The Milanese cooking is characterized by a big use of: butter, cream, mascapane, milk, cheese and like.  In fact the poor plate of the Milanese was polenta and milk, nuts and milk or rice and milk.
The Milanese gastronomy offers diverse specialties including the famous “risotto giallo allo zafferano” or “risotto Milanese” prepared with meat brew and often accompanied by ossobuco.
The other plate which is related to the name of the city is “La coteletta Milanese”, cow meat which is rolled in flour, passed over with egg, and fried in a lot of butter.
Between the second plates we find “la busecca”, a recepy which has as base tripe’s, “la cassoeule”, prepared with different kinds of pork meat all put together.  We also find “I mondeghili” which are “polpettine” fried in butter.
The pastry tradition is also strong in Milan, we only have to think of the “panetone” which derives from the French “bread of the Gods”, which is a tradition for Easter.
It is possible to taste the Milanese cooking in different specialized restaurants but also in certain hotels in Milan and in the surroundings.