Master in Milanese Cuisine

Milanese cuisine through tradition and modernity, an ever-present practicality typical of Milan and its surroundings.
– The Viennese was better with the handle.
– Mondeghili, iconic meatballs with an evergreen reuse style.
– Yellow risotto with Sunday boiled broth.
– The austere busecca with white Spanish beans.
– the Barbajada of the ugly man of the 19th century