Gorgonzola dolce is a traditional variety of Gorgonzola cheese. The cheese is made from pasteurized cow's milk and it's left to age for at least 45 days before consumption. Underneath its natural moldy rind, the texture is creamy, with blue veins running throughout the paste.

One of the simplest, yet most luxurious rice dishes, this creamy risotto gets its vivid color and flavor from saffron. According to legend, the dish was first created sometime in the 16th century, during the construction of Duomo. Apparently, it was invented by either the master glazier of Milan's cathedral, a Flemish painter named Valerio Diependale, or his apprentice, nicknamed Zafferano (lit. saffron), who regularly used this expensive spice to stain the glass windows yellow.

Locally known as l'oss bus a la Milanesa, these wine-braised veal shanks are a classic of northern Italian cuisine and one of Milan's most cherished signature dishes. Ossobuco is believed to have been prepared in local trattorias for centuries, although the first written recipe was found in Pellegrino Artusi's 1891 cooking manual La Scienza in Cucina e l’Arte di Mangiar Bene.

Just like its distant Viennese cousin, cotoletta alla Milanese is a thinly pounded, breaded, pan-fried veal cutlet. Although similar, the two dishes do differ slightly: the Viennese version is traditionally dipped in both flour and bread crumbs before being fried in oil, butter, or a combination of both, while the Milanese version is cooked bone-in and uses only bread crumbs and butter.

Colomba pasquale is a traditional sweet bread that is prepared for Easter. It is shaped to resemble a dove, covered in sugar, and studded with almonds. The dough is usually made with sugar, flour, eggs, yeast, and butter. The name of the dessert means Easter dove, referring to its shape.

This famous Italian sweet bread studded with raisins and candied orange and lemon peels is traditionally enjoyed for Christmas. Often exchanged as a gift among friends and family, panettone represents an act of kindness and a wish for a happy holiday.

Often referred to as nervetti in insalata, this classic northern Italian dish consists of meat, cartilage, and tendons from beef shank that are cooked on the bone. When tender, all of the elements are removed from the bones and left to set, allowing the gelatinous properties to create a firm, jelly-like treat.

Messicani alla milanese is a traditional dish originating from Milan. The dish is usually made with a combination of veal, breadcrumbs, eggs, sausage, mortadella, rosemary, Grana Padano, parsley, nutmeg, garlic, sage, milk, stock, butter, flour, olive oil, Marsala or dry white wine, salt, and pepper.

Fagiano alla milanese is a traditional dish originating from Milan. This elaborate dish influenced by French cuisine is usually made with a combination of pheasant, pancetta, ground pork, stock, white wine, heavy cream, cloves, shallots, cinnamon, nutmeg, salt, and pepper.