There's nothing like a little trip abroad to change your mind and delight your taste buds. Milan, the world capital of fashion, design, and creativity, surprises with the diversity of its neighborhoods, its museums, its cultural life, and its gastronomy. Until the end of October, it is hosting the universal exhibition. A good reason to rediscover the Lombard capital and take advantage of the "Bonbon's" good deals for a gourmet express trip!
The Universal Exhibition
Until October 31, Milan is hosting the Universal Exhibition with an original theme: "Feeding the Planet, Energy for Life". More than 20 million visitors and 140 participating countries are expected! The program includes the latest culinary technologies for sustainable food. The objective here is to guarantee healthy, safe, and sufficient food for everyone while respecting the planet.Go see it. A "totally new and innovative" edition worth seeing! After this superb exhibition that made our mouths water, it's time to go discover one of the emblems of Milanese cuisine. We head to the heart of the Certosa district, to the Radisson Blu Hotel in Milan, to meet Chef Dario, who shared one of his favorite recipes with us: ossobuco and its Milanese risotto. Discover it by watching the video below and take notes! "The classic" Veal Shank in Ossobuco and its Milanese risotto Veal Shank in Ossobuco for 4 people: 4 veal shanks...au (1lb x1) 1 quart of beef broth 3.5 oz of peeled tomatoes 2 large carrots 2 stalks of green celery 1 yellow onion 1 clove of garlic 3.5 oz of flour 1 glass of white wine 1 oz of butter Salt and pepper to taste Thyme and rosemary to taste Preparation: Peel and chop the celery, carrots, onion, and fry them with a little butter on low heat. Meanwhile, remove the skin from each veal shank and coat them in flour. When the butter and vegetables are ready, fry the shanks on both sides. When the browning is almost done, add the garlic and herbs, and pour in the white wine. Add the peeled tomatoes and continue for another 2 minutes. At this point, add the broth and cook the veal shanks in an oven preheated to 300°F for 1 hour and 30 minutes. Milanese Risotto serves 4 people. Ingredients: - 8.5 oz of Carnaroli / Vialone Nano rice - 2 white onions - 1 cup of white wine - 0.07 oz of saffron - Beef broth
- rice;
- salt;
- 100g of butter;
- 70g of finely grated parmesan cheese, preferably Parmigiano-Reggiano;
Preparation Heat the broth until boiling. Peel the onion and slice it. Put half of the butter, the oil, the onion, the rice, the marrow, and the saffron. Toast the rice for about 2 minutes. The rice grains should be hot. Add the broth, one ladle at a time. Stir and prevent the rice from sticking. Cook for about 18-20 minutes, adding broth gradually. Add the butter and the Grana cheese once the rice is cooked and out of the pan. Leave the rice off the heat for about 1 minute, then serve it.
The ritual of the aperitivo
We are not sure if it is a Milanese invention, but the ritual of the aperitivo is considered a tradition! All the bars in the city display entire trays loaded with food to devour with joy.drinking a Spritz, or a Negroni for a change (2 cl of Campari, 2 cl of red vermouth, and 2 cl of gin). The one at Radisson Blu Hotel is amazing.
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