milanese. It is a colorful and delicious side dish that is the perfect accompaniment to any main entrée such as Costoletta alla Milanese. This is a veal chop that is breaded and is an offspring of Austria and Germany’s Wiener Schnitzel.

If you like minestrone soup you will fall in love with it in the region where it originates. Minestrone is a soup that is thick with vegetables, rice or sometimes pasta. The region of Liguria tries to claim the credit for this tantalizing specialty as well.

Lombardy Cheeses

There are a few regional cheeses of the Lombard area and they include Taleggio which is ripened on the surface, Bel Paese which is mild and creamy and the popular Gorgonzola with its blue veins. The only special beverage indigenous to the area is Campari. It’s an aperitif that is bitter sweet and served in trendy cafes and bars around the world.