Best Italian Food - 10 MUST EAT Foods When You’re in Milan, Italy!!

sweet, okay, okay, I don't think I've ever tried gargona in my life. This will be the first time. This is my initiation into the gargona. I would start with the sweet one. okay and the

must

ard oh yes, he brought out something for us to try they look like candied cherries but not at all good at all at all at all it's a surprise it's a surprise it's going to be a play on words with P with it's okay it's okay we have both different versions of the garonne this is the sweet version you can see it is already melting they look totally different also the sweet and the spicy one let's go for the sweet gargona oh yes it is literally melting literally I mean it is cold and it is starting to melt even I have to do it like this so sticky ch ch so oh man oh that's amazing okay then punish us one of these oh man what is that?

It tastes like cherry with horseradish but it's not a cherry at all no no but it's like a fruit or something true no no it's not

must

ard just mustard mhm, it's mustard jelly we have to go in to ask how they make mustard jelly oh man, It's okay, probably because it's the sweet gargona, it doesn't have a strong flavor. Very wait for the other one, okay, okay, I mean, it's similar to Bri almost in that, yeah, flavor-wise, like smooth, smooth and creamy, this version yeah, so you'll see the difference with the spiciness, the spiciness chin chin and then. you have to look in the eyes Chin Chin EXA chin you can't have the gonzala without a nice glass of red wine that's what he recommended he said we needed a little wine with this so we agreed oh yeah that sets it off nicely let's get to the real thing , so the spicy version is the traditional go gonzilla you mentioned, make my first bite of gonzala really count, yes there is a big nugget of G gonzala, oh I mean it smells good, it actually smells good, but if you stay in a closed room with these open okay this is amazing yes very good okay the aftertaste is a little stronger it goes down the throat a little bit to the nose a little bit but it's really good it's very creamy it has such fermentation complexity I love it and that combination with bread with these horseradish jelly balls and wine is spectacular a little more bread I told you that you can't eat without bread I told you that in Italy it is essential, you must have bread now you start to trust me yes, I do it, oh, I love G gonzilla the spicy one and the sarda one you're going to try the one with mold man the veins of the mold are where the flavors of the man are these gelatin in mustard balls incredible and it combines very well with the cheese that was extraordinary man, that was some good cheese, wow, so we got a table to sit outside, but first we'll go to the kitchen and see how some of the dishes we're going to eat are cooked, what's cooking down here, oh.

It's warm cooked in oil and butter the elephant ear wow I turn off the heat oh you can see it's starting to turn perfectly golden oh that's ready yes wow oh look at that sizzle I said we oh nice oh that goes right on top and cherry tomato very good, okay, oh salad, it's a Milan classic, okay, okay, beautiful, the next step on this tour we've come on again. I think

when

it comes to Milanese

food

, osuko with risoto is up there, perhaps as the most popular dish, but perhaps the most homey and comforting dish might be the Cota Al Milan, the five cutlet smashed until flat.

Breaded and then fried in butter until it's golden and crispy, so maybe we'll go in, bye, bye, I'm going this way, okay, and I'm going this way. oh man it's tender oh it's crispy oh look at the inside of that smash go here m mhm you can add a little salt if you want oh man juicy and succulent fatty inside crispy Brown on the outside and because it's a little shallow fried it's not so crunchy, but it's like that Nice crunchy the aroma of butter Can you feel the butter mhm? It's delicious, this is good, it's definitely delicious, you're not, it's not a light meal in Milan, nothing is light in Milan, okay? let's take another bite of the prime rib Thea the ve, oh man, and I love it with that arugula with the tomatoes too, that adds a nice touch, a nice freshness to contrast the richness, mhm, that is so good next to one of the dishes this restaurant is famous for is its sea

food

pasta, seafood linguine, lingu lingu lingu, okay, lingu, it's another word that ends with E, it's always e and what a process, the cooking stays hot on a blanket of dough, okay, let's scoop some out.

I want to try that knife oh, it fell, it fell, okay, we'll have to look for it, we'll send a search there, I found it, I found you, oh no, first time in my life I tried that. type of muscle it was like three four years ago oh I've never really tried it before okay here we go we have to eat that clam this place is also known for its seafood since Katar was explaining to me that seafood is very high. quality in Milan because it is one of the largest cities, I mean it is the capital in the north of Italy, so there is demand for seafood from all over Italy, so some of the freshest seafood is immediately imported directly to Milan , so find some amazing seafood, including this place that specializes in seafood and their seafood pasta, so we had to try the seafood pasta while we're here, so this isn't necessarily a Milan-specific dish, but It is common and it is popular.

Seafood is very common in Milan oh that's good, the basil flavor is embedded in that pasta, all the oil, the tomatoes are not overpowering, a little acidity, a little sweetness, the razor clam is amazing, you taste the flavor of squid, clams. there all the juices mixed and that cooking technique was amazing and finally we have the pizza and this is um diola diavola with spicy salami spicy salami and this is the Milan style of pizza which is a little different from Napoi a little different from other parts of Italy man, that looks delicious, the cook, the pizza with the egg, oh okay, it's the first time I've tried a Milan style pizza, oh, spicy, yeah, the spicy salami, oh man, it's so tasty, juicy, oily, the olive oil finish. the taste of the basil the tomatoes the dough is also very good that spicy salami fills your mouth with this meaty spice how good now you were at the part where you can pick it up with the bone, the bone is still attached How can you not just lift it?

It has a handle. It's one of the

best

things about a Milan-style Cota or Costa. I think with the bone it's called Costa, which is the perfect balance between moist inside and crispy outside. Just the aroma of butter, the crunchiness, the richness, oh, what do we have here to finish dinner off nicely? Okay, okay to digest, so this is a digestive, yes, yes, but you have to drink the whole bottle, yes, okay, digest everything that they throw into your body today and what it is. It's made with grapes, it's grapes, okay, this would be common after a meal, the digestive graa after this meal, after this meal, okay, go slow with the graa and don't shoot it, oh yeah, that's it Well, oh yeah, you can feel it's not here. is that I can feel the cheese starting to digest, it was a great experience.

The restaurant is called IL sestino and yes, very friendly. From here we continue with this journey eating 10 dishes that you should eat

when

ever you are. in Milan but Katarina had another appointment she has to attend so we said goodbye to her but she is amazing she was able to organize everything and she is so passionate that she does local food tours she is a local guide here in Milan and she has a huge passion in Milan, but we are going to eat a little more between meals. We had a little time to walk around this afternoon, so we stopped at what is Milan's most impressive iconic site, the Dumo di Milano.

The Milan Cathedral, from what I was reading, the original structure dates back to 1386, but then they kept adding buildings, which is incredible, especially when you're in front of it, it's such a huge architectural marvel, a monumental cathedral. Milan and then this whole area, I mean, there are so many shopping and pedestrian streets around here and then one of the main squares. Meeting areas in Milan. It's just an amazing place to walk and explore. Next, we are in a place that is credited with popularizing one. of the

best

known sandwiches in all of Italy and this is the place called bar quadron welcome to Bar quadron and this place is historic it is legendary in Milan from what I was reading no one knows very well where the panini or Panino was invented, which is a small sandwich, uh, but it's definitely somewhere in northern Italy and this place is credited with popularizing The Gourmet bread, which became popular, I think, in the '60s, '70s and '80s, so this place has a lot of history, It's a really local place, a really cool place.

I have two different paninis to try, man these are beautiful, I can't remember which is which, but we'll try them both. cheese, oh, this one has mustard in it, I think, and I like how it's just folded into the panini, oh, the mustard in this one. one the cheese, not sure if this one comes, but a thick slice of cheese really creamy and rich toast really crispy oh it's delicious oh man it's rich in filling but light and fluffy all at the same time coffee or just an espresso quick oh yeah, oh, that's really good, okay, let's try the next Panini.

I think it's one of his famous sandwiches, the Drago compto. I think it is because it includes pâté with huge slices of Bri and that, oh yeah, man. that's good, that chunky size of GRE, the richness of the pâté and then all that P that is sliced ​​so thin, fluffy and crispy, what a sandwich, oh it's so good, both are really good, but I especially like the which has pickled peppers. there, besides all that mustard, mhm, the tartness of the pickled peppers, the extra spicy flavor and the kick of the mustard really add it for me and also contrast the flavor of that ham.

I mean, they're not that small, I mean, they're not huge. but then they go down so easily I think the bread collapses you got the crunchiness of the bread it's not that heavy it's spongy um yeah it goes down so easily in one go you're down to the end of your sandwich good night and we'll continue our Italian food tour tonight We will go to a restaurant called Al Matel, which is a family restaurant that serves traditional Milan or Lombard cuisine. A nice place. I love how warm and cozy it is here and we are. here right when they open and that's why it's not full yet oh oh man the owner came out and greeted us she's amazing and let me uh I think we're going to be able to see a little bit. in the kitchen um, but I mean, she's an aunt you want me to cook for you, this is a white historic tror TR oh yeah, this is a white for you for your Penta oh for the penta oh amazing oh it smells so good I can smell that aroma of white truffles.

In this restaurant it dates back to 19 19 62 and Miss El who is the owner has been preserving the historical recipes from the Lombardi region in Italy and northern Italy and she is the one who simply ensures the authenticity the tradition of the recipes all the home style they serve here how long have you been running the restaurant 63 years 63 years wow and all the recipes are your recipes every day you come here at 6 a.m. every day yes 2 63 years for 63 years to make pasta to prepare all the dishes, it's okay, because all the dishes take a long time to cook well, yes, yes, yes, it's a restont, wow, wowo, okay, wow , she is absolutely the anti day lady, she is an amazing lady who comes here for 63 years every day she still takes care of the kitchen uh she is legendary ok thank you oh man this is such a great restaurant and family atmosphere so friendly that you really feel like you're coming to Aunt El's house, um, and we have some of the absolute classics of Lombard cuisine of dishes that you have to try when you come to Milan, let's start with the Tria tripa, which is tripe or stomach and have been stewed, this is one of the most humble, one of the most loved and only me.

I think it's comfort food in Milan, so let's start with an Al Milan and, uh, I think most of the dishes tonight are served with penta, oh man, and I'm a big fan of tripe. I love tripe, so I'm always excited to order tripe, especially when Aunty cooks it m m oh man, it's tender, it's salty, it doesn't have a lot of spice, but it tastes like maybe a little sweetness from carrots, celery, oh man, the onions, I think mainly, I think it's just the texture of it. Tri so tender with a little chewy, oh it's very tasty, very very good.

I mean, you can immediately tell how clean the tripe is, it doesn't have any sort of organic or ironic taste, just very clean, it almost feels like pasta. your mouth, uh, with a little bit of chewiness, but yeah, very good, very clean, uh, pure, that's really pure tripe, okay, the next dish we're going to try is called mandilli, this is another one, oh, they're whole. just take a well, actually let's cut it up oh yeah and fill it with five on the inside, cabbage on the outside and tomato sauce man these are actually very filling this is the winter version of mandilli so I think the summer version is different, maybe smaller. they are heartier, maybe warmer and especially for winter, oh man the real thing just melts in your mouth, you have that cabbage wrapped on the outside and then that tomato sauce which is nice andsour, but literally the inside seems almost mixed with rice inside the next dish we are going to try which is a small mountain on your plate and that is from Lombardi and it is called Casola and it is a dish that is dedicated to pork I think it is historically It was especially prepared when there was a freshly slaughtered pig and the best parts of the meat, like the legs, would be used to make ham or to make other prized meats set aside, but you would have all these bits and pieces, from the legs to the skin, some ribs and other parts of the pig, and that was stewed with cabbage for a long period of time until it literally fell apart and became a dish that is one of the most important dishes, especially in winter, there is even a festival, there is even one day, I think, in January, where literally everyone eats this dish, look, oh, that's a whole piece of skin on top, with cabbage on the bottom and I think ribs. the bottom also the ribs there could be ankles ok that's all the Trotter, all the pork leg, all the gelatin, oh man so many different parts, all the bigger parts of the pork and the ribs, that cabbage too It's so aromatic, okay, I'll take it.

I've got a rib and then I'm definitely going in for that, that foot too, I'll get all that cartilage, all the gelatin, oh man it's almost hard to pick up, it's so tender it's just melting. Wow, that totally liquefies on your tongue. melts the skin the fat you really taste inside the pork fat you taste the taste of the cabbage the sweetness of the cabbage oh man oh man that's good oh man is it sticky is sticky is gelatinous yeah, jump can't wait to try the cabbage oh man mhm wow, I think the cabbage might be the best part of the dish, it's just absorbed the pork fat, it's retained its sweetness, it's so tender it melts in your mouth oh the cabbage is amazing, the ribs oh literally , it's going to be one of those ribs where the bone is completely clean where the meat just completely collapses look at that yeah oh oh it just falls apart oh yeah oh man the rib the creamy creaminess of the rib all the tenderness again the cabbage has been embedded with the pork and the pork has been embedded with cabbage.

I think that's the best thing about this dish so the next dish we're going to eat is Penta and again we've had Penta as a side on a lot of the other dishes but Penta is something that's very common for you to have to eat when you come to Milan. and this literally on the menu. I think this is what they call the end of the Penta world. This is like the Penta that just changes the game to the next level and Aunt Eldi it. make this with penta on the bottom, there's fried eggs and yolks, then they have some fresh porini mushrooms that go on top and then it's shaved with the fresh white truffle on top, that's amazing, oh, I'm going in, oh, the yolk, Oh look. in the yolk the fried eggs the yolk is sprouting oh man what a dish what a way to eat Penta oh wait for that cross section if I can get it out oh wow oh what a dish oh man that's how Penta takes it to the next level, the ultra mushroom duo aromatics, really aromatic flavor but more of a slightly slimy texture, but it just melts in your mouth, you have the liquid from the yolk and then just that white truffle shave that just gives it. this amazing aroma and the Peta itself is extremely rich, almost to the point where it becomes this cornmeal bread base and then just these amazing toppings.

I think there's probably a little bit of butter in there too, it really is the end of the world palette now. I know why you call it the end of the world palenta thank you incredible the food was incredible incredible delicious great great have a good night see you thank you very much yes have a good night thank you I mean, that was like eating at grandma's house house and They are so welcoming that food I am. In fact, I'm almost sweating. The food is very filling and we did it. 10 Italian Foods and Actually More You Have to Try When You Come to Milan.

That was definitely it. a lot of calories, I mean, oobo is probably an unbeatable meat and the combination is probably the dish I would choose, but at the same time, man, the end of the world, Penta, is something that totally blew me away with those truffle mushrooms that I also want. To thank Karina again for guiding us earlier. I will have all the information in the description box below and I want to say a big thank you for watching this video. Remember to like it if you enjoyed it, leave a comment below. I'd love to hear from you and remember to subscribe for many more food and travel videos.

Good evening from Milan.