page_title: Milan
section_title: Cuisine
hierarchical_section_title: Milan / Culture / Cuisine
caption_attribution_description: Risotto alla milanese
context_page_description: Milan is a city in northern Italy, capital of Lombardy, and the second-most populous city in Italy after Rome. Milan served as the capital of the Western Roman Empire, the Duchy of Milan and the Kingdom of Lombardy–Venetia.
  The city proper has a population of about 1.4 million while its metropolitan city has 3.26 million inhabitants. Its continuously built-up urban area, that stretches well beyond the boundaries of the administrative metropolitan city, is the fourth largest in the EU with 5.27 million inhabitants. The population within the wider Milan metropolitan area, also known as Greater Milan, is estimated at 8.2 million, making it by far the largest metropolitan area in Italy and the 3rd largest in the EU.
  Milan is considered a leading alpha global city, with strengths in the fields of art, commerce, design, education, entertainment, fashion, finance, healthcare, media, services, research and tourism. Its business district hosts Italy's stock exchange, and the headquarters of national and international banks and companies. In terms of GDP, it has the second-largest economy among EU cities after Paris, and is the wealthiest among EU non-capital cities.
context_section_description: Like most cities in Italy, Milan has developed its own local culinary tradition, which, as it is typical for North Italian cuisines, uses more frequently rice than pasta, butter than vegetable oil and features almost no tomato or fish. Milanese traditional dishes includes cotoletta alla milanese, a breaded veal (pork and turkey can be used) cutlet pan-fried in butter (similar to Viennese Wiener Schnitzel). Other typical dishes are cassoeula (stewed pork rib chops and sausage with Savoy cabbage), ossobuco (braised veal shank served with a condiment called gremolata), risotto alla milanese (with saffron and beef marrow), busecca (stewed tripe with beans), and brasato (stewed beef or pork with wine and potatoes).
  Season-related pastries include chiacchiere (flat fritters dusted with sugar) and tortelli (fried spherical cookies) for Carnival, colomba (glazed cake shaped as a dove) for Easter, pane dei morti ("bread of the (Day of the ) Dead", cookies flavoured with cinnamon) for All Souls' Day and panettone for Christmas. The salame Milano, a salami with a very fine grain, is widespread throughout Italy. Renowned Milanese cheeses are gorgonzola (from the namesake village nearby), mascarpone, used in pastry-making, taleggio and quartirolo.
  Milan is well known for its world-class restaurants and cafés, characterised by innovative cuisine and design. As of 2014, Milan has 157 Michelin-selected places, including three 2-Michelin-starred restaurants; these include Cracco, Sadler and il Luogo di Aimo e Nadia. Many historical restaurants and bars are found in the historic centre, the Brera and Navigli districts. One of the city's oldest surviving cafés, Caffè Cova, was established in 1817. In total, Milan has 15 cafés, bars and restaurants registered among the Historical Places of Italy, continuously operating for at least 70 years.
caption: Risotto alla Milanese.
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