Italie

Que manger : Milan

Milan blends high‑end fashion with hearty Lombard cuisine. Traditional dishes sit alongside a lively aperitivo culture.

Plats locaux à goûter

Risotto alla Milanese

Creamy rice cooked with broth, butter, cheese and saffron; served at lunch or dinner.

Ossobuco

Veal shank slow‑cooked with vegetables and wine, often paired with risotto.

Cotoletta alla Milanese

Thin veal steak breaded and fried, a staple for lunch in trattorias.

Panettone

Tall, fluffy cake with raisins and candied fruit, eaten especially during holidays.

Polenta Taragna

Coarse corn and buckwheat boiled with butter and cheese, common in winter.

Cassoeula

Hearty stew of pork ribs, sausage and cabbage, traditionally enjoyed in cold months.

Negroni Sbagliato

Campari, sweet vermouth and prosecco; a popular aperitivo drink.

Bicerin

Layered espresso, chocolate and milk, served in historic cafés.

1
Via Torino
Street of bars and enoteche; perfect for aperitivo and quick bites.
2
Mercato del Duomo
Indoor market near the cathedral; offers fresh produce, cheese and street food.
3
Navigli district
Canal area with numerous trattorias and snack stalls, especially lively evenings.

Photos : Wikipédia / Wikimedia Commons

Lunch runs 12:30‑14:30, dinner 19:30‑21:30; expect a short wait for popular spots.
A coperto of about €2 per person is common; tipping is optional, round up the bill.
Reserve tables for dinner in central areas, especially on weekends.