Arguably the single most fitting adjective to describe traditional Milanese cuisine is “rich” — which applies to the city’s food in more than one sense. First, the Po River acts as an informal border between the north, where butter is the fat of choice, and the rest of the country where olive oil reigns. Since Lombardy is a landlocked region, fish doesn’t appear in any Milanese staples: Meat is the undisputed star of the Milanese table. And here’s where to find it.
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