Certainly not "dietetics" the lombard cooking sinks the roots in the land and in the tradition peasant of its inhabitants: the butter is the mean flavouring, the polenta, in all its varying, with a lot of recipe to base of meat (ossibuchi, salamelle, cotechini, "cassoeula") and seasoned cheeses and than very agrreable flat firsts: risottos, soups, ravioli and best sweets. Here the addresses where to taste this ancient flavours.
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Al Garghet
via Selvanesco 36, Milano (MI)
Al Matarel
corso Giuseppe Garibaldi 75, Milano (MI)
Alfredo Gran San Bernardo
via Giuseppe Antonio Borgese 14, Milano (MI)
All'Antica
via Montevideo 4, Milano (MI)
Antico Ristorante Boeucc
piazza Belgioioso 2, Milano (MI)
Arlati
via Alberto Nota 47, Milano (MI)
Casa Fontana 23 Risotti
piazza Carbonari 5, Milano (MI)
Da Berti
via Francesco Algarotti 20, Milano (MI)
Da Francesca
viale Argonne 32, Milano (MI)
della Pesa
viale Pasubio 10, Milano (MI)
Giallo Milano
via Giuseppe Ripamonti 608, Milano (MI)
Hostaria Borromei
via Borromei 4, Milano (MI)
I Valtellina
via Taverna 34, Milano (MI)
Il Torchietto
via Cardinale Ascanio Sforza 47, Milano (MI)
La Brioschina
piazza Francesco Carrara 21, Milano (MI)
La Brisa
via Brisa 15, Milano (MI)
La Pobbia 1850
via Gallarate 92, Milano (MI)
Masuelli
viale Umbria 80, Milano (MI)
Milanese
via Santa Marta 11, Milano (MI)
Tornavento
alzaia Naviglio Grande 36, Milano (MI)
 
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