My milan by Jube Huang

MY MILAN

PA N E T TO N E

MY MILAN

Luini Panzerotti Luini is the best place in town if you want to taste this delicious specialty and it now offers a variety of fillings, like ham, vegetables or even sweet ingredients (nutella, cream, â&#x20AC;Ś) LUINI â&#x20AC;&#x201D; Via Santa Radegonda, 16, 20121 Milano

C T LETTA

History Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked "bonein". It is fried in clarified butter or olive oil and traditionally uses exclusively milk-fed veal. Cotoletta a orecchio di elefante ("elephant ear cutlet") is another type of milanese, which uses a thinner but larger cut of meat, and is deboned and tenderized prior to frying, similarly to the American preparation of breaded pork tenderloin. This is the most common cotoletta eaten in Italy in every day life because it is easy and fast to prepare. However, it is not popular with Milanese chefs, because the thin meat produces a strong taste of "fry". In the typical osteria in Milan the first version is much more common.

izza

History Modern pizza originated in Italy as the Neapolitan flatbread. A popular urban legend holds that the archetypal pizza, Pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the Queen strongly preferred a pie swathed in the colors of the Italian flag: red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen as Pizza Margherita, though recent research disproves this incredible legend.

Mozzarella Prosciutto

Prosciutto

Tomato Sauce

Mozzarella Mushroom Prosciutto

Funghi

Tomato Sauce

Basil Mozzarella

Margherita Tomato Sauce

Mozzarella Anchovy

Napoletana

Oreg ano Tomato Sauce

Spinach Mozzarella

Fiorentina

Tomato Sauce Egg

Tomato Sauce Olive Artichoke Mushroom Prosciutto Mozzarella

Quattro Stagioni

Spaghetti

History In the 1st century BC writings of Horace, lagana were fine sheets of dough which were fried and were an everyday food. Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna. However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. The first concrete information concerning pasta products in Italy dates from the 13th or 14th century.

Whivh sauce is your favorite ? Bolognese

Meat

Butter

Celery

Alfredo

Tomato

Marinara Parmesan cheese

Garlic Onion Olive oil

Carbonara

Egg

Basil Bacon

Pesto

Cheese Pine nut

List of Pasta Spaghetti Spaghettini Bavette Bavettini Linguine Bucatini Capellini Casarecce Gnocchi Penne Rigate Penne Lisce Fusilli Fusilli Bucaticorti Farfalle Pipe Rigate Cannelloni Conchiglie Mezze Maniche Rigate Pennette Rigate Pipette Rigate Rigatoni Sedani Rigate Sedanini Rigate Tortiglioni Vermicelli Vermicellini Castellane Cellentani Ruote Lasagna

Cellentani Tortiglioni Spaghettini

Vermicelli Sedanini Rigate

Rigatoni

Vermicellini

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Penne Lisce Bavettine Mezze Maniche Rigate

Conchiglie Rigate Capellini

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Spaghetti

Gnocchi

Tortiglioni

Farfalle

Vermicellini

Castellane Cellentani

R IS OTT OOOO ALLA MILANESE

History History of Italian cuisine Risotto dates back to the Renaissance and is a descendant of the Spanish paella. The dish is said to have originated in 1535, when Charles V made his son Philip duke of Milan, beginning what was to be nearly two centuries of Spanish rule. Saffron added to the rice turns it a deep yellow and adds a subtle yet pungent flavor. Bone marrow is essential for a good risotto alla milanese. Many butchers give it away for nothing. You can freeze the marrow in small quantities and use it as you need for risotto. Risotto alla milanese flavoured with saffron and typically served with many typical Milanese main courses, such as ossobuco alla milanese (cross-cut veal shanks braised with vegetables, white wine and broth) and cotoletta alla milanese (a fried cutlet similar to Wiener schnitzel, but cooked "bone-in"). The rice for risotto alla milanese should be Italian superfine Arborio rice, or, better, Carnaroli rice, slightly moist and al dente when done. The rice will continue to cook after it has been removed from the flame, so be ready to add the butter and freshly grated Parmesan cheese immediately. The entire process of cooking the risotto takes roughly 45 minutes and requires your full attention. In Italy we say "Il riso nasce nell'acqua e muore nel vino," meaning rice is born in water and dies in wine, so, in addition to the wine used for cooking it, have a good dry white wine ready to serve with the risotto.

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PA N E T TO N E

History In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities in the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes. It was also Motta who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times, or almost 20 hours, before cooking, giving it its now-familiar light texture. The recipe was adapted shortly after by another baker, Gioacchino Alemagna, around 1925, who also gave his name to a popular brand that still exists today. The stiff competition between the two that then ensued led to industrial production of the cake. NestlĂŠ took over the brands together in the late 1990s, but Bauli, an Italian bakery company based in Verona, has acquired Motta and Alemagna from NestlĂŠ. As a result of the fierce competition, by the end of World War II, panettone was cheap enough for anyone and soon became the country's leading Christmas sweet. Northern Italian immigrants to Argentina and Brazil also brought their love of panettone, and panettone is enjoyed for Christmas with hot cocoa or liquor during the holiday season, which became a mainstream tradition in those countries. In some places, it replaces the King cake.

G L E A

History Gelato is the Italian word for ice cream, derived from the Latin word "gelatus." (meaning frozen). Gelato is made with milk, cream, various sugars, and flavoring such as fresh fruit and nut purees. The history of gelato dates back to frozen desserts in ancient Rome and Egypt made from snow and ice brought down from mountaintops and preserved below ground. Later, frozen desserts appeared during banquets at the Medici court in Florence. In fact, the Florentine architect Bernardo Buontalenti is said to have invented modern ice cream in 1565, as he presented his recipe and his innovative refrigerating techniques to Catherine de' Medici. She in turn brought the novelty to France, where in 1686 the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine. The popularity of gelato among larger shares of the population, however, only increased in the 1920sâ&#x20AC;&#x201C;1930s in the northern Italian city of Varese, where the first gelato cart was developed. Italy is the only country where the market share of handmade gelato versus industrial one is over 55%. Currently, over 5,000 Italian gelaterie, or gelato shops, all over the world occupy more than 15,000 gelatai, or gelato vendors.

Pistachio

Cioccolato

Fragola

Nocciola

Melone

Mango

Anguria

Castagna

Pompelmo

Production Making gelato is similar to making ice cream. The mixture for gelato is typically prepared using a hot process first, where the sugars need to dissolve. White base is heated to 85 째C (185 째F) completing a pasteurization program. The hot process to make chocolate gelato is essentially the same for conventional ice cream, and depending on recipes, it is meant to be traditionally flavored with cocoa powder and cocoa butter.

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A Slice of O ran

Negroni Sbagliato The wrong Negroni is an aperitif created in Bar Basso in Milan in the sixties, which came from the bartender and Mirko Stocchetto generally referred as simply wrong. Differences from the classic Negroni Florence for the presence of Spumante Brut, which replaces the gin. The drink becomes lighter thanks to the reduced percentage of alcohol.

PA N E T TO N E