Joia: the only starred vegetarian restaurant in Italy

Serving wine: a handy guide

Cova: symbol of Milanese tradition and good Taste

A Prickly Guest in the Markets of Milan

Antonio Guida - "Lemon risotto with peppers"

You Can’t Get More Central Than This Market

Enrico Bartolini - "Risotto with red turnips and gorgonzola"

Davide Oldani - "Cube of Milanese ribs"

Recipe: flavourful and untranslatable sauce Gribiche

Recipes from the Valtellina. ‘Pizzoccheri, Chisciöi and Pestèda’

Controversial and incomparable: the cutlet

The Easter dove: fact and fiction

Street food: the oldest new thing in town

Amarone, the wine loved by the Milanese

Eating well and being happy at the table

Flavours of yesteryear: busecca

Daniel Canzian: cooking for 500 guests for the premiere at Teatro alla Scala

Gorgonzola, a Lombard treasure

Mondeghili! And you can only get them in Milan

Valtellina, a viticulture story that deserves to be told

Plate presentation: the signature of the chef

Ho Chi Minh in the kitchen, at the Antica Trattoria della Pesa

Antonio Guida - "Buttons stuffed with cassœula"

Daniel Canzian - "Divisionism Risotto "

History: the mostarda of Cremona

Milan in the kitchen, The Ossobuco