Milan has a rich culinary tradition that reflects the influences of various rulers and cultures over the centuries, including Spanish, Austrian, and French influences. Milanese cuisine, a part of the larger Lombardy region's fare, is known for its unique blends of rice, polenta, and dairy products, with a focus on hearty meals to sustain through Northern Italy's colder climate. One of the most emblematic ingredients in Milanese cooking is risotto rice, particularly Arborio, Carnaroli, and Vialone Nano varieties, which are employed in the iconic risotto alla Milanese. The use of butter and lard over olive oil, due to the region's distance from the Mediterranean coast, gives Milanese dishes a distinct richness.
