If you would like to have an authentic taste of Milan, you can’t miss out on Ossobuco and saffron risotto.
The origins of Risotto are lost in legend. Some claim that it was invented by the cook of a noble Sicilian family that moved to Milan; the cook could not find the ingredients to make rice arancini and she decided to prepare rice flavoured with saffron. Others say that this dish comes from the kosher medieval tradition, brought to Milan by Jewish Sicilian merchants.
What we can be sure of is that risotto is always accompanied with the traditional Ossobuco, cross-cut veal shanks braised with vegetables, white wine and broth. It’s a winning combination that is one of the city’s emblems.
In this course, you'll learn to prepare these two Milanese classics: Ossobuco and Saffron Risotto.
Learn how to make the most out of typical local ingredients with your Cesarina and collect secret family recipes from the source: they’ve have been passed down through the generations, and you’ll be lucky enough to experience this fascinating culinary culture first-hand.
After your class, you'll have a delightful lunch or dinner, where you'll taste the fruits of your labour with a well-deserved glass of wine!