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Milan's gastronomy is based on
the tradition of the Lombardy, and
there is a heavy use of bacon fat
and butter. Dairy products such as
the blue-veined Gorgonzola cheese
and the creamy Crescenza
or Stracchino cheese are
renowned all over the country, and
preserved food such as the Bresaola
(salted dried meat) and the Cremonese
mostarda (candied fruit in a
sugar and cinnamon syrup) are also
quite famous regional specialties.
The main cooking technique is
stewing, and pasta is most often
substituted by Polenta (maize
porridge) and rice.
Some of the representative dishes
you should try in Milan are the
classic Risotto alla Milanese
(a dish of rice with beef broth and
saffron), Costoletta alla
Milanese (a breaded veal chop), Cassouela
(a filling dish made with various
parts of pork meat cooked with green
cabbage and other vegetables), Risotto
alla pitocca (rice and chicken),
Polenta concia (polenta
served with a sauce), and Tortelli
di zucca (a kind of a big
ravioli filled with a pumpkin
stuffing).
In the realm of sweets, Milan's
Christmas cake Panettone
which is a yeast cake enriched with
eggs and butter and stud with
candied fruit is now available
nationwide. Another famous dessert
here is Pannacotta or a
dessert made with boiled cream and
aromatized with rosolio or
maraschino. Wines from this region
are not particularly outstanding,
but the modest Campari which
is consumed worldwide is
manufactured here.
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