Food in the whole Lombard region is predominantly cooked with butter and lard. There is a preference to rice and polenta rather than pasta. The most traditional dish in the Milanese cuisine is Saffron Risotto, followed by the “Busecca” that is the dialect word for tripe and the “Cassoeula”, pork casserole consisting of ribs, skin and sausages cooked with cabbage. The “ mondeghili” are fried meatballs fried in butter and the famous “Costoletta” or “Cottoletta alla Mialnese” is a thick veal escalope in breadcrumbs. Milan is also the birthplace of Panettone, the Italian Christmas cake.
Aperitifs are an important feature of the Milan food and drink scene, most bars offer a whole range of finger food to accompany the after work drinks in a mixture of pre-dinner snacks and socialising opportunity.