As Milan welcomes the world for the 2026 Winter Olympics, the Italian city’s cuisine can compete with your winter meal rotation. Rooted in butter-rich cooking, prized rice varieties, and a respect for simplicity, Milanese food balances comfort and refinement with quiet confidence. This collection brings together the city’s defining dishes — from saffron-hued risotto and slow-braised Osso Buco to crisp cutlets alla Milanese, festive panettone, and essential aperitivo cocktails. Whether you’re planning a watch-party menu or simply cooking with Northern Italy in mind, these recipes reflect the flavors and traditions that have long defined Milan’s storied cuisine.
Pork Chop Milanese
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox
In Milan, a breaded cutlet is known as cotoletta and is often veal. Here, rib-cut pork chops are coated with an herb, Parmesan cheese, and breadcrumb crust, making for a tender yet crispy main. It’s ideal with a lemony arugula salad.
Risotto alla Milanese
Diana Chistruga
A little patience yields a creamy, comforting result in this iconic risotto recipe. Golden with saffron, it’s the essential companion to Osso Buco and a staple of Lombardy’s butter- and rice-rich cuisine.
Osso Buco with Red Wine
Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali
Cookbook author Michele Scicolone’s veal shanks form the second half of Milan’s most iconic pairing: Osso Buco and Risotto alla Milanese. Long braising coaxes spoon-tender meat, fragrant marrow, and a sauce that begs for saffron-stained rice.
Campari Spritz
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
This spritz channels the spirit of Milan’s aperitivo hour, when a bitter, bubbly beverage is the best way to begin the evening. Campari’s ruby-colored bite (it’s both more strong and less sweet than Aperol) is balanced by crisp prosecco and a splash of soda, making for a drink that’s as sophisticated as it is refreshing.
Risotto al Salto (Crispy Rice Pancake)
Greg Dupree / Food Styling by Ruth Blackburn / Prop Styling by Thom Driver
Food writer and cookbook author Laura Lazzaroni turns chilled leftover risotto into a single, golden cake, crisped in a skillet until the exterior has a lovely crunch, while the center stays creamy. It’s a smart (and delicious) second act for risotto alla Milanese.
Vitello alla Milanese
William Dickey / Food Styling by Margaret Monroe Dickey / Prop Styling by Tucker Vines
Veal is the cutlet of choice in Milan for this classic treatment named after its city of origin. Pounded flat before dredging, this breaded, pan-fried veal from chef Tony Priolo is best served with a brightly dressed sald of peppery greens.
Negroni Sbagliato
Matt Taylor-Gross
Sbagliato means “wrong” in Italian. (Lean into the “zz-ba” sound at the beginning to avoid stumbling over your drink order; the “gli” sound in Italian is a little like the English “yacht.”) Legend has it that the Sbagliato was born at Milan’s Bar Basso by swapping gin for prosecco. Despite the name, we think it’s just right.
Asparagus Salad with Smoky-Sweet Gremolata
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
F&W’s Ann Taylor Pittman riffs on gremolata — the classic Milanese garnish for Osso Buco — to dress tender asparagus. Smoked almonds, dried cherries, and herbs deliver brightness and snap to this delicious side.
Panettone
Abby Hocking
Baker Greg Wade’s panettone celebrates Milan’s most famous cake. It’s an all-day project with worth-it results: a feathery crumb studded with roasted hazelnuts and dark chocolate and showered with pearl sugar.
Mascarpone Polenta with Brown Butter Mushrooms
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Polenta is a staple in Northern Italy. Here it’s enriched with mascarpone for a lush, satiny base, then topped with brown butter mushrooms for nutty, earthy depth. A fried egg turns this dish into a full vegetarian main, with the yolk acting as a final, velvety sauce.
Chicken Milanese with Sage and Lemon-Butter Sauce
© Fredrika Stjärne
These chicken cutlets, prepared alla Milanese, were a childhood favorite of designer Linda Meyers. “If guests were coming over, my mom would add a butter sauce,” she says. Now she makes her own butter sauce, scented with sage and brightened by lemon.
Creamy Saffron Risotto
© James Merrell
This saffron risotto was served at a celebratory New Year’s Eve dinner party with a distinctly Milanese menu hosted by fashion designer Naeem Khan and his wife, Ranjana. Served by the catering arm of Manhattan’s Palma restaurant, the risotto shone next to saucy, tender veal Osso Buco and broccoli rabe sautéed with crushed red pepper.
Risotto with Parsley Puree and Caramelized Garlic
Greg Dupree / Food Styling by Ruth Blackburn / Prop Styling by Thom Driver
Developed by Milan-based chef Alice Delcourt, this risotto layers in parsley purée for vivid color and fresh, green flavor. Plush with goat and Parmesan cheeses, the dish folds in caramelized garlic for added sweetness.
Winter Squash Gnocchi with Brown Butter and Sage
© Stephanie Meyer.
Andrew Zimmern leans into northern Italy’s classic cold-weather combination of tender, squash-and-potato gnocchi tossed in nutty brown butter, sage, and thyme. Ricotta cheese enriches the dough, and Parmigiano-Reggiano shavings at the table give the dish even more savory depth.
Dining and Cooking