Welcome to Italy today! I'm going to take you on an ultimate Italian Food tour to eat 10 of the best dishes in Milan That is the real deal Chef Andrea The Man Wow oh man, what a dish takes one month to be ready. M The Elephant Ear Wow How long has she been running the restaurant 63 years? Look at that. Yes, nothing is light in Milan and I'd love to know which food is going to be your favorite. Hey everyone hope you're having an amazing day! It's Marqueen! Great to be in Milan Italy and we're about to meet up with Katarina She is a local guide and loves to eat and we're on our way to the first place.

Katarina Very nice to meet you. Where are we going first? Well we are going to a family business where we are going to taste Milan also and some other things that we are going to see now. Nice Okay oh nice. Oh oh nice.

Okay, we've come to the restaurant early before they open. The restaurant is called pror B and met with Chef. We're going to immediately go into the kitchen to see some of the cooking before we eat and onion. Okay, the cutl with the bone in yes, dusted with flour.

Okay, okay, okay and that goes into butter. You make it with the body. The body. Okay, so that's the the ve shank.

So we're immediately getting started on what is probably the most iconic important dish in all of Milani's Cuisine Oo Yes, oh man, that's starting to sizzle in butter. Oh that's already smelling good. This Is the magic of CH everything together. Okay, okay.

oh wow. So the Uko goes off and now goes on. the sopito. This is the kind of the vegetable base looks like celery, carrots.

Maybe onions in there. Oh, looks like maybe a little stock goes in. So oh oh, it's browned the bone marrow the ve has browned in the butter into the sopito. Oh oh beautiful look.

Oh and the butter goes on. Oh that's the caramelized brown butter. Wow. Stuff: 1 Hour 1 hour and 40.

Oh so it needs to cook now for over 1 hour. Okay, 1 hour later. Lucky for us. Chef Andrea already has one prepared.

Wow. Okay. Garlic, lemon, parsley, seasoning. Oh man.

Okay. Rice: Okay. Riso B Butter Butter? uh. onion, Onion? uh.

saffron, saffron? Yes. Cheese? Okay. cheese. Okay, and is it is it most common to eat osuko with risoto? So yes, you put it on side of Theo or on the top.

Okay, it depends because cook it like this itself. It's a so this is butter, melted butter, onion. Oh all of that is inside. Okay, so there's melted butter and onions.

Oh man. and the saffron and the rice. And the saffron is already in there. that really yellow golden color.

Oh nice, by the way. Very nice How long it cooks for 18 minutes? Okay, yes, the last. Oh what is it. It's the the knee of the beef.

The knee. the knee of the beef. onion, vinegar, a little bit of oil, salt and pepper pepper. Chef Andrea He's What an amazing character and personality and such friendliness.

And here it is. the Netti N Alam Milan Al Yes Flies around the kitchen smiling. Oh you can tell he's so passionate. he loves what he's doing.

The Roto is coming along nicely. Oh I love that golden yellow color that needs to cook for about 18 minutes to be precise. Uh so that it has a nice chewy texture. Oh yes, Chef Andrea The man.

Okay, thank you. Oh thank you. Do you want some bread too? Oh yes. sure Sure Sure cuz typ we would eat this with bread.

You know that when we go to Spain or France as soon as they understand that we are Italian the first thing that they bring to us to the table, it's the bread. Oh okay. okay so Italians are known for bread bread eaters. Bread eaters.

Bread eaters. Yes yes, yesti Okay and this is like making use of the full cow. The cow knee you see like I think it looks like tendon, looks like some tendon. yes uh.

nerves and nerves. Cow nerves and tendon going in with the bread and the fork. Oh man. and with the bread.

oh oh that's amazing. How is this? NE I Love it. Oh it's so good. the the gelatinous, chewy texture.

the tendon. oh it's really nice and this is just the anti pasta. really rich and heavy but also um like cooked perfectly where it's really clean. I like the acidity, the the sourness that contrasts the richness and that the I think the onions as well and then the the pepper that's the Final Touch Delicious! Oh man you're going to use that bread is really good to to soak up all the juices.

the dressing. oh yes, now you got why we need the bread. You got to have bread. Yes when you go like these.

oh like mopping up mopping up. Scara Scara That's going to be an important word to know in Italy Oh the the cheese goes in. Oh that immediately thickens, melts and thickens. Oh okay.

wow that immediately turns golden. Beautiful color. Wowow golden. Wow, That is the real deal.

Come Ono Chef Andrea So Chef Andrea has changed clothes and we're going in. we're eating with him. It's an honor. Okay let's try that.

Soo one two three. don't swallow, don't swallow yeto Mix Mixx Wow Wow No Oh okay, no talking, no talking. Oh man what a this no that's oh man what a What a What A chef. What a man.

Now we can do whatever. Oh man, that was just the awesomest few bites ever. The flavor I mean I wasn't even able to speak. Just eat.

There's a process mix it in your mouth but that initial bite of the Roto unbelievable The the aroma, the flavor of the saffron just fills your mouth. It's so rich and heavy as well. so much flavor. the the Roto the rice is cooked perfectly so it's a little bit chewy and then you immediately Chase with that SEO which uho no Cito Cito Soro you immediately Chase with the sofo.

so the the vegetables just kind of completely melt in your mouth. You have the flavor of the parsley, the flavor of the butter and then Chase it Chase it with a osuko. that and that ve just melts in your mouth. that was a spe acular combination of bites.

Oh man what a dish! Another problem of the Milan it is heavy. Yes okay we're going in again. I Cannot believe the combination of this dish but I I do not follow his tips I mix it from the dish. Oh really okay okay he's always great is I've never had Roto that good before.

that is on the next level. The balance of the cheese the it's just blowing my taste buds is that saffron? Oh I talked too much I was supposed to chase Chef Andrea would not be happy with me I forgot to chase it the ve Check this out. It's literally oh it's fork tender. it just oh it's succulent.

Look at the interior of that meat. Oh man. melt in your mouth Ultra tender just embedded with those onions, the celery, the carrots, the parsley. this time I'm doing the the mix the mixture sty.

mhm What a dish I mean this is one of the kings of Italian food. especially in Milan I think In Lombardi Lombardia yes In Lombardi and that is just blowing my taste by I mean it's unlike any other Italian Food I think I've had the combination and it's such a perfect harmony with that saffron. Roto with the ve that is unbelievable I'm I can't even believe it. Happiness that's good food must make you happy.

Definitely. Do you feel like a kid? Yes yes happy like a kid Mhm. and I'm proud of you because I see you are starting to use the bread in the best way. Oh yeah I I want to taste everybody with some bread G to wipe it off he's gonna gain some kilos.

Definitely if I stay in in Italy I think I'll I'll gain some gain some weight for sure if you keep eating bread. yes yes they told me the bread is good in Italy oh just slides off the bone. you're laughing at me because it's a lot of food. Oh yeah just the beginning.

The Milan food is is not light not not for sure it's it's it's not the food for you if you're on a diet. No no definitely not. Oh man, what a dish. Yeah now it's time for the dessert.

Oh so it's sliding out of my fingers already. Got it? Of course if you go in the highend place, they will give you the things to keep it out. Sorry about the the graphic sounds, but it's part of the game. But yeah, that's what comes along with bone marrow.

Oh man, that bone marrow totally melts in your mouth. It's it's so juicy and then again, it's been absorbed by that. You know what? I'm really tasting in the the Sofrito is that that herbal mix that Chef Andrea sprinkled in The Parsley the garlic the the lemon zest I believe hey that completes. This is my first ever time to try Osuko with risoto.

Al Did I say that correctly? You are! Yes! One more thing is that we need we need to wipe. This is the most juicy part I'm going to steal it. Cheers Karina Cheers! That absolutely blew my mouth I Got to say that food really warmed me up. Oh man, the heaviness that was such a good meal I Cannot recommend enough.

Bel B See you at the next place ready for the next? St Yes ready. Okay let's go see you there. See you there! So next up on this ultimate Food tour in Milan we're eating something called Paneton Paneton. It's our Christmas cake to have a good p.

You have to go with Handmade Artisan Al Pon which is not easy to find and 12 Before Christmas time but we were lucky. this is CL Nice to meet you, nice meet you. She's the owner and she speaks English oh okay he's not like Chef on great So here it whoa. it's huge.

This is one kilo, one kilo. Peton is a typical dessert from Christmas in Italy and the origin comes from nardia from Milan. it's very soft okay and we put natural. Everything is artisanal and natural ingredients.

so the natural East we Callo MRE I don't know if if you know the name and then inside there are raisin and a little bit of uh this orange is cuted in the little pieces and uh and then we cover with sugar and with almonds. Wow The legend says that guy that was working in the kitchen of the king. the king asked him to make a new cake for Christmas and he was not. He didn't really know what to do.

so I start to take some ingredients here and there and this thing the paneton came up by chance basically. So he tried and he finally had a good cake that the king liked and as everything that the king liked back in the days became a trend, the name of the guy was Tony pan in Italiano means bread so it should have been. it should have been Pony Tony's bread. Okay okay wow, such a cool history as well.

Oh here comes a slice. Yes oh not. Well if the whole thing is 1 kilo that's like a a 100 G slice. It's such a cool shape and size.

kind of like the size of a basketball. almost. I Mean looks has the shape of a giant muffin and just you can see how solid how packed it is. it looks very it is very festive.

This is how we serve the paneton here. Okay, paneton with a little bit of the ricotta of the canol on the sides. Wow. Okay, this is the best seller here.

Okay, okay this is your most popular one. Yes sure if you like love to try I Love pistachio so you have to try this one. Absolutely. Pistachio Pistachio Right Pistachio? Okay, I'll start saying pisto I'm teaching all the proper words.

okay from the scarpet. Scara Yes this is green because there is pistachio inside and no raisin. no candid so it's a different kind, different flavor. Oh, you can see.

it's really fluffy see but really has a nice crust around the outside. I Nuts Yeah! I Suggest to do the first bite without the cream without the cre. Okay, you feel the real flavor and then and then the cream is. The cream is kind of a modern Edition Is that okay? Okay, okay.

Cheers Cheers Feels like cras. It is very festive. Yes, you can feel a celebration in your mouth. It's really fluffy.

Airy The raisins in there. Oh, you don't have raisins in yours because it's really nicely packaged. Is it something that people would buy as a gift? Yes Or yes. like like something almost a a cultural? Yes.

Christmas It's a big deal, so if you arrive with an artisanal panon, everybody will be happy. So something that's very special part of the culture in Milan It was born in Milano but it's Italian Christmas Cake. They all. Yes, they eat it everywhere because it's the iconic.

Christmas Uh, K I Like it? Okay I'm going for the cream M Mhm Mhm. Oh, she knows what she's doing. Yes, that does. Oh I that takes her to the next level.

And so that's the same cream as in the the Canolo. Yes, that's rot. That's why it kind of has that cheesy taste to it. Yes.

Delicious. She said this is her top seller. Pistachos in the crust. Oh and you can see all the different layers.

It's really an art now I Want to know which one is the best? I mean oh yeah, Pistachos are pistachos. Bra are hard to beat. I mean one of the greatest nuts on Earth and I'm not that big of a cake lover, but this one has a great texture to it's. almost a cross between a bread and a cake, but really flavorful.

Really easy to eat, especially with go well with coffee. Great to taste another dish, well a cake that's something that you have to try when you come to Milan for sure Man that is really really good. That was fantastic. The owner is so friendly and before we go to the next place we need to energize, this is a very welln place for Chate Oh okay, this is the paradise of chocolate coffee.

Breck coffee Breck Yes, the next dish that we're going to eat is something that's very special. a type of cheese that is from Milan actually a town like within Milan and this is a traditional cheese. So we're going to stop here at the local Salia to try it. Uh, they have three uh, different types of Gorgonzola the sweet Gorgonzola the version and the spicy Gorgonzola Oh nice.

So this one is the the spicy one. No, this is sweet sweet. Yes. Oh okay.

This place is absolutely incredible. Just the highest quality of condiments of wines and beverages. They have some precooked Foods um and then all the chakeri, all the different meats, and then all the different cheeses. But again, we came here specifically to try Gargona, one of the prized cheeses of Lombardi of Milan that originates in Gargona, which is a kind of a town within Milan.

But then there Al I mean that's it originates there. but then everybody kind of makes their own version in the surrounding area around Milan. So it's a cheese really of Milan Origins that I can't wait to try means SP Oh there. Sweet.

Okay, okay I don't think I've ever had gargona in my life. This is going to be my first time. I'm this is my initiation into gargona I would start with the sweet one. okay and the mustard.

Oh yeah. he brought out something for us to try. They look like candied cherries, but not at all right? Not at all. Not at all.

Not at all. It's a surprise. It's a surprise. It's going to be pun by P by okay okay.

We have the two different versions of the Garona. This one is the sweet version. You can see it's already melting. They look totally different.

also the sweet and the spicy. Let's go in. the sweet gargona. Oh yeah, it's literally literally melting.

I mean it's cold and it's starting to melt even. I have to do like this. So sticky ch ch then oh man, oh that's incredible. Okay then chaste us one of these.

Oh man, what is that? that's like a it tastes like a cherry with horse radish. but it's not a cherry at all. No no, but it's like a fruit or something, right? No no no it's mustard only mustard. mhm.

the it's gelatin of mustard. We have to go inside to ask. the way they make it. Gelatin of mustard.

Oh man. okay probably cuz it's the sweet gargona. It doesn't have a strong taste to it. it's very wait for the other one.

Okay, okay I mean it is similar to Bri almost in that yes yes, inde in flavor wise. like mild and mild and creamy. This version? Yes. Then you will see the difference with the spicy one, the spicy one.

chin chin. and then you have to look into the eyes. Chin Chin EXA Chin You cannot have the Gonzala without a good glass of red wine. That's what he recommended.

He said we needed some wine with this, so we accepted. Oh yeah, that does enhance it. Okay, let's move on to the real. So the the spicy version is the traditional Go Gonzilla you mentioned.

Make my first bite of the gonzala really count. Yeah, there's a there's a big nugget of G Gonzala. Oh I mean it's smells good. actually smells good.

But if you stay in a closed room with these open, it's okay. This is amazing. Yes, very good. Okay, the aftertaste is a bit stronger, goes down your throat, a little bit up your nose a little bit, but it's really good.

It's really creamy, has such a complexity of fermentation I Love it and that combination with the bread. with these little horseradish gelatin balls and the wine, it's spectacular. Some more bread I Told you cannot have without bread I Told you in Italy it's a must have must have bread. Now you start to trust me.

Yes I I Do! Oh I'm loving the G Gonzilla, the spicy one and sard that you're going to try the the one with mold mold. Man the veins of mold are where the flavors at man. These gelatin in mustard balls amazing and it just goes so well together with the cheese. that was extraordinary.

Man that was some good cheese. Wow! So we we got a table to sit outst but we're going to go to the kitchen first and see some of the cooking. some of the dishes that we're going to eat. What a kitchen down here! Oh it's warm, cooked in oil and butter.

The elephant ear Wow I Close the fire. oh you can see that's starting to Brown Perfectly golden. oh that's ready. Yes wow oh look at that.

Sizzle I said we Oh nice. oh that goes directly on top and cherry tomato very nice. Okay oh salad it's classic of Milan Okay, okay beautiful. Next up on this tour we've come to again.

I Think when it comes to the food of Milan the osuko with the the risoto is up there. maybe as the most popular dish, but then maybe the most homely, most comforting dish might be the Cota Al Milan the Ve cutlet smashed down until it's thin breaded and then fried in butter until golden crispy. So maybe let's go in, bye bye bye I go this way. All right and I'll go this side.

Oh man, it's tender. Oh it's crispy. Oh look at the insides of that smashed down ve here M Mhm. You can add a little bit of salt if you want.

Oh man. Juicy and succulent, Fatty on the inside, crispy Brown on the outside. and because it's kind of shallow fried, it's not that like extreme crispiness, but it's that like Pleasant crispiness. The aroma of the butter Can You Feel the butter mhm it's Rich This is good.

It's definitely Rich you're not. It's not a light meal in Milan nothing is light in Milan Okay, let's have another bite of the Thea The ve rib. Oh man and I do love it with that arugula with the tomatoes as well. That adds a nice touch to it.

A nice freshness to contrast the the richness Mhm that is so good. Next up, one of the the dishes that this restaurant is famous for is their seafood pasta. Seafood Linguini Lingu Lingu Lingu Okay lingu. It's another word that ends with the E It's always E and what a what a process.

cooking stays hot in a blanket of dough. Okay, let's let's scoop out some I Want to try that razor clam. Oh it's it. Fell out.

it fell. Okay. we'll have to search for it. We'll send a search.

There it is. I found it I Found you Oh no. The first time in my life that I tried that kind of muscle. it was like three four years ago.

Oh really, never tried that before. Okay, okay here we go. Got to have that razor clam. This place is also well known for their Seafood As Katar was actually explaining to me, seafood is known to be very high quality in Milan because it's it's one of the bigger cities I mean it's the capital in the north of Italy and so Seafood from around Italy there's a demand for seafood, so some of the freshest Seafood is immediately uh, imported directly to Milan and so you'll find some amazing Seafood including this place which specializes in seafood and their seafood pasta.

So we had to try the seafood pasta while while we're here. So this is not necessarily A A Milan specific dish, but it is common and it is popular. Uh, Seafood is very common in Milan Oh, that's good. The flavor of the basil is just embedded within that pasta, the all oil, the tomatoes are not overpowering, a little bit of acidity, a little bit of sweetness.

The razor clam is amazing. You taste the flavor of the squid, the clams in there, all the juices Blended together and that cooking technique was amazing. And then finally we've got to have the pizza and this is um, Diola Diavola with a spicy salami, spicy salami and this is the the Milan style of pizza which is a little bit different from Napoi. little bit different from other parts of Italy Man that looks delicious.

The cook the pizza with the egg. Oh okay my first time to try a Milan style pizza. Oh spicy Yes yes the spicy salami. Oh man.

it's so flavorful, juicy, oily. the olive oil finish, the flavor of the basil, the tomatoes. The dough is really good as well. That spicy salami just fills your mouth with this meaty spiciness that so good.

Now you were to the part where you can kind of pick it up with the bone. the bone is still attached. How could you you not just pick it up. it has a handle.

It's one of the great things about a Milan Style Cota or Costa I think with the bone is called a Costa. That is just the perfect balance of moist interior, crispy exterior, just the aroma of butter, the crispiness, the richness. oh what do we have hereon to finish the dinner very well? Okay, okay to digest. So this is a digestive.

Yeah, yeah, but you have to drink all the bottle. Yeah okay. digest everything that they throw in their body today and what is it made from? Is it grapes? It is grapes. Okay, this would be common after a meal.

The Graa digestive after this meal. after this meal. okay, go slowly with the Graa and don't shot it. Oh yeah, that's good.

Oh yeah, you can feel it's not here. it's I Can feel the I can feel the cheese starting to digest already. That was a great experience. The restaurant is called IL Sestino and yeah really friendly from here.

We are still continuing with this tour Eating 10 dishes that you have to eat when you're in Milan But Katarina Had another appointment that she needs to go to. so uh, we're saying goodbye to her but she's amazing! She was able to arrange so much and she's so passionate She does local food tour. She's a local guide in here in Milan and she just has such a huge passion for Milan but let's go eat some more in between meals. We had a little bit of time to walk around this afternoon and so we stopped by what is the most impressive iconic site of Milan The Dumo De.

Milano This is the Cathedral of Milan From what I was reading, the original structure dates back to 1386, but then they've kept on adding construction to it. Unbelievable. especially when you're at the front of the the face. It's so huge, an architectural Marvel a Monumental cathedral in Milan and then this entire area.

I Mean there's so many shopping walking streets around here and then one of the main squares Gathering areas in Milan. Uh, just an amazing place to walk around to explore. Next up, we're at a place that's credited with popularizing one of the most well-known sandwiches in all of Italy and this is the spot called Bar Quadron. welcome to Bar Quadron And this place is historical.

It's legendary in Milan from what I was reading, nobody quite knows where a panini was invented or Panino which is a little sandwich. uh, but it's definitely Northern Italy somewhere and this place right here is credited with really popularizing The Gourmet pan which became popular I think in the' 60s, 7s, 80s and so this place has a lot of history. It's a really local place. really cool place.

Got two different paninis to try. Man, these are beautiful. Can't remember which one is which, but we'll try them both. Cheese: Oh this one has uh mustard.

I think oh and I like how it's just folded into the panini. Oh the mustard in this one. the cheese. I'm not sure if this one if that's coming, but a thick slice of cheese, really creamy and Rich really crispy toasted bread.

Oh it's delicious. Oh man, it's both like rich in filling yet light and fluffy all at the same time. Cafe or just a a quick espresso. Oh yeah, oh that's so good.

Okay let's try the next. Panini I think it's the one of their famous sandwiches, the Drago compto I think it is. Um, because it includes Pate layed in with the huge slices of Bri and thato oh yes man, that's good man, that thick size of GRE the richness of the Pate then all of that P which is sliced so thin, fluffy, crispy. what a sandwich! Oh it's so good.

They're both really good. but I do especially like the one with the pickled peppers in there as well as all that mustard. Mhm. The acidity of the pickled peppers, the extra sauciness, and the bite of the mustard.

just really adds to it for me and also contrast the flavor of that ham. I mean they're not that small I mean not huge, but then they just go down so easily. I Think that bread kind of collapses. you've got the crispiness of the bread.

it's not that heavy, it's fluffy. Um, yeah, goes down so easily all at once. you're to the end of your sandwich. Good evening and we're continuing with our Italian food tour.

Tonight we're going to a restaurant which is called Al Matel which is a family run tror serving traditional Milan or Lombardian Cuisine Nice place I Love how warm and cozy it is in here and we are here like right as they open and so that's why it's not full yet. Oh oh man the owner came out and met us. She is incredible and let me just uh, we're I think we're going to just be able to see a little bit in the kitchen? Um but I mean she is an auntie that you want to be cooking for you. This is a historic a historic tror white.

TR Oh yeah, this is a white for you for your Penta Oh for the penta. Oh amazing. Oh it's smells so good I can smell that Aroma the white truffles Al This restaurant it dates back to 19, 19, 62 and Miss El who is the owner. She has been preserving the historic recipes of the Lombardi region of Italy and Northern Italy and she is the one who just ensures the authenticity the the tradition of the recipes, everything home style that they serve here.

How long has she been running the restaurant 63 years, 63 years? Wow! And and does she? All the recipes are her her recipes every day. She comes here at 6 a.m. every yeah 2 63 years for 63 years for made pasta for uh, preparing all of the dishes. Okay because all of dishes take a long time to to cook right? Yeah, wow yeah it's aor restant.

Wow Wowo okay wow she is absolutely Mrs anti day. She's an amazing lady coming here for 63 years. every day still handles the kitchen. Uh, she is legendary.

Okay thank oh man. This is such a cool restaurant and such friendly family environment. You really feel like you're coming to Auntie Auntie El's home. Um and we got some of the absolute Classics of Lombardi quisine of dishes that you've got to try when you come to Milan We're going to start with the Tria Tripa is tripe or stomach and it's been stewed down.

This is one of the most humble, one of the most loved and just I think it's a comfort food in Milan. So let's begin with a Al Milan and uh I think most of the dishes actually tonight are served with penta. Oh man and I'm a I'm a huge fan of tripe. I Love tripe.

so always excited to order tripe. especially when it's cooked by. Auntie El M M Oh man, it's tender. It's salty, not a lot of spices in it, but you taste like maybe some sweetness of carrots celery in there.

Oh man, the onions I think mainly I think it's just the texture of that Tri So tender with a little bit of a chewi to it. Oh, it's really tasty. Really really good. I Mean you can immediately tell how clean the tripe is.

There's no kind of organy or irony taste to it. just really clean. Almost kind of feels like pasta in your mouth. uh, with a little bit of a a chewiness to it.

But yeah. really good. Really clean. Uh, just pure.

That's really pure tripe. Okay, the next dish that we're going to try is called mandilli. This is another are they. Oh, they're whole.

Let's just take a well. actually, let's slice into it. Oh yes, and stuffed with ve on the inside, cabbage on the outside, and a tomato sauce. Man, these are really, really hearty.

This is the winter version of mandilli, so I think the summer version is different. maybe smaller? These are more hearty. Uh, maybe warmer and especially for the winter time. Oh man, the real just just melts in your mouth.

You've got that cabbage wrapped around the outside and then that tomato sauce, which is nice and tart, but literally the inside seems almost like it's mixed with rice on the inside. The next dish that we're going to try which is a small Mountain on your plate and that's from Lombardi and it's called casola and it is a dish that's dedicated to the pig. I Believe historically it was prepared, especially when there was a fresh slaughtered Pig and the better parts of the meat such as the legs would go to make ham or go to make other uh Pres reserved prized Meats But you'd have all these odds and ends from the the feet to the skin, to some ribs to some other parts of the pork. and so that would be stewed with cabbage over a long period of time until literally fall apart tender and that became a dish that is one of the the most important dishes.

especially in the winter time. there's even a a festival. there's even a single day. I Believe in January when literally everyone eats this dish.

Well look, oh that's an entire piece of skin on the top. Oh with cabbage on the bottom and I think ribs on the bottom too. Ribs? there could be ankle. Okay, that's the whole.

Trotter the whole uh, pig foot. all the gelatin. oh man. so many different parts.

all the all the greatest parts of the pig and ribs. That cabbage is so aromatic as well. Okay, I'll take I got a rib and then I'm definitely going to go in for that. That foot as well.

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 just liquefies on your tongue. just melts the skin. The fat you actually taste within the pork fat.

You taste the flavor of the cabbage. The sweetness of the Cabbage Oh man, oh man, that's good. Oh man, it's sticky. It's gooey.

It's gelatinous. Yes, it's bouncy. I 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 that 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 just completely clean, where the meat just totally collapses. Look at that. Yes, oh oh. it just flakes apart.

Oh yeah, oh man. The rib. The cream, creaminess of the rib, all the tenderness. Again, the Cabbage has been embedded with the Pig and the pig has been embedded with the cabage.

I Think that's the greatest thing about this dish. So the next dish we're having is Penta and again, we've had Penta on as a side on many of the other dishes. but Penta is something that's very common that you have to eat when you come to. Milan and this literally on the menu.

I Think this is the one they call it the End of the world. Penta This is like the penta that just changes the game on the next level. and Auntie Eldi she prepares this with penta on the bottom. there's fried eggs and yolks on that.

Then they have some fresh porini mushrooms that goes on top and then she shaves on the fresh white truffle on top That is incredible. Oh I'm going in. Oh the yolk. Oh look at the yolk, the fried eggs.

The yolk is sprouting out. 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 is how you take Penta to the next level. The duo of ultra aromatic mushrooms. really aromatic flavor, but more of a a little bit of a slimy texture, but that just melts in your mouth.

You've got the Runnin of the yolk and then just that shave of white truffle that just give it this unbelievable Aroma And the Peta itself is extremely rich. Um, almost to the point where it turns to this cornmeal bread base and then just those toppings. Unbelievable. I Think there's probably some butter in there there as well.

It really is the end of the World palenta. Now I know why she calls it the End of the World palenta. Thank you! Amazing! The food was amazing. Amazing delicious stupendo stupendo.

Have a nice night see you! Thank you so much! Yes, have a nice night thank you! I mean that was straight up like eating at Grandma's house and they're just so welcoming. What a meal! I'm I'm actually almost sweating. the food is so hearty and we did it 10 Italian foods and actually more that you've got to try when you come to. Milan that was definitely a lot of calories.

I mean Oobo is probably a unbeatable meat and the combination is probably the dish I would choose, but at the same time man, the end of the world Penta it's something that totally blew me away with those mushrooms with the Truffle I Also want to say a huge thank you again to Karina for taking us around earlier. I'll have all the information in the description box below and I want to say a huge thank you to you for watching this video. Please remember to give it a thumbs up if you enjoyed it. Leave a comment below I'd love to hear from you and remember to subscribe for lots more food and travel videos.

Good night from Milan.