{"id":9234,"date":"2026-02-01T14:17:12","date_gmt":"2026-02-01T06:17:12","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=9234"},"modified":"2026-02-01T14:46:11","modified_gmt":"2026-02-01T06:46:11","slug":"food-guide-milan","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/food-guide-milan\/","title":{"rendered":"The Ultimate Food Guide For Your Trip To Milan"},"content":{"rendered":"<p>With the Northern Italy Winter Olympics countdown underway and Milan Women\u2019s Fashion Week just around the corner, many are planning a trip to Milan\u2014but wondering where to find authentic local food.<\/p>\n<p>Over the past years, we explored Milan through visiting time-honored local spots, buzzy neighborhood favorites, and of course, the one gelato spot unanimously hailed by Milanese chefs as the best in the city. <div \/><div \/>Save this guide featuring 7 must-visit food spots in Milan and add them to your Milan map before you go.\u00a0<\/p>\n<h5 style=\"text-align: center;\">1<\/h5>\n<h5 style=\"text-align: center;\">Trippa<\/h5>\n<h5 style=\"text-align: center;\"><div \/><br \/>\n<\/h5>\n<p>Trippa\u00a0literally means\u00a0tripe, and as the name suggests, it immediately conveys how proud chef\u00a0Diego Rossi\u00a0is of his tripe and offal cooking.<\/p>\n<p>The hallmark of Trippa\u2019s traditional cuisine lies in its use of\u00a0top-quality ingredients\u00a0and a\u00a0measured, respectful approach to innovation\u2014not to overturn tradition, but to amplify the richness and depth of classic flavors rather than breaking their boundaries.<\/p>\n<p style=\"text-align: center;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/trip.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Left\uff1aChef Diego Rossi<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/trip1.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Trippa<\/p>\n<p>Before founding Trippa, Diego Rossi worked at the\u00a0Michelin-starred Ristorante Delle Antiche Contrade in Cuneo\u00a0in the Piedmont region, and traces of Piedmontese cuisine can indeed be found in Trippa\u2019s dishes.<\/p>\n<p>Trippa has become one of Milan\u2019s most popular restaurants because of its\u00a0simplicity, with a clear aim: to\u00a0recreate the flavors of Italian rural cooking.\nIts signature fried tripe, unlike the more common stewed version, is deep-fried to a crisp, satisfying texture, while other offal dishes are equally aromatic and irresistible. In addition,\u00a0vitello tonnato\u00a0and a selection of\u00a0Italian cheeses\u00a0are also standout specialties of the house.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/trip2.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Tripe\uff08Left\uff09\u3001Vitello Tonnato\uff08Right\uff09<\/p>\n<div style=\"text-align: center;\">\n\ud83d\udccdAddress<br \/>\nVia Giorgio Vasari, 1, 20135 Milano\n<\/div>\n<h5 style=\"text-align: center;\">2<\/h5>\n<h5 style=\"text-align: center;\">Verso<\/h5>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/06\/\u622a\u5716-2025-06-23-\u4e0a\u534811.55.41.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/06\/\u622a\u5716-2025-06-23-\u4e0a\u534811.55.41.png\" alt=\"\" width=\"202\" height=\"108\" class=\"aligncenter size-full wp-image-3358\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/06\/\u622a\u5716-2025-06-23-\u4e0a\u534811.55.41.png 202w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/06\/\u622a\u5716-2025-06-23-\u4e0a\u534811.55.41-18x10.png 18w\" sizes=\"(max-width: 202px) 100vw, 202px\" \/><\/a><\/p>\n<h5 style=\"text-align: center;\">\n<div \/><\/h5>\n<p>Verso is located in the\u00a0Duomo Square in Milan\u00a0and\u00a0was founded by the\u00a0two\u00a0brothers\u00a0and chefs\u00a0Remo and Mario Capitaneo\u00a0from Puglia. The restaurant features an open kitchen, allowing diners to directly observe the preparation of each dish. Verso not only showcases classic Italian flavors but also skillfully incorporates elements of Puglian cuisine, offering guests a distinctive and memorable dining experience.<\/p>\n<p><iframe title=\"Capitaneo\u5144\u5f1f\u4e3b\u5eda\u9ede\u4eae\u7c73\u862d\u5927\u6559\u5802  Verso\u9910\u5ef3\u7a7a\u964d\u5169\u661f | Chef Brothers Capitaneo of 2-Star Verso Light Up Duomo di Milano\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/QRpR4dTCLW4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>The restaurant\u2019s modern design pairs seamlessly with its creative cuisine. Dishes are often presented in a clean yet elegant style, leaving a lasting impression both in terms of flavor and visual appeal.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/verso.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Chef Mario Capitaneo &#038; Remo Capitaneo<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/verso1.jpeg\" alt=\"\" width=\"1056\" height=\"1328\" \/>@ynsuper<\/p>\n<p>Different from many other Italian restaurants, Verso\u2019s menu is very carb-conscious, more focused on meats and seafood.\u00a0Signature dishes include\u00a0seafood risotto, and\u00a0slow-braised beef with sauce, made from premium cuts cooked until exceptionally tender and finished with a rich, deeply flavorful sauce that is truly irresistible.<\/p>\n<div style=\"text-align: center;\">\n\ud83d\udccdAddress<br \/>\nP.za del Duomo, 21\/secondo piano, 20121 Milano\n<\/div>\n<p>\u00a0<\/p>\n<h5 style=\"text-align: center;\">3<\/h5>\n<h5 style=\"text-align: center;\">Confine<\/h5>\n<h5 style=\"text-align: center;\"><div \/><br \/>\n<\/h5>\n<p>When asking chefs in Milan where they go for pizza, one name came up again and again: Confine.<\/p>\n<p><iframe title=\"\u7fa9\u5927\u5229\u7c73\u862d\u6700\u53b2\u5bb3\u7684\u62ab\u85a9\uff1fCONFINE PIZZA\uff01\u70b8\u62ab\u85a9\u3001\u62ab\u85a9\u9903\u3001\u9444\u9435\u934b\u62ab\u85a9..\u5168\u90fd\u80fd\u5403\u5230\uff01\ud83c\udf55\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/XvJdEX7jZMc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>Confine overturns the usual image of what a pizzeria is. The pizza here is not a quick, casual slice. It exists so that guests can sit down and enjoy a complete, thoughtful meal.<\/p>\n<p>Confine was founded by two young men from Salerno in southern Italy. Francesco Capece brings a professional background in pizza-making, while Mario Ventura focuses on hospitality and wine service.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/confine.jpeg\" alt=\"\" width=\"1056\" height=\"1328\" \/>Mario Ventura\uff08Left\uff09\/\u00a0Francesco Capece\uff08Right\uff09<\/p>\n<p>In the tasting menu \u2014every dish was outstanding. The Double Margherita : tomatoes, mozzarella, and basil at its core, but what makes it unique is the technique\u2014first fried, then baked. Each bite feels like tasting a cloud. Their signature \u201cCal Gyoza Calzone,\u201d merges the idea of pizza with pan-fried dumplings. Soy-marinated pork belly with cabbage, red prawns, and black lime evokes Chinese stuffed pancakes.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/confine1.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Cal Gyoza<\/p>\n<p>\u201cConfine\u201d neither strays too far from pizza\u2019s cultural roots nor confines itself to old frameworks.The question Confine raises is: What can pizza become? Where are its boundaries?In Milan, they are actively shaping the answer.<\/p>\n<div style=\"text-align: center;\">\n\ud83d\udccdAddress<br \/>\nPiazza Cardinal Massaia, 20123 Milano\n<\/div>\n<h5 style=\"text-align: center;\">4<\/h5>\n<h5 style=\"text-align: center;\">Frangente<\/h5>\n<h5 style=\"text-align: center;\"><div \/><br \/>\n<\/h5>\n<p>Among Milan\u2019s most popular bistros, besides the well-known Trippa, many modern and delicious eateries are emerging\u2014and Frangente is one of them. Chef Federico Sisti is passionate about surfing, and the restaurant\u2019s name, Frangente, in Italian means \u201cthe moment a wave forms\u201d\u2014a moment he considers perfect, and one he has brought into the kitchen as a principle.<\/p>\n<p><iframe title=\"One of Milan\u2019s Hottest Dining Spot\ud83c\udf77\uff5cFrangente\uff5c\u7c73\u862d\u8857\u982d\u7576\u7d05\u5c0f\u9910\u9928\uff06\u6700\u5f37\u5c0f\u725b\u80f8\u817a\u4e4b\u4e00\uff01Nidi di Rondine &amp; Sweetbread\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/udLxuZWyONs?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>Frangente emphasizes a relaxed, modern feel and a spirit of freedom, while also focusing on seasonality, high-quality local ingredients, and precise cooking.<div \/><div \/>\nOne of the most memorable dishes was the sweetbreads of 18- to 24-month-old veals. It has already become a signature dish of the restaurant.The 40-day dry-aged beef is full of lavor. The fattier parts are charcoal-grilled so that the edges turn crisp, delivering a lardo-like texture, while the meat remains juicy. The grilled red mullet is placed atop roasted eggplant and dressed with a Mediterranean sauce of capers, oregano, and lemon zest. The squid is cooked directly on the grill in front of the counter, highlighting its pure flavor.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/fran.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Veal Sweetbreads<\/p>\n<p>Frangente combines energy and vibrancy with refined Italian cooking techniques and superb local ingredients. Diners can feel Chef Federico\u2019s liberated approach to cooking, and his surfer-like pursuit of \u201ccapturing the perfect moment.\u201d\u00a0<\/p>\n<div style=\"text-align: center;\">\n\ud83d\udccdAddress<br \/>\nVia Panfilo Castaldi, 4, 20124 Milano\n<\/div>\n<h5 style=\"text-align: center;\">5<\/h5>\n<h5 style=\"text-align: center;\">Bentoteca<\/h5>\n<h5 style=\"text-align: center;\"><div \/><br \/>\n<\/h5>\n<p>Born from the idea of Michelin one-starred Japanese chef Yoji Tokuyoshi, Bentoteca was initially conceived as a spin-off Japanese takeaway of his more formal restaurants as dining in became extremely hard in Milan due to the lockdown. \u201cBento\u201d in Japan is the box containing the packed lunch to be consumed at school or at the office, and \u201cenoteca\u201d means a special type of local wine shop that originated in Italy. Bentoteca\u2019s success was so great that even the chef himself didn\u2019t expect that coming.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bento.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Chef Yoji Tokuyoshi<\/p>\n<p>Izakaya (informal Japanese bar) may not be a suitable place to describe Bentoteca as the food it serves is of the quality of what a Japanese fine-dining chef would want to eat at home.\u00a0Yoji Tokuyoshi served as a sous chef at the three-Michelin-star restaurant Osteria Francescana in Italy for nine years and has later opened up his own Michelin-starred Italian restaurants in Milan (Ristorante Tokuyoshi) and Tokyo (Alter Ego).\u00a0<\/p>\n<p>Bentoteca was\neverything I expected. The seemingly simple tuna tartare with fresh salmon roe\nhad fantastic texture and a bouncy blast to it. With the sushi rice and seaweed provided, you can assemble\nthis tuna temaki by yourself and season with yolk and Japanese soy sauce. Both\nthe ingredients and flavours were of premium quality.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/bento1.jpeg\" alt=\"\" width=\"1056\" height=\"1328\" \/>Tuna Tartare<\/p>\n<p>Paired with small pieces of Japanese-style fermented squid to blend spiciness and fatty richness, the grilled beef marrow was spread over shokupan toast (Japanese bread made with milk) for an outstanding result.<\/p>\n<p>Coupled with spinach mayonnaise and cabbage for layered texture,Katsusando featured sandwiches with veal tongue stewed at low temperature\nand fried to perfectly crispy and meltingly tender. The \u201cwhite toast\u201d or\nJapanese milk bread has been quite overlooked in Italy, but Bentoteca\nspecifically works with a bakery that specialises in making this kind of fluffy\nwhite bread. The pigeon was marinated in sake wine, roasted and served with sardella sauce and purslane. Sardella\nis a mouth-watering delicacy that is made from newly hatched sardines,\npeperoncino, and wild fennel tips. Japanese flavour was not the starring role\nbut still very delicious.<\/p>\n<div style=\"text-align: center;\">\n\ud83d\udccdAddress<br \/>\nVia S. Calocero, 3, 20123 Milano\n<\/div>\n<h5 style=\"text-align: center;\">6<\/h5>\n<h5 style=\"text-align: center;\">Il Luogo di Aimo e Nadia<\/h5>\n<h5 style=\"text-align: center;\"><div \/><br \/>\n<\/h5>\n<p>Il Luogo Aimo e Nadia is one of Milan\u2019s classic restaurants for Italian cuisine. Very few restaurants, when entering a new generation, can transition from the original husband-and-wife chef team to another pair of co-executive chefs who continue a sixty-year legacy. Such a succession is extremely rare in the fine dining world, and it remains one of the restaurant\u2019s most fascinating qualities.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/aimo.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Left to right: Chef Alessandro Negrini &amp; Fabio Pisani<\/p>\n<p>Raviolo dedicato a Milano\u00a0is a deconstruction of Milan\u2019s classics: ossobuco and saffron risotto. The pasta had a pleasant chew, while the filling centered on the richness of braised veal shank and bone marrow\u2014balanced, elegant...... What\u00a0a beautifully executed highlight.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/aimo1.jpeg\" alt=\"\" width=\"1056\" height=\"1328\" \/>Raviolo dedicato a Milano<\/p>\n<p>The main course --\u00a0Miroglio pigeon, consisted of a base of wheat-berry risotto enriched with pigeon jus, with the leg confit cooked at low temperature and meant to be eaten by hand. It was paired with quince jam, broccolini, and lightly smoked sesame sauce. The meat was tender with remarkable aromatic depth. \u00a0<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/aimo2.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Miroglio pigeon<\/p>\n<p>From appetizers to the main course, the meal showed an exceptional level of refinement and craftsmanship. The entire pacing of the meal was steady and confident, revealing the restaurant\u2019s profound understanding of time and flavor.<\/p>\n<div style=\"text-align: center;\">\n\ud83d\udccdAddress<br \/>\nVia Privata Raimondo Montecuccoli, 6, 20147 Milano\u00a0\n<\/div>\n<h5 style=\"text-align: center;\">7<\/h5>\n<h5 style=\"text-align: center;\">Ciacco<\/h5>\n<h5 style=\"text-align: center;\"><div \/><br \/>\n<\/h5>\n<p>Ciacco, a renowned artisanal gelato shop in Milan, is widely recommended by leading chefs and is often regarded as the best in the city. Master Stefano Guizzetti is committed to using the purest, highest-quality ingredients to craft his gelato, allowing each flavor\u2019s essence to shine through. At Ciacco Lab, the gelato studio attached to the shop, he continuously experiments with bold and unexpected flavor combinations that delight and surprise.<\/p>\n<p><iframe title=\"BEST GELATO IN MILANO\ud83c\udf66Silky, Creamy, Dreamy\uff01\u5168\u7c73\u862d\u6700\u597d\u5403\u3001\u4e3b\u5eda\u4e00\u81f4\u8a8d\u540c\u7684\u51b0\u6dc7\u6dcb\u5e97\uff01No.1 Gelateria\u300cCiacco\u300d@Milano Italy\ud83c\uddee\ud83c\uddf9\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/XL9653x3l1E?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/cia.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Master Stefano Guizetti<\/p>\n<p>Stefano has a particular fondness for unconventional gelato flavors. One standout is the Tortello gelato, inspired by the traditional Italian pasta, featuring butter, egg, and sage\u2014with a subtle hint of prosciutto. It's a surprisingly delicious blend that defies expectations. Another inventive creation is the cedar gelato, where the cream was infused with pine, pine cone syrup, and bark. The result is a refined, forest-inspired flavor that feels fresh and harmonious.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/cia1.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/cia1.png\" alt=\"\" width=\"1080\" height=\"502\" class=\"aligncenter size-full wp-image-9251\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/cia1.png 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/cia1-300x139.png 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/cia1-1024x476.png 1024w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/cia1-768x357.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2026\/02\/cia1-18x8.png 18w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>The popular strawberry sorbet, is made with just sugar, strawberries, water, and fiber \u2014 the ingredients couldn\u2019t be simpler. Despite containing no milk, the texture is incredibly silky with no ice crystals. The layered, elegant aroma is captivating\u2014especially when a generous scoop of freshly made strawberry gelato is scooped straight from the tub. Sweet and refreshing, it\u2019s the perfect treat for Milan\u2019s summer.<\/p>\n<div style=\"text-align: center;\">\n\ud83d\udccdAddress<br \/>\nVia Spadari, 13, 20123 Milano\n<\/div>\n<p>Author: Jocelyn Chen<br \/>\nText: Patty Chuang<br \/>\nPhotos: reporter gourmet\/ Identita Golose\/ instagram@confine_milano\/\u00a0instagram@confine_frangentemilano<\/p>","protected":false},"excerpt":{"rendered":"<p>With the Northern Italy Winter Olympics countdown underway and Milan Women\u2019s Fashion Week just around the corner, many are planning a trip to Milan\u2014but wondering where to find authentic local food. <div \/>\nOver the past years, we explored Milan through visiting time-honored local spots, buzzy neighborhood favorites, and of course, the one gelato spot unanimously hailed by Milanese chefs as the best in the 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