Italian Food Tour – BEST OSSOBUCO + 10 Must Eat Foods in Milan, Italy!!

🇮🇹 Best Italian food in Milan!
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MILAN, ITALY – Welcome to Milan, the capital of the Lombardy region of northern Italy. Of course Milan is one of the world’s fashion capitals, but it’s also known for its unique Lombadian food. Today I’m taking you on an ultimate Milan Italian food tour to eat 10 of the best Italian dishes you have to try when you’re in Milan!

Huge thank you to my friend Caterina Torella (https://www.ontourwithkeit.com/) – She is a fantastic Milan tour guide, passionate about her city and loves to eat local food!

Here are all the restaurants and places we ate at, including all 10 Italian foods you have to try in Milan!

Trattoria Bel Belé, Milan, Italy (https://maps.app.goo.gl/c55dsiKfrUorAK4RA)
1. Nervetti – Traditional meat jelly salad
2. Risotto alla Milanese – Milan style rice with cheese and saffron
3. Ossobuco – braised veal shank with “bone hole” marrow

Il Cannolo, Milan, Italy (https://maps.app.goo.gl/P46p8DYjBv4P6B516)
4. Panettone – Milan style sweet bread with dried fruit

Rossi & Grassi Salumeria, Milan, Italy (https://maps.app.goo.gl/pdGVec6pgDsvmBPb9)
5. Gorgonzola – Northern Italian pungent cheese with blue veins

Il Cestino, Milan, Italy (https://maps.app.goo.gl/t6MSUVSNpLVW1HbZ7)
6. Cotoletta alla Milanese – Milan style fried veal cutlet

Bar Quadronno, Milan, Italy (https://maps.app.goo.gl/2B3jNPwjG5DaoC387)
7. Panini – Small toasted sandwich popularized in Milan

Al Matarel, Milan, Italy (https://maps.app.goo.gl/Bg7RDGqzQXsva5ct5)
8. Busecca alla Milanese – Milan style stewed tripe
9. Mondeghili – Milan style meatballs, this version for winter
10. Cassoeula – Traditional dish of pork ribs, trotters and head, braised with cabbage
Bonus – Polenta Fine Del Mondo – Polenta with fried eggs, porcini mushrooms, white truffle

Finally, what were my favorite foods of the tour? There’s no doubt, Ossobuco is one of the prized dishes of Lombardy, and truly a magnificent dish you have to try in Milan!

I hope this Italian food tour will give you some great ideas about what to eat when you visit Milan, Italy.

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Welcome to Italy today I’m going to take you on an ultimate Italian food tour to eat 10 of the best dishes in Milan that is the real deal Chef Andrea the man wow oh man what a dish takes one month to be ready M the elephant

Ear wow how long has she been running the restaurant 63 years look at that yes nothing is light in Milan and I’d love to know which food is going to be your Favorite hey everyone hope you’re having an amazing day it’s marqueen great to be in Milan Italy and we’re about to meet up with Katarina she is a local guide and loves to eat and we’re on our way to the first place Katarina very nice to meet

You where are we going first well we are going to a family business where we are going to taste Milan also and some other things that we are going to see now nice okay oh nice oh oh nice okay we’ve come to the restaurant early before they open the restaurant is

Called pror B and met with Chef we’re going to immediately go into the kitchen to see some of the cooking before we eat and onion okay the cutl with the bone in yes dusted with flour okay okay okay and that goes into butter you make it with the body the

Body okay so that’s the the ve shank so we’re immediately getting started on what is probably the most iconic important dish in all of Milani’s Cuisine oo yes oh man that’s starting to sizzle in butter oh that’s already smelling good this is the magic of CH everything together okay okay oh wow

So the uko goes off and now goes on the sopito this is the kind of the vegetable base looks like celery carrots maybe onions in there oh looks like maybe a little stock goes in so Oh oh it’s browned the bone marrow the ve has browned in the butter into the sopito oh oh beautiful look oh and the butter goes on oh that’s the caramelized brown butter wow stuff 1 Hour 1 hour and 40 oh so it needs to cook now for over 1 hour okay 1 hour

Later lucky for us Chef Andrea already has one Prepared wow okay garlic lemon parsley seasoning oh man Okay rice okay Riso B butter butter uh onion onion uh saffron saffron yes cheese okay cheese okay and is it is it most common to eat osuko with risoto so yes you put it on side of Theo or on the top okay it depends because cook it like

This itself it’s a so this is butter melted butter onion oh all of that is inside okay so there’s melted butter and onions oh man and the saffron and the rice and the saffron is already in there that really yellow golden color oh nice by the

Way very nice how long it cooks for 18 minutes okay Yes the last oh what is it it’s the the knee of the beef the knee the knee of the beef onion vinegar a little bit of oil salt and pepper pepper Chef Andrea he’s what an amazing character and personality and such friendliness and here it is the netti n

Alam Milan Al yes flies around the kitchen smiling oh you can tell he’s so passionate he loves what he’s doing the Roto is coming along nicely oh I love that golden yellow color that needs to cook for about 18 minutes to be precise uh so that it has a nice chewy

Texture oh yes chef Andrea the man okay thank you oh thank you do you want some bread too oh yes sure sure sure cuz typ we would eat this with bread you know that when we go to Spain or France as soon as they understand that we are Italian the first thing that

They bring to us to the table it’s the bread oh okay okay so Italians are known for bread bread eaters bread eaters bread eaters yes yes yesti okay and this is like making use of the full cow the cow knee you see like I think it looks

Like tendon looks like some tendon yes uh nerves and nerves cow nerves and tendon going in with the bread and the fork oh man and with the bread oh oh that’s amazing how is this NE I love it oh it’s so good the the gelatinous chewy texture the tendon oh

It’s really nice and this is just the anti pasta really rich and heavy but also um like cooked perfectly where it’s really clean I like the acidity the the sourness that contrasts the richness and that the I think the onions as well and then the the pepper that’s the Final Touch

Delicious oh man you’re going to use that bread is really good to to soak up all the juices the dressing oh yes now you got why we need the bread you got to have bread yes when you go like these oh like mopping up mopping up Scara Scara

That’s going to be an important word to know in Italy oh the the cheese goes in oh that immediately thickens melts and thickens oh Okay wow that immediately turns golden beautiful color Wowow golden wow that is the real deal come Ono Chef Andrea so Chef Andrea has changed clothes and we’re going in we’re eating with him it’s an honor okay let’s try that Soo one two three don’t swallow don’t swallow yeto mix mixx wow wow no oh okay no talking no Talking oh man what a this [Laughter] no that’s oh man what a what a what a chef what a man now we can do whatever oh man that was just the awesomest few bites ever the flavor I mean I wasn’t even able to speak just eat there’s a process mix it in your

Mouth but that initial bite of the Roto unbelievable the the aroma the flavor of the saffron just fills your mouth it’s so rich and heavy as well so much flavor the the Roto the rice is cooked perfectly so it’s a little bit chewy and then you immediately Chase with that SEO

Which uho no Cito Cito Soro you immediately Chase with the sofo so the the vegetables just kind of completely melt in your mouth you have the flavor of the parsley the flavor of the butter and then Chase it Chase it with a osuko that and that ve just melts in your

Mouth that was a spe acular combination of bites oh man what a dish another problem of the Milan it is heavy yes okay we’re going in again I cannot believe the combination of this dish but I I do not follow his tips I mix it from the dish oh really okay

Okay he’s always great is I’ve never had Roto that good before that is on the next level the balance of the cheese the it’s just blowing my taste buds is that saffron oh I talked too much I was supposed to chase Chef Andrea would not be happy

With me I forgot to chase it the ve check this out it’s literally oh it’s fork tender it just oh it’s succulent look at the interior of that meat oh man melt in your mouth Ultra tender just embedded with those onions the celery the carrots the parsley this time I’m

Doing the the mix the mixture sty mhm what a dish I mean this is one of the kings of Italian food especially in Milan I think In Lombardi lombardia yes In Lombardi and that is just blowing my taste by I mean it’s unlike any other Italian food I

Think I’ve had the combination and it’s such a perfect harmony with that saffron Roto with the ve that is unbelievable I’m I can’t even believe it happiness that’s good food must make you happy definitely do you feel like a kid yes yes happy like a

Kid mhm and I’m proud of you because I see you are starting to use the bread in the best way oh yeah I I want to taste everybody with some bread G to wipe it off he’s gonna gain some kilos definitely if I stay in in Italy I

Think I’ll I’ll gain some gain some weight for sure if you keep eating bread yes yes they told me the bread is good in Italy oh just slides off the bone you’re laughing at me because it’s a lot of food oh yeah just the beginning the Milan food

Is is not light not not for sure it’s it’s it’s not the food for you if you’re on a diet no no definitely not oh man what a dish yeah now it’s time for the dessert oh so it’s sliding out of my fingers already got [Laughter]

It of course if you go in the highend place they will give you the things to keep it out sorry about the the graphic sounds but it’s part of the game but yeah that’s what comes along with bone marrow oh man that bone marrow totally melts in

Your mouth it’s it’s so juicy and then again it’s been absorbed by that you know what I’m really tasting in the the Sofrito is that that herbal mix that Chef Andrea sprinkled in The Parsley the garlic the the lemon zest I believe hey that completes this is my first ever

Time to try osuko with risoto Al did I say that correctly you are yes one more thing is that we need we need to wipe this is the most juicy part I’m going to steal it cheers Karina cheers that absolutely blew my mouth I got to say that food really warmed me up

Oh man the heaviness that was such a good meal I cannot recommend enough Bel B see you at the next place ready for the next St yes ready okay let’s go see you there see you There so next up on this ultimate food tour in Milan we’re eating something called paneton paneton it’s our Christmas cake to have a good p you have to go with handmade artisan Al Pon which is not easy to find and 12 Before Christmas time but we were lucky this is

CL nice to meet you nice meet you she’s the owner and she speaks English oh okay he’s not like Chef on great so here it whoa it’s huge this is one kilo one kilo peton is a typical dessert from Christmas in Italy and the origin comes from nardia

From Milan it’s very soft okay and we put natural everything is artisanal and natural ingredients so the natural East we Callo MRE I don’t know if if you know the name and then inside there are raisin and a little bit of uh this orange is cuted in the little pieces and

Uh and then we cover with sugar and with almonds wow the legend says that guy that was working in the kitchen of the king the king asked him to make a new cake for Christmas and he was not he didn’t really know what to do so I start

To take some ingredients here and there and this thing the paneton came up by chance basically so he tried and he finally had a good cake that the king liked and as everything that the king liked back in the days became a trend the name of the guy was

Tony pan in Italiano means bread so it should have been it should have been Pony Tony’s bread okay okay wow such a cool history as [Laughter] well oh here comes a slice yes oh not well if the whole thing is 1 kilo that’s like a a 100 G slice it’s such a

Cool shape and size kind of like the size of a basketball almost I mean looks has the shape of a giant muffin and just you can see how solid how packed it is it looks very it is very festive this is how we serve the paneton here okay paneton with

A little bit of the ricotta of the canol on the sides wow okay this is the best seller here okay okay this is your most popular one yes sure if you like love to try I love pistachio so you have to try this one absolutely Pistachio Pistachio right

Pistachio okay I’ll start saying pisto I’m teaching all the proper words okay from the scarpet Scara yes this is green because there is pistachio inside and no raisin no candid so it’s a different kind different flavor oh you can see it’s really fluffy see but really has a nice

Crust around the outside I nuts yeah I suggest to do the first bite without the cream without the cre okay you feel the real flavor and then and then the cream is the cream is kind of a modern Edition is that okay okay okay Cheers Cheers feels like

Cras it is very festive yes you can feel a celebration in your mouth it’s really fluffy Airy the raisins in there oh you don’t have raisins in yours because it’s really nicely packaged is it something that people would buy as a gift yes or yes like like something

Almost a a cultural yes Christmas it’s a big deal so if you arrive with an artisanal panon everybody will be happy so something that’s very special part of the culture in Milan it was born in Milano but it’s Italian Christmas cake they all yes they eat it everywhere because it’s the

Iconic Christmas uh K I like it okay I’m going for the cream M mhm mhm oh she knows what she’s doing yes that does oh I that takes her to the next level and so that’s the same cream as in the the canolo yes that’s rot that’s why it kind of has that

Cheesy taste to it yes delicious she said this is her top seller pistachos in the crust oh and you can see all the different layers it’s really an art now I want to know which one is the best I mean oh yeah pistachos are pistachos

Bra are hard to beat I mean one of the greatest nuts on Earth and I’m not that big of a cake lover but this one has a great texture to it’s almost a cross between a bread and a cake but really flavorful really easy to eat especially

With go well with coffee great to taste another dish well a cake that’s something that you have to try when you come to Milan for sure man that is really really good that was fantastic the owner is so friendly and before we go to the next place we need to

Energize this is a very welln place for Chate oh okay this is the paradise of chocolate coffee Breck coffee Breck yes the next dish that we’re going to eat is something that’s very special a type of cheese that is from Milan actually a town like within Milan and

This is a traditional cheese so we’re going to stop here at the local Salia to try it uh they have three uh different types of Gorgonzola the sweet Gorgonzola the version and the spicy Gorgonzola oh nice so this one is the the spicy one no this is sweet sweet yes oh okay

This place is absolutely incredible just the highest quality of condiments of wines and beverages they have some precooked Foods um and then all the chakeri all the different meats and then all the different cheeses but again we came here specifically to try gargona one of the prized cheeses of Lombardi of

Milan that originates in gargona which is a kind of a town within Milan but then there Al I mean that’s it originates there but then everybody kind of makes their own version in the surrounding area around Milan so it’s a cheese really of Milan Origins that I can’t wait to

Try means SP oh there sweet okay okay I don’t think I’ve ever had gargona in my life this is going to be my first time I’m this is my initiation into gargona I would start with the sweet one okay and the mustard oh yeah he brought

Out something for us to try they look like candied cherries but not at all right not at all not at all not at all it’s a surprise it’s a surprise it’s going to be pun by P by okay okay we have the two different versions of the

Garona this one is the sweet version you can see it’s already melting they look totally different also the sweet and the spicy let’s go in the sweet gargona oh yeah it’s literally literally melting I mean it’s cold and it’s starting to melt even I have to do like this so sticky ch

Ch then oh man oh that’s incredible okay then chaste us one of these oh man what is that that’s like a it tastes like a cherry with horse radish but it’s not a cherry at all no no but it’s like a fruit or something right no no no it’s

Mustard only mustard mhm the it’s gelatin of mustard we have to go inside to ask the way they make it gelatin of mustard oh man okay probably cuz it’s the sweet gargona it doesn’t have a strong taste to it it’s very wait for the other one okay okay I mean it is

Similar to Bri almost in that yes yes inde in flavor wise like mild and mild and creamy this version yes then you will see the difference with the spicy one the spicy one chin chin and then you have to look into the eyes Chin Chin EXA chin you cannot have the gonzala without

A good glass of red wine that’s what he recommended he said we needed some wine with this so we accepted oh yeah that does enhance it okay let’s move on to the real so the the spicy version is the traditional go gonzilla you mentioned make my first

Bite of the gonzala really count yeah there’s a there’s a big nugget of G gonzala oh I mean it’s smells good actually smells good but if you stay in a closed room with these open it’s okay this is amazing yes very good okay the aftertaste is a bit

Stronger goes down your throat a little bit up your nose a little bit but it’s really good it’s really creamy has such a complexity of fermentation I love it and that combination with the bread with these little horseradish gelatin balls and the wine it’s spectacular some more bread I told you cannot have

Without bread I told you in Italy it’s a must have must have bread now you start to trust me yes I I do oh I’m loving the G gonzilla the spicy one and sard that you’re going to try the the one with mold mold man the veins of mold are

Where the flavors at man these gelatin in mustard balls amazing and it just goes so well together with the Cheese that was extraordinary man that was some good Cheese Wow so we we got a table to sit outst but we’re going to go to the kitchen first and see some of the cooking some of the dishes that we’re going to eat what a kitchen down here oh it’s warm cooked in oil and [Applause] butter the elephant Ear wow I close the Fire oh you can see that’s starting to Brown perfectly golden Oh that’s ready yes wow oh look at that Sizzle I said we oh nice oh that goes directly on top and cherry tomato very nice okay oh salad it’s classic of Milan okay okay beautiful next up on this tour we’ve come to again I think when it comes to

The food of Milan the osuko with the the risoto is up there maybe as the most popular dish but then maybe the most homely most comforting dish might be the Cota Al Milan the ve cutlet smashed down until it’s thin breaded and then fried in butter until golden crispy so maybe

Let’s go in bye bye bye I go this way all right and I’ll go this side oh man it’s tender oh it’s crispy oh look at the insides of that smashed down ve here m mhm you can add a little bit of salt if you want oh

Man juicy and succulent fatty on the inside crispy Brown on the outside and because it’s kind of shallow fried it’s not that like extreme crispiness but it’s that like Pleasant crispiness the aroma of the butter Can You Feel the butter mhm it’s Rich this is good it’s

Definitely Rich you’re not it’s not a light meal in Milan nothing is light in Milan okay let’s have another bite of the Thea the ve rib oh man and I do love it with that arugula with the tomatoes as well that adds a nice touch to it a nice

Freshness to contrast the the richness mhm that is so good next up one of the the dishes that this restaurant is famous for is their seafood pasta seafood linguini lingu lingu lingu okay lingu it’s another word that ends with the E it’s always e and what a what a process

Cooking stays hot in a blanket of dough okay let’s let’s scoop out some I want to try that razor clam oh it’s it fell out it fell okay we’ll have to search for it we’ll send a search there it is I found it I found

You oh no the first time in my life that I tried that kind of muscle it was like three four years ago oh really never tried that before okay okay here we go got to have that razor clam this place is also well known for their Seafood as katar was actually

Explaining to me seafood is known to be very high quality in Milan because it’s it’s one of the bigger cities I mean it’s the capital in the north of Italy and so Seafood from around Italy there’s a demand for seafood so some of the freshest Seafood is immediately uh

Imported directly to Milan and so you’ll find some amazing Seafood including this place which specializes in seafood and their seafood pasta so we had to try the seafood pasta while while we’re here so this is not necessarily A A Milan specific dish but it is common and it is

Popular uh Seafood is very common in Milan oh that’s good the flavor of the basil is just embedded within that pasta the all oil the tomatoes are not overpowering a little bit of acidity a little bit of sweetness the razor clam is amazing you taste the flavor of the

Squid the clams in there all the juices Blended together and that cooking technique was amazing and then finally we’ve got to have the pizza and this is um diola diavola with a spicy salami spicy salami and this is the the Milan style of pizza which is a little bit

Different from napoi little bit different from other parts of Italy man that looks delicious the cook the pizza with the egg oh okay my first time to try a Milan style pizza oh spicy yes yes the spicy salami oh man it’s so flavorful juicy oily the olive oil finish the flavor of

The basil the tomatoes the dough is really good as well that spicy salami just fills your mouth with this meaty spiciness that so good now you were to the part where you can kind of pick it up with the bone the bone is still attached how could you you not just pick it

Up it has a handle it’s one of the great things about a Milan style Cota or Costa I think with the bone is called a Costa that is just the perfect balance of moist interior crispy exterior just the aroma of butter the crispiness the richness oh what do we have

Hereon to finish the dinner very well okay okay to digest so this is a digestive yeah yeah but you have to drink all the bottle yeah okay digest everything that they throw in their body today and what is it made from is it grapes it is grapes okay this would be

Common after a meal the graa digestive after this meal after this meal okay go slowly with the graa and don’t shot it oh yeah that’s good oh yeah you can feel it’s not here it’s I can feel the I can feel the cheese starting to digest already that was a great experience the

Restaurant is called IL sestino and yeah really friendly from here we are still continuing with this tour eating 10 dishes that you have to eat when you’re in Milan but Katarina had another appointment that she needs to go to so uh we’re saying goodbye to her but she’s

Amazing she was able to arrange so much and she’s so passionate she does local food tour she’s a local guide in here in Milan and she just has such a huge passion for Milan but let’s go eat some more in between meals we had a little bit of time to walk around this

Afternoon and so we stopped by what is the most impressive iconic site of Milan the dumo de Milano this is the Cathedral of Milan from what I was reading the original structure dates back to 1386 but then they’ve kept on adding construction to it unbelievable especially when you’re at the front of

The the face it’s so huge an architectural Marvel a Monumental cathedral in Milan and then this entire area I mean there’s so many shopping walking streets around here and then one of the main squares Gathering areas in Milan uh just an amazing place to walk around to Explore next up we’re at a place that’s credited with popularizing one of the most well-known sandwiches in all of Italy and this is the spot called bar quadron welcome to Bar quadron and this place is historical it’s legendary in Milan from what I was reading nobody quite knows where a panini was invented

Or Panino which is a little sandwich uh but it’s definitely Northern Italy somewhere and this place right here is credited with really popularizing The Gourmet pan which became popular I think in the’ 60s 7s 80s and so this place has a lot of history it’s a really local

Place really cool place got two different paninis to try man these are beautiful can’t remember which one is which but we’ll try them both cheese oh this one has uh mustard I think oh and I like how it’s just folded into the panini oh the mustard in this

One the cheese I’m not sure if this one if that’s coming but a thick slice of cheese really creamy and Rich really crispy toasted bread oh it’s delicious oh man it’s both like rich in filling yet light and fluffy all at the same time cafe or just a a quick

Espresso oh yeah oh that’s so good okay let’s try the next Panini I think it’s the one of their famous sandwiches the Drago compto I think it is um because it includes Pate layed in with the huge slices of Bri and thato oh yes man that’s good man that thick size of GRE

The richness of the Pate then all of that P which is sliced so thin fluffy crispy what a sandwich oh it’s so good they’re both really good but I do especially like the one with the pickled peppers in there as well as all that mustard mhm the acidity of the pickled peppers

The extra sauciness and the bite of the mustard just really adds to it for me and also contrast the flavor of that ham I mean they’re not that small I mean not huge but then they just go down so easily I think that bread kind of collapses you’ve got the crispiness of

The bread it’s not that heavy it’s fluffy um yeah goes down so easily all at once you’re to the end of your Sandwich good evening and we’re continuing with our Italian food tour tonight we’re going to a restaurant which is called Al Matel which is a family run tror serving traditional Milan or lombardian Cuisine nice place I love how warm and cozy it is in here and

We are here like right as they open and so that’s why it’s not full yet oh oh man the owner came out and met us she is incredible and let me just uh we’re I think we’re going to just be able to see a little bit in the kitchen

Um but I mean she is an auntie that you want to be cooking for you this is a historic a historic tror white TR oh yeah this is a white for you for your Penta oh for the penta oh amazing oh it’s smells so good I can smell that

Aroma the white truffles Al this restaurant it dates back to 19 19 62 and Miss El who is the owner she has been preserving the historic recipes of the Lombardi region of Italy and Northern Italy and she is the one who just ensures the authenticity the the tradition of the recipes everything home

Style that they serve here how long has she been running the restaurant 63 years 63 years wow and and does she all the recipes are her her recipes every day she comes here at 6 a.m. every yeah 2 63 years for 63 years for made pasta for uh preparing all of

The dishes okay because all of dishes take a long time to to cook right yeah wow yeah it’s aor restant wow [Laughter] wowo okay wow she is absolutely Mrs anti day she’s an amazing lady coming here for 63 years every day still handles the kitchen uh she is legendary okay

Thank oh man this is such a cool restaurant and such friendly family environment you really feel like you’re coming to auntie auntie El’s home um and we got some of the absolute Classics of Lombardi quisine of dishes that you’ve got to try when you come to Milan we’re

Going to start with the Tria tripa is tripe or stomach and it’s been stewed down this is one of the most humble one of the most loved and just I think it’s a comfort food in Milan so let’s begin with a Al Milan and uh I think most of

The dishes actually tonight are served with penta oh man and I’m a I’m a huge fan of tripe I love tripe so always excited to order tripe especially when it’s cooked by Auntie El m m oh man it’s tender it’s salty not a lot of spices in it but you taste like

Maybe some sweetness of carrots celery in there oh man the onions I think mainly I think it’s just the texture of that Tri so tender with a little bit of a chewi to it oh it’s really tasty really really good I mean you can immediately tell how clean

The tripe is there’s no kind of organy or irony taste to it just really clean almost kind of feels like pasta in your mouth uh with a little bit of a a chewiness to it but yeah really good really clean uh just pure that’s really pure tripe okay the next dish that we’re

Going to try is called mandilli this is another are they oh they’re whole let’s just take a well actually let’s slice into it oh yes and stuffed with ve on the inside cabbage on the outside and a tomato sauce man these are really really hearty this is the winter version of

Mandilli so I think the summer version is different maybe smaller these are more hearty uh maybe warmer and especially for the winter time oh man the real just just melts in your mouth you’ve got that cabbage wrapped around the outside and then that tomato sauce which is nice and tart but

Literally the inside seems almost like it’s mixed with rice on the inside the next dish that we’re going to try which is a small Mountain on your plate and that’s from Lombardi and it’s called casola and it is a dish that’s dedicated to the pig I believe historically it was

Prepared especially when there was a fresh slaughtered Pig and the better parts of the meat such as the legs would go to make ham or go to make other uh Pres reserved prized Meats but you’d have all these odds and ends from the the feet to the skin to some ribs to

Some other parts of the pork and so that would be stewed with cabbage over a long period of time until literally fall apart tender and that became a dish that is one of the the most important dishes especially in the winter time there’s even a a festival there’s even a single

Day I believe in January when literally everyone eats this dish well look oh that’s an entire piece of skin on the top oh with cabbage on the bottom and I think ribs on the bottom too ribs there could be ankle okay that’s the whole Trotter the whole uh pig foot all the

Gelatin oh man so many different parts all the all the greatest parts of the pig and ribs that cabbage is so aromatic as well okay I’ll take I got a rib and then I’m definitely going to go in for that that foot as well get all that

Cartilage all the gelatin oh man it’s almost hard to pick up it’s so tender it’s just melting wow that totally just liquefies on your tongue just melts the skin the fat you actually taste within the pork fat you taste the flavor of the cabbage the sweetness of the Cabbage oh man oh man

That’s good oh man it’s sticky it’s gooey it’s gelatinous yes it’s bouncy I can’t wait to try the Cabbage oh man mhm wow I think the Cabbage might be the best part of the dish it’s just absorbed the pork fat it’s retained its sweetness it’s so tender that it melts in your

Mouth oh the cabbage is amazing the ribs oh literally it’s going to be one of those ribs where the bone is just completely clean where the meat just totally collapses look at that yes oh oh it just flakes apart oh yeah oh man the rib the cream

Creaminess of the rib all the tenderness again the Cabbage has been embedded with the Pig and the pig has been embedded with the cabage I think that’s the greatest thing about this dish so the next dish we’re having is Penta and again we’ve had Penta on as a side on

Many of the other dishes but Penta is something that’s very common that you have to eat when you come to Milan and this literally on the menu I think this is the one they call it the end of the world Penta this is like the penta that

Just changes the game on the next level and Auntie eldi she prepares this with penta on the bottom there’s fried eggs and yolks on that then they have some fresh porini mushrooms that goes on top and then she shaves on the fresh white truffle on top that is incredible oh I’m going

In oh the yolk oh look at the yolk the fried eggs the yolk is sprouting out oh man what a dish what a way to eat Penta oh wait for that cross-section if I can get it out oh wow oh what a dish oh man that is how

You take Penta to the next level the duo of ultra aromatic mushrooms really aromatic flavor but more of a a little bit of a slimy texture but that just melts in your mouth you’ve got the Runnin of the yolk and then just that shave of white truffle that just give it this unbelievable

Aroma and the Peta itself is extremely rich um almost to the point where it turns to this cornmeal bread base and then just those toppings unbelievable I think there’s probably some butter in there there as well it really is the end of the world palenta

Now I know why she calls it the end of the world palenta thank you amazing the food was amazing amazing delicious stupendo stupendo have a nice night see you thank you so much yes have a nice night thank you I mean that was straight up like eating at Grandma’s house and they’re

Just so welcoming what a meal I’m I’m actually almost sweating the food is so hearty and we did it 10 Italian foods and actually more that you’ve got to try when you come to Milan that was definitely a lot of calories I mean oobo is probably a unbeatable meat and the

Combination is probably the dish I would choose but at the same time man the end of the world Penta it’s something that totally blew me away with those mushrooms with the Truffle I also want to say a huge thank you again to Karina for taking us around earlier I’ll have

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Travel videos good night from Milan