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Milanese style cutlet

From its controversial origins (the Milanese “costoletta” or the Au-
strian “Wiener Schnitzel” ?) the rib is one of the most typical and
well-known dishes of Milan. A first similarity to its current recipe
dates back to 1134, the year in which the writer Pietro Verri in “Sto-
ria di Milano” (History of Milan) reported a list of dishes offered du-
ring a lunch offered by the Abbot of the Basilica of St. Ambrose and,
among the courses, he also wrote “Lombos cum Panitio” (breaded
and fried ribs). The patriotic dispute over ownership between Mi-
lan and Vienna in the mid-1800s subsided, or rather evolved, when
Marshal Radetzky, in a letter addressed to the Emperor Franz Joseph’s aide-de-camp, described the Milanese chop in
detail, stating that he had never eaten such a dish in Austria. Still we do not know if this letter was actually written
and sent. Typical Food & Famous Wine Lombardy
What to call it: Don’t call it “elephant’s ear”! It is in fact a subtle variant that is deprived of the bone and consistently
beaten before cooking and named after the shape of the large ear it takes on. Schnitzel or Cutlet? Both are fine.
“Schnitzel”: from the cut of meat used for its preparation, that is a slice of veal with the rib bone;
“ Cutlet”: from the dialectal expression “cotulèta” or from the diminutive of the French word “cote”, that is “rib”. The
recognition, in 2008, of De.Co. (Denominazione Comunale) by the Municipality of Milan, which registered the recipe
as “Costoletta alla Milanese”, clarified any doubts about the name.

Characteristics: intoxicating aroma given by the breading of the sirloin and frying it with butter and a bewitching
golden crust. Delicious the contrast of textures between the crunchy exterior and the tender interior. Sprinkle lemon
to contrast contrast of the fried food with the acidity of the citrus fruit.
Lugana Lugana (white wine)

This important white wine is produced in the south of Lake Garda,
between Lombardy and Veneto, in a constantly cool climate, mitiga-
ted by the lake and fertile clayey-calcareous soils with great mine-
rality formed by the glaciations of distant eras that gave life to Lake
Garda. This part of the Garda area is also famous for the remains of
the Bronze Age, with finds still visible today. Very important area,
with evidence still present, even from the Roman period, as it was
the natural passage between East and West. The period of the Sei-
gniories saw the “Scala” period in particular, with remains in Sirmione (the castle) and Peschiera del Garda (traces of
the castle and the fortified fortress).

Curiosity: The Roman poet Catullus, originally from Verona and owner of a villa in Sirmione whose ruins can still be
seen today, mentions Rhaetian wine in his works, appreciating its taste and fragrance. The king of the Goths The- 109
odato was also an admirer of the wine produced in the area. Isabella d’Este, while on holiday on Lake Garda, loved
the taste of Lugana grapes. Lugana, with 50% of production destined to foreign countries, is the most exported
Lombard wine. Every year the best seasonal Lugana is elected and awarded the coveted Stella del Garda (the five
peaks represent the five producing countries). The main grape variety is the “Turbiana”, also known as Trebbiano di
Lugana. The production of this DOC (Denomination of Controlled Origin) varies from Lugana, the “superiore”, the
“riserva”, the sweet from “late harvest” to the “spumante” for lovers of bubbles. It has a straw yellow colour with
greenish reflections (the colour tends to golden yellow when it is blended) and elegant scents of white flowers,
citrus fruits, peaches, apples, almonds, aromatic herbs and even flint. A harmonious wine of medium structure and
great freshness.