A mere taste of a traditional Milanese dish and you are already in Milan, with its thoughts, moods, characters and its inhabitants ready to pass on philosophy and culture through its food.

Some aspects of the city’s traditional cuisine, that identify themselves with certain flavours and even colours, have not only resisted the assaults of fashions and the trends of the moment, but have come out the other side even stronger. At the most, it surrenders to an attempt at modification, in an environment that has always been naturally receptive to novelties and experimentation, even the more risky and extreme.

The famed Risotto alla Milanese, incomparable and divine, with its splendid and inimitable yellow colouring, is delicate and sophisticated and even profound and intense in taste, as though it reveals its own very characteristic Milanese trait.

Then there are the dishes that warm you up, dishes of “survival”, for those who were obliged to stay out in the cold, or do laborious work and needed to consume vast quantities of calories. These are the casserole with meat and vegetables, Ossobuco and even minestrone, rich with vegetables and intense in flavour. All these can all still be suggested, recommended, sampled, tasted and savoured in a triumphant kaleidoscope of flavours.