Risotto alla milanese
Creamy rice turned golden by saffron, finished with butter and Parmesan and, traditionally, beef marrow. It is the dish that best sums up Lombard cooking, rich in rice and dairy.
Where to try it

Roman columns, devil legends and Italy's most intricate cathedral.
Milan is known for business and fashion, but beneath its shop windows lie twenty centuries of history: capital of the Roman Empire, city of Saint Ambrose, court of the Visconti and the Sforza, and a river port linked by canals. Three free routes to explore it on foot, between the Duomo, Leonardo and the Navigli.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the mixed route.

Roman columns, the basilica of a bishop who stood up to emperors, Leonardo's refectory and the dukes' castle.

A column with two holes, an unjust plague trial, Italy's first serial killer and a chapel lined with bones.

Art, opera, the marble cathedral and an aperitivo by the canal: Milan's highlights in a single walk.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
Loading the map…
A day in the city
Link the three routes and you will see the best of the city on foot, for free: the mixed route in the morning, history in the afternoon and legends as the sun goes down.
Morning
Afternoon
Early evening
Where to eat. Try Risotto alla milanese at Trattoria Milanese.
What to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
Creamy rice turned golden by saffron, finished with butter and Parmesan and, traditionally, beef marrow. It is the dish that best sums up Lombard cooking, rich in rice and dairy.
Where to try it
A bone-in veal chop, breaded and fried in clarified butter. Thicker than the Viennese schnitzel, with which it has been arguing over paternity for centuries.
Where to try it
Cross-cut veal shank with its bone and marrow, slowly braised. It is served with gremolata of lemon zest, garlic and parsley, often alongside saffron risotto.
Where to try it
Milan's Christmas cake: a tall, airy dough studded with raisins and candied fruit that takes days of leavening. The historic pastry shops still make it by hand.
Where to try it
Fried turnovers from Puglia, filled with tomato and mozzarella, sold by the Luini family next to the Duomo since 1949. Eat them standing up in the street, like the Milanese do.
Where to try it