Provenance / Canons / Italian / Lombardia Meat Secondi
Lombardia Meat Secondi
Italian Canon
11 entries
IT.201.0001
Bollito Misto alla Lombarda
Lombardia's monumental boiled meat service — a grand tradition of Milanese bourgeois cooking where s…
Milan, Lombardia
IT.201.0002
Busecca Milanese
Milan's ancient tripe soup — the dish that earned Milanese the nickname 'busecconi'. Honeycomb tripe…
Milan, Lombardia
IT.201.0003
Cassoeûla Milanese
Milan's defining winter one-pot: pork extremities (rinds, ears, trotters, ribs, luganega sausage) sl…
Milan, Lombardia
IT.201.0004
Cassoeula Milanese di Maiale e Verza
Milan's winter feast: pork parts (ribs, cotechino, trotters, tail) braised with Savoy cabbage until …
Milan, Lombardia
IT.201.0005
Cassouela Milanese — Pork Ribs and Sausage with Savoy Cabbage
Cassouela (from 'cazzuola', the trowel-like spatula used to stir it) is the Milanese winter feast pr…
Milan and the Po valley,
IT.201.0006
Costolette alla Milanese con Osso (Orecchio di Elefante)
The authentic Milan veal cutlet differs fundamentally from the Wiener Schnitzel: the rib bone is lef…
Milan, Lombardia
IT.201.0007
Cotoletta alla Milanese — Bone-In Veal Chop Fried in Clarified Butter
Cotoletta alla Milanese is one of the great contested preparations of European food culture — a bone…
Milan, Lombardia — the Mi
IT.201.0008
Mondeghili Milanesi
Milan's frugal Monday patties: leftover bollito misto (boiled meats) passed through the meat grinder…
Milan, Lombardia
IT.201.0009
Oss Buss alla Milanese (Ossobuco)
Milan's braised cross-cut veal shank — one of the few Italian dishes inseparable from a specific gar…
Milan, Lombardy
IT.201.0010
Ossobuco alla Milanese — Braised Veal Shin with Gremolata
Ossobuco (bone with a hole — the marrow cavity in the centre of the veal shin cross-cut) is the defi…
Milan, Lombardia — ossobu
IT.201.0011
Polenta e Uccellini alla Bresciana
Brescia's celebrated autumn preparation: small whole roasted birds (traditionally thrushes, sparrows…
Brescia, Lombardia