Milan Street Food
Considered Northen Italian cuisine, Milan Street Food has a rich history. Part of the regional cuisine of Lombardy, Italy, the street food in Milan is characterized by its clean, simple tastes, with many dishes having only four to eight ingredients at most. Preparation of dishes relies more heavily on the freshness and quality of the ingredients, rather than elaborate sauces, for its flavour.
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| Tagliere Misto Di Affettati E Formaggi Campani / Mixed Cheese And Cured Meat Platter |
Food in Milan is typically found along the streets in small cafes, mid-range restaurants, and fine-dining establishments. Quality of ingredients is something Italians pride themselves on, with Denominazione Di Origine Controllata (DOC), or regulated appellation laws, ensuring consistent standards. Common ingredients used in most dishes here include maize, wheat, rice, potatoes, beef, pork, sausages, cured ham, butter, tomato, saffron, bell peppers / capsicum, cod fish, pike fish, anchovy, sardine, tuna, squid, prawns / shrimp, octopus, garlic, rosemary, basil leaf, oregano, lemon, oranges, rock melon, strawberries, blueberries, olives, artichokes, eggplant / aubergine, zucchini, mushrooms, pumpkin, onion, cabbage, asparagus, broccoli, cucumber, wild rocket leaves / arugula, spinach, lentils, chickpeas, broad beans, chestnuts, peanuts, pine nuts, cheese, milk, wine, coffee, truffles, and more.
Meals in Milan, and throughout Italy, usually consist of one, or at most, two courses, followed by coffee. The traditional meal structure, which consists of three to four courses, is typically reserved for special occasions, and is meant to last for hours. Because of this structured manner of eating, food establishments have defined roles which they adhere to. Thus, a Trattoria will offer a casual, informal dining experience, a Caffè will offer quick bites and snacks, a Ristorante is a fine dining, sit-down experience, and a Osteria specialises in rustic regional cuisine.
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Commonly eaten for breakfast, a Bufalino Panino is a simple sandwich of either wheat bread or flat bread, stuffed with prosciutto / dry-cured ham and buffalo mozzarella cheese, though sometimes, wild rocket leaves / arugula and tomato slices are added. Simple and filling, this is considered rather hearty with its warm, crisp chewy crunchy gooey textures, and salty savoury bitter flavours.
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| Bufalino Panino |
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| Bufalino Panino |
A basket of Bread Roll with butter is usually served to accompany a sit-down meal here. It typically serves to whet the appetite.
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| Bread Roll |
The Focaccia Al Prosciutto Cotto / Stuffed Focaccia Bread With Parma Ham features fragrant, soft chewy focaccia bread, infused with herbs. It's stuffed with thin slices of prosciutto cotto / dry-cured cooked parma ham, and a fresh tomato spread, giving this appetizer a floral sweet salty savoury flavour.
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| Focaccia Al Prosciutto Cotto / Stuffed Focaccia Bread With Parma Ham |
The Sfogliatella, which translates to mean 'small thin leaf', is a shell shaped pastry that originated from the region of Campania. It features a thin, crisp, flaky pastry shell of rolled and layered dough, forming a shell or ridge appearance. Usually contains a sweet filling of cream and ricotta cheese, however, it is typically eaten as a savoury item, rather than a dessert.
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| Sfogliatella |
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| Sfogliatella |
More than any other beverage, coffee is the national drink of Italy, consumed at every meal. And the de-facto coffee drunk in Milan, Lombardy, is Espresso, brewed by forcing nearly boiling water through finely ground coffee beans. A proper Espresso is made to order, and contains a 'crema' or natural oil, on the surface. The culture here is to drink it straight, standing by the counter, whilst chatting with the barista or with other patrons. It's part of the Italian way of life.
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| Espresso |
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| Espresso |
Another classic Italian coffee beverage, the Cappuccino is prepared with a double shot of espresso, hot milk, and steamed milk foam, with equal parts for each of the 3 components. The drink derived its name from the colour of the robes worn by the monks and nuns of the Order Of Friars Minor Capuchin. As a traditional breakfast coffee, ordering a Cappuccino after 11am is usually frowned upon, and you'll be met with quiet but bemused stares.
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| Cappuccino |
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| Cappuccino |
The Beer Peroni is commonly sold throughout Milan, in Lombardy, Italy, and is brewed by the Birra Peroni Industriale (SABMiller). This European style pale lager is made with made with barley malt, maize, hop pellets, and hop extract, and is the best selling beer around. It has a clear, bright, golden yellow colour, with aromas of malt, grain, lemon, and metal. Body is thin, watery, and light, with tastes of cereal, steel, red apple, and bread. Has a bitter sweet flavour. Short, clean finish, very refreshing.
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| Beer Peroni |
The Limoncello is an Italian lemon liqueur, sometimes known as Limoncino. It's made from the zest of Femminello St. Teresa / Sorrento lemons, mixed with a simple sugar syrup. With a strong sour sweet flavour, it's commonly drunk after a sit-down or fine dining meal as a digestif.
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| Limoncello |
The Insalata Di Polpo Fagiolini E Patate / Salad Octopus, Beans, Potatoes is a refreshing summer salad, made from a mix of fresh string beans, carrots, potatoes, onions, cherry tomatoes, wild rocket leaves / arugula, and octopus, tossed in salt, balsamic vinegar, and olive oil. The result is a bright fresh burst of flavour; sweet salty sour bitter zesty. Texture is layered with crunchy chewy juicy tender. Very nice. Usually served in a communal portion for sharing.
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| Insalata Di Polpo Fagiolini E Patate / Salad Octopus, Beans, Potatoes |
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| Insalata Di Polpo Fagiolini E Patate / Salad Octopus, Beans, Potatoes |
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| Insalata Di Polpo Fagiolini E Patate / Salad Octopus, Beans, Potatoes |
The Zucchini Alla Scapece / Marinated Zucchini is a refreshing, chilled summer salad appetizer, sometimes served as a side dish to accompany a meal. It's made with sliced zucchini, lightly pan-fried in olive oil, then marinated with red wine vinegar, balsamic vinegar, salt, mint leaves, and garlic, then baked. It's chilled and served the next day. A variation is the hot version, in which case, it's served immediately after preparation and cooking.
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| Zucchini Alla Scapece / Marinated Zucchini |
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| Zucchini Alla Scapece / Marinated Zucchini |
The Prosciutto E Melone / Parma Ham With Rock Melon is a simple and elegant summer appetizer, featuring cantaloupe / rock melon, wrapped with prosciutto crudo / dry-cured uncooked parma ham. It has a juicy chewy texture, with flavours of sweet salty savoury. Sometimes served on white bread, with balsamic vinegar or mint leaves. A very satisfiying nibble.
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| Prosciutto E Melone / Parma Ham With Rock Melon |
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| Prosciutto E Melone / Parma Ham With Rock Melon |
The Canape Herb Chicken, Orange, Strawberry features a tender slice of herb crusted chicken, paired with a slice of juicy sweet orange, and fresh sweet strawberry. Held together on a piece of white bread, it's a quick and easy snack.
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| Canape Herb Chicken, Orange, Strawberry |
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| Canape Herb Chicken, Orange, Strawberry |
The Cannoncini Alla Crema Pasticcera / Puff Pastry Cream Cone are little dessert pastries. These cone shaped, cream or custard filled confectioneries are also known as Cream Horns or Custard Horns respectively. Made from all-purpose flour, salt, eggs, milk, vanilla beans, sugar, and butter, these have a crisp, flaky exterior, with a rich, creamy smooth, velvety filling of either cream or custard. The sweet flavour is layered, you distinctly taste both the pastry and the filling.
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| Cannoncini Alla Crema Pasticcera / Puff Pastry Cream Cone |
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| Cannoncini Alla Crema Pasticcera / Puff Pastry Cream Cone |
A simple Crostata Di Frutta / Fruit Tart, whose ingredients must absolutely be fresh. This dessert pastry features a buttery, crumbly tart base, made from all-purpose flour, sugar, butter, and milk, topped with an array of fresh fruit. This can include some or all of the following; strawberry, blueberry, blackberry, blackcurrant, redcurrant, kiwi fruit, raspberry, or peach. Sometimes, cream cheese is added to hold the fruits together.
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| Crostata Di Frutta / Fruit Tart |
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| Crostata Di Frutta / Fruit Tart |
The Olive All'Ascolana / Stuffed Fried Olives is a local appetizer speciality of the Marche region. Each green olive is painstakingly cut away from the pit, stuffed with a meat and vegetable filling, then reformed into its original shape. The filling itself features 1 type of meat, either veal, beef, or pork, cooked in white wine with carrots, celery, onions, salt, eggs, and pepper, finely blended into a puree. The stuffed olive is then rolled in all-purpose flour and eggs, coated in bread crumbs, and fried. It has a crisp exterior and a tender interior, with bold salty savoury notes, followed by an undertone of sweet flavour. Very tasty and appetizing.
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| Olive All'Ascolana / Stuffed Fried Olives |
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| Olive All'Ascolana / Stuffed Fried Olives |
The Pasta Cresciute / Zeppole Dough Fitter is a classic Italian snack, made with all-purpose flour, water, salt, and yeast, then deep-fried. These little dough balls have a fluffy chewy texture, with a salty flavour that whets the appetite. It's usually served alongside other appetizers or snacks in a sit-down meal.
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| Pasta Cresciute / Zeppole Dough Fitter |
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| Pasta Cresciute / Zeppole Dough Fitter |
The Pimiento Di Tonno / Cherry Pepper Stuffed With Tuna Fish are made with hollowed sweet cherry peppers that have been pickled / brined in white vinegar, stuffed with a mixture of tuna fish, anchovies, garlic, capers, salt, lemon juice, balsamic vinegar, and olive oil. It has a tender chewy flaky texture, with flavours of sweet salty savoury. Loved this.
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| Pimiento Di Tonno / Cherry Pepper Stuffed With Tuna Fish |
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| Pimiento Di Tonno / Cherry Pepper Stuffed With Tuna Fish |
Both the Piadina Con Formaggio Edamer E Prosciutto Cotto / Flat Bread With Edam Cheese And Cured Ham and the Piadina Con Formaggio Edamer E Salami / Flat Bread With Edam Cheese And Salami feature unleavened flat bread, stuffed with earthy savoury edam cheese. The difference lies in the stuffing of meat, the former has thin slices of prosciutto cotto / dry-cured cooked parma ham, with a salty savoury taste, while the latter has thinly sliced salami, with a savoury spicy taste.
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| Piadina Con Formaggio Edamer E Prosciutto Cotto / Flat Bread With Edam Cheese And Cured Ham |
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| Piadina Con Formaggio Edamer E Salami / Flat Bread With Edam Cheese And Salami |
The Pizza Marinara and Pizza Margherita are the epitome of classic Italian pizza. Both feature hand-stretched, medium thick, crisp pizza crust, with a light flavour of dough. The basic Pizza Marinara is topped with fresh tomatoes, garlic, oregano, and extra-virgin olive oil. The variant of Pizza Margherita is topped with fresh San Marzano tomatoes, mozzarella fior di latte, salt, basil leaves, and extra-virgin olive oil. Both are worldwide icons of the Italian cultural and culinary heritage. When done properly, with the freshest ingredients, the pizza is sweet savoury in flavour, with only a slight sour tangy taste.
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| Pizza Marinara |
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| Pizza Marinara |
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| Pizza Marinara |
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| Pizza Margherita |
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| Pizza Margherita |
A classic pizza, the Pizza Bianca Prosciutto Cotto E Funghi, like most pizzas here, feature a hand-stretched, medium thick, crisp pizza crust, with a light flavour of dough. It's topped with cream, prosciutto cotto / dry-cured cooked parma ham, oyster mushrooms, porcini mushrooms, champignon mushroom / white button mushroom, garlic, salt, basil leaves, parmigiano reggiano cheese, and provolone cheese. Flavours of savoury salty earthy, with textures of chewy gooey tender. Most people here tend to finish the whole pizza on their own as a meal.
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| Pizza Bianca Prosciutto Cotto E Funghi |
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| Pizza Bianca Prosciutto Cotto E Funghi |
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| Pizza Bianca Prosciutto Cotto E Funghi |
The classic pasta dish of Lasagne is made with wide, flat sheets of lasagne pasta noodles, stacked in layers along with ragù (minced beef, water, beef stock, tomato, salt), béchamel sauce (all-purpose flour, butter, milk), and parmigiano reggiano cheese. This gives it a sweet savoury flavour, and is a very filling dish. It's regarded as among the oldest, and earliest, pasta dishes ever created.
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| Lasagne |
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| Lasagne |
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| Lasagne |
The Scialatielli Ai Frutti Di Mare / Seafood Scialatielli is a coastal pasta dish, featuring long, wide, square-sided scialatielli pasta noodles, tossed in a sauce of fresh tomatoes, salt, garlic, prawn / shrimp stock, and white wine. Garnished with a host of fresh seafood, including large prawns, clams, mussels, and squid, along with parsley and chili. Notes of savoury sweet, with hints of spicy.
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| Scialatielli Ai Frutti Di Mare / Seafood Scialatielli |
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| Scialatielli Ai Frutti Di Mare / Seafood Scialatielli |
The Spaghetti Bolognese is actually not an Italian pasta dish, though it has come to represent the country around the world. It features a savoury sweet, thick ragù (minced beef, water, beef stock, tomato, salt), which dresses the al-dentre spaghetti pasta noodles. In actuality, the Italians typically use ragù to dress tagliatelle instead of spaghetti, and this is the customary presentation known as a 'Ragù Alla Bolognese'.
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| Spaghetti Bolognese |
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| Spaghetti Bolognese |
The Tiramisu is a popular coffee-flavoured Italian dessert, made with ladyfinger biscuits / savoiardi / sponge finger biscuits, dipped in espresso coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. It is usually presented in a round sphere, or square cube shape, and sometimes contains the addition of 1 type of alcohol, either Marsala wine, Madeira wine, port, dark rum, or brandy. It's usually served with strawberries, blueberries, raspberries, crushed pistachio nuts, or nutella chocolate hazelnut paste.
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| Tiramisu |
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| Tiramisu |
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| Tiramisu |
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| Tiramisu |
Despite their odd name, the Esse Al Cioccolato / That Chocolate Butter Cookie is a popular and common dessert confectionery snack. This chocolate coated, S-shaped cookie is made with all-purpose flour, eggs, butter, sugar, salt, lemon zest, cream, and chocolate. Has a firm, crunchy texture, and a layered buttery sweet flavour. It is a staple item sold in most bakeries or cafes.
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| Esse Al Cioccolato / That Chocolate Butter Cookie |
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| Esse Al Cioccolato / That Chocolate Butter Cookie |
The Cotoletta Alla Milanese / Veal Cutlet Milanese is a classic dish native to Milan, Lombardy, Italy. Traditionally, it features a bone-in piece of veal that has been milk-fed, coated in a mixture of bread crumbs and eggs, then fried only in clarified butter. Served with sides of salad (fresh wild rocket leaves / arugula, cherry tomatoes, balsamic vinegar) and roasted potatoes, this is a quick, easy to prepare, and tasty dish. The milk-fed veal meat is usually large in width, but thin in height. Texture is tender with a slight chew, and flavour is savoury with undertones of sweet.
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| Cotoletta Alla Milanese / Veal Cutlet Milanese |
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| Arugula Salad |
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| Veal Cutlet |
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| Veal Milanese |
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| Roasted Potatoes |
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| Cotoletta Alla Milanese / Veal Cutlet Milanese |
The Wine Collio Pinot Grigio Mongris Cantine Marco Felluga is a highly regarded and sought after, white wine, produced by the Marco Felluga Estate winery in the town of Gradisca D'Lsonzo, in Gorizia province, in the Friuli-Venezia Giulia region of Italy. Made from 100% Pinot Grigio grapes, it has a clear, copper yellow colour, with aromas of acacia flowers, broom flowers, toasted white bread, and green apple. Body is full-bodied, crisp, and dry, with tastes of peach, vanilla, flint, and honeydew melon. Nicely structured and elegant, with sweet fruity floral notes, the finish is gentle, long, and lingering.
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| Wine Collio Pinot Grigio Mongris Cantine Marco Felluga |
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| Wine Collio Pinot Grigio Mongris Cantine Marco Felluga |
The Wine Dolcetto D'Alba DOC Azienda Agricola Prunotto is a highly regarded and sought after, red wine, produced by the Alfredo Prunotto Estate winery in the town of Alba, in Cuneo province, in the Piedmont region of Italy. Made from 100% Dolcetto grapes, it has a bright, ruby red colour, with aromas of dark cherry, violet flowers, strawberry, and oak. Body is full-bodied, balanced, and fresh, with tastes of blackberry, almond, raisins, and plum. Nicely harmonious and pleasant, with sweet fruity woody notes, the finish is dry, gentle, and quickly fades.
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| Wine Dolcetto D'Alba DOC Azienda Agricola Prunotto |
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| Wine Dolcetto D'Alba DOC Azienda Agricola Prunotto |
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