What to eat in Milan
Milan eats rice and butter, not pasta: risotto alla milanese, ossobuco, the cutlet, winter cassoeula, panettone and aperitivo at six.

[ ] Eat risotto alla milanese
    Carnaroli rice cooked in stock with bone marrow and saffron until it turns deep yellow and flows. Served as a first course in its own right, not as a side.
[ ] Try ossobuco alla milanese
    A cross-cut veal shank braised with the bone in, and the marrow is eaten from it with a small spoon. Gremolata of lemon zest, garlic and parsley goes on top and lifts the whole dish.
[ ] Eat cotoletta alla milanese
    A bone-in veal chop in breadcrumbs, fried in butter. It differs from a Wiener Schnitzel in that the meat is thick and on the bone, and the fat is butter rather than lard.
[ ] Try cassoeula in winter
    Savoy cabbage stewed with pork ribs, trotters, ears and sausages — a peasant winter dish eaten with polenta. It appears on menus only in the cold months.
[ ] Try mondeghili
    Milanese meatballs made from cooked meat, soaked bread, parmesan and lemon zest, fried in butter. Invented to finish yesterday's braise, with a name that came from Arabic by way of the Spanish.
[ ] Try risotto al salto
    Yesterday's risotto pressed into a pan and fried until both sides are crisp. The classic Milanese next-day lunch.
[ ] Get a michetta
    A hollow rose-shaped roll with a crisp crust and almost no crumb — the default Milanese bread. It is split and filled with salami or cheese, and the whole thing works because of the crust.
[ ] Try gorgonzola
    Blue cheese from a town just outside Milan, in two versions: dolce, soft and creamy, and piccante, firm and sharp. Eaten with pear, walnuts or over polenta.
[ ] Try polenta
    Cornmeal cooked for an hour and served as a base under braised meat, game or gorgonzola. In the north it replaces both bread and potatoes.
[ ] Try panettone
    A tall sweet sourdough loaf with candied peel and raisins that proves for more than a day. Officially a Christmas cake, though good Milanese bakeries make it out of season too.
[ ] Try colomba in spring
    The Easter relative of panettone, shaped like a dove, without raisins but with an almond glaze and sugar nibs on top. Sold from February to April.
[ ] Have an espresso at the bar
    Standing, in under a minute, usually with a small glass of water alongside. The bar price is fixed and low, the table price higher, and both are on the list on the wall.
[ ] Order a spremuta d'arancia
    Freshly squeezed juice from Sicilian blood oranges, served in almost every bar in season. In winter it comes out deep red, which is the mark of real tarocco oranges.
[ ] Try a Negroni sbagliato
    A Negroni in which the gin was accidentally replaced with sparkling wine: lighter, weaker and invented by mistake in a Milanese bar. The ideal aperitivo drink.
[ ] Try Franciacorta
    A traditional-method sparkling wine from Lombardy, east of Milan. Dry and mineral, it is drunk here as the local answer to champagne and prosecco.

Checklist from Unload: https://unloads.me/c/food-milan