Page 170 - (DK Eyewitness) Travel Guide - Milan & The Lakes

168  TR A VELLERS ’ NEEDS

The Flavours of Milan and the Lakes

As a powerhouse of industry, finance and fashion, Milan, more
than any other Italian city, has embraced international cuisine.
The Milanese are quick to adopt new culinary trends and food fads
come and go. But there has also been a long-standing interest in
rediscovering the historic cuisine of the region. Like the prosperous city
itself, this traditional food is rich. Milanese risottos are laced with butter and
Parmesan, and even the local asparagus is likely to arrive at the table topped
with an egg and grated cheese. Increasingly chefs are now scaling down the
fats and substituting olive oil to suit today’s health-conscious palates. Asparagus

peasant diet, combining rule in the 16th century led to
whatever meat, grains and rice being grown with other
vegetables happened to be crops along the Po valley. This
available. Filling minestre soups was used to make risotto – a
with added rice or pasta stem direct descendant of paella.
from the same tradition. A Saffron, cultivated locally, was
more elaborate cuisine also added to flavour Milanese
developed at the courts of risottos, giving them their
the ruling Visconti and Sforza characteristic yellow hue.
families. Recipes created there Again, the grain was cooked
are still being prepared by with anything that was in
Milanese chefs today. Spanish season to make a filling
Grana Padano Gorgonzola Fontina
Selection of salami at a delicatessen, Bel Paese
Cremona
Milan
The city is surrounded by
vast agricultural plains that
provide an abundance of
fresh produce, including
meat, cereals, cheese and
vegetables. The Milanese are
great meat-eaters – pork,
veal and game are all very Taleggio
popular. The region’s typical Mascarpone
hearty casseroles were once
the staples of the local Mouthwatering range of northwest Italy’s excellent cheeses
Local Dishes and Specialities
Rich dishes with meat and offal are
traditional Milanese fare. Meals often
start with slices of cured meats or
the fine-grained salame di Milano.
Popular main courses include
cassoeûla, a rich stew of pork,
cabbage and sausage, served with
polenta; busecca alla Milanese, tripe
with onion, carrot, sage and celery; and
fritto misto alla Milanese, fried mixed offal
Panettone coated in breadcrumbs. Seasonal specialities are
fagiano alla Milanese, braised spiced pheasant, and
rise spargitt, rice and asparagus. From the lakes come alborelle Risotto alla Milanese Rice is
fritte, tiny fish, floured and deep-fried, and missoltini, shad, air- cooked slowly with onion, stock,
dried then salted and flavoured with bay leaves. A selection of wine, butter, grated Parmesan
regional cheeses is usually served at the end of a meal. and golden saffron.

168-169_EW_Milan.indd 168 20/10/16 3:20 pm
Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
(SourceReport v1.5)
Date 8th November 2013
Size 125mm x 217mm