Ossobuco - veal shank with buttercream crumbles
Ossobuco is one of Milan's most traditional dishes. It is made from veal shank cut into thick slices with a bone in the middle. This is where the treasure of the dish lies - the bone marrow, which becomes as soft as butter after slow braising.
The meat is prepared using the slow-cooking method: first it is lightly roasted, then simmered with white wine, stock, root vegetables and herbs. A proper ossobuco is supple, crumbles under the fork and its taste is pure, without unnecessary extra ingredients. Traditionally, it is served with gremolata - a mixture of lemon zest, garlic and parsley that adds freshness to the dish.
Risotto alla Milanese - a creamy Milanese classic with saffron
Risotto alla Milanese, a dish that looks simple at first glance but requires perfect technique, is an essential part of Lombard gastronomy. The base is Carnaroli or Arborio rice, butter, onions, white wine and a good quality meat or bone broth.
The most important ingredient is real saffron, which gives the risotto its golden colour and characteristic aroma. A good risotto alla Milanese should be creamy, not dry and not runny.
It is the ideal accompaniment to ossobuco - and when the two dishes are combined, one of the most iconic combinations in all of Italian gastronomy is created.
Panettone - the Milanese king of Christmas
Milan is the birthplace of one of the most famous Christmas desserts in the world. Panettone is a tall, fluffy loaf of yeast dough that goes through a long, often two-day process. Raisins and candied orange or lemon zest are typical, adding flavour and character to the sweetness.
It is often confused with Verona pandoro, but the differences are clear: panettone is fruity, airy and aromatic. Pandoro is purely buttery, without fruit, with the texture of a finer sponge cake.
In Lombardy, panettone is a symbol of tradition, craftsmanship and festive atmosphere.
Lombardy offers a cuisine that is hearty, elegant and based on careful practices. Ossobuco represents the power of slow cooking, risotto alla Milanese the perfect work with rice and saffron. And the panettone reminds us that even a sweet tradition can be a masterpiece. Three dishes that define the taste of this northern Italian region.
