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  2. Ossobuco - Wikipedia

    en.wikipedia.org/wiki/Ossobuco

    Ossobuco served with risotto. This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. [5]

  3. Lombard cuisine - Wikipedia

    en.wikipedia.org/wiki/Lombard_cuisine

    A dish of dry agnolotti pavesi, a type of stuffed pasta, with a Pavese stew-based sauce. Due to the great territorial and historical variety of Lombardy, it is very difficult to identify a unified Lombard cuisine: it makes more sense to identify a continuum of provincial cuisines having similar elements throughout the region.

  4. Risotto - Wikipedia

    en.wikipedia.org/wiki/Risotto

    There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina (Treatise on Cooking) by Giovanni Vialardi, assistant chief cook to kings. [7] However, who invented risotto in Milan cannot be stated with certainty. [8] The rice varieties associated with risotto were developed in the 20th century, starting with Maratelli in 1914. [9]

  5. Ossobuco alla milanese - Wikipedia

    en.wikipedia.org/?title=Ossobuco_alla_milanese&...

    Pages for logged out editors learn more. Contributions; Talk; Ossobuco alla milanese

  6. List of Italian foods and drinks - Wikipedia

    en.wikipedia.org/wiki/List_of_Italian_foods_and...

    ' cooked salami '), salame del Montefeltro, salame di cavallo, salame di Fabriano, salame di Varzi, salame Felino, salame genovese di Sant'Olcese, salame gentile, salame lardellato, salame mantovano, salame Milano, salame sotto grasso, salame strolghino, salame toscano, salame ungherese; Salamini italiani alla cacciatora; Salsiccia (lit.

  7. Veal Milanese - Wikipedia

    en.wikipedia.org/wiki/Veal_Milanese

    Veal Milanese with a side of risotto alla milanese. Veal Milanese (Italian: cotoletta alla milanese, pronounced [kotoˈletta alla milaˈneːze,-eːse]) [a] is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy.

  8. San Bernardino alle Ossa - Wikipedia

    en.wikipedia.org/wiki/San_Bernardino_alle_Ossa

    San Bernardino alle Ossa is a church in Milan, northern Italy, best known for its ossuary, a small side chapel decorated with numerous human skulls and bones.. In 1210, when an adjacent cemetery ran out of space, a room was built to hold bones.

  9. Arrabbiata sauce - Wikipedia

    en.wikipedia.org/wiki/Arrabbiata_sauce

    Arrabbiata literally means 'angry' in Italian; [2] in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess. [1] In Rome, in fact, any food cooked in a pan with a lot of oil, garlic, and peperoncino so as to provoke a strong thirst is called "arrabbiato" (e.g. broccoli arrabbiati).