The best interpretations of the traditional Milanese dish par excellence by hosts and stars of Italian cuisine such as Davide Oldani, Enrico Bartolini and Carlo Cracco. Written by food and wine critic Aldo Fiordelli, with a foreword by Fiammetta Fadda, The entire book is dedicated to the most well-known Milan dish. Where you can eat the best Risotto alla Milanese in the city center of Milan, out of the city and in the world? Do you know the real recipe and its contemporary interpretations? With or without marrow? Malga butter or sour butter? Grana Padano or Parmesan cheese?