Milanese traditional dishes includes cotoletta alla milanese, a breaded veal (pork and turkey can be used) cutlet pan-fried in butter (similar to Viennese Wiener Schnitzel).

Other typical dishes are cassoeula (stewed pork rib chops and sausage with Savoy cabbage), ossobuco (braised veal shank served with a condiment called gremolata), risotto alla milanese (with saffron and beef marrow), busecca (stewed tripe with beans), mondeghili (meatballs made with leftover meat fried in butter), and brasato (stewed beef or pork with wine and potatoes).

Season-related pastries include chiacchiere (flat fritters dusted with sugar) and tortelli (fried spherical cookies) for Carnival, colomba (glazed cake shaped as a dove) for Easter, pane dei morti (“bread of the (Day of the) Dead”, cookies flavoured with cinnamon) for All Souls’ Day and panettone for Christmas. The salame Milano, a salami with a very fine grain, is widespread throughout Italy. Renowned Milanese cheeses are gorgonzola (from the namesake village nearby), mascarpone, used in pastry-making, taleggio and quartirolo.

Milan is well known for its world-class restaurants and cafés, characterised by innovative cuisine and design, As of 2014, Milan has 157 Michelin-selected places, including three 2-Michelin-starred restaurants; these include Cracco, Sadler and il Luogo di Aimo e Nadia. Many historical restaurants and bars are found in the historic centre, the Brera and Navigli districts.