Dish finder in Milan

Carnaroli rice cooked slowly with stock, beef marrow and saffron until it flows across the plate. The city's signature dish, and the classic partner for ossobuco.

A cross-cut veal shank braised until it falls apart, finished with gremolata of lemon zest, garlic and parsley. Scoop out the marrow; that is the point.

A bone-in veal chop, breaded and fried in butter. The flattened, plate-sized version is called orecchia d'elefante.

Pork ribs, rind and sausage stewed with Savoy cabbage, served with polenta. Strictly a winter dish, traditionally after the first frost.

Flattened meatballs made from leftover boiled or roast meat, fried in butter. A standard on the aperitivo counter.

Half-moon dough filled with mozzarella and tomato, then fried. The queue outside the shop behind the Duomo is part of the ritual.

Short buckwheat noodles baked with potato, cabbage, butter, garlic and Valtellina cheese. Alpine food from the north of Lombardy, meat-free and heavy.

Pasta filled with pumpkin, amaretti and mostarda, dressed with butter and sage. A Lombard autumn and Christmas dish, sweet and savoury at once.

Tripe stewed with beans, vegetables and tomato. The old Milanese Christmas Eve supper, still on the menu in traditional trattorie.

Yesterday's saffron risotto pressed flat and fried in butter until the outside crackles. Ask for it in older trattorie.

Thin slices of cold veal under a creamy tuna and caper sauce. Piedmontese in origin and eaten all over Milan in summer.

The tall, airy Christmas bread with candied peel and raisins. From November every pasticceria makes its own, and the good ones sell out.

Panettone's spring cousin, shaped like a dove and topped with almonds and sugar. Born in Milan and sold everywhere before Easter.