The host introduces the Italian food tour in Milan.

• The host starts the video in Milan, Italy, setting the stage for an Italian food tour.
• He introduces Chef Andrea and the restaurant the tour will begin at.
• The restaurant, called Pror B, is a family business known for Milanese dishes.

Chef Andrea prepares the iconic Milanese dish, osso buco with risotto.

• Chef Andrea demonstrates the preparation of osso buco, starting with veal shank dusted with flour and browned in butter.
• A vegetable base called soffritto, including celery, carrots, and onions, is added to the veal.
• The dish is braised with butter and stock and cooked for over an hour until tender.

The host tastes the osso buco with risotto and expresses his delight.

• The host tries the osso buco paired with saffron-infused risotto, describing the rich flavors and perfect texture.
• He emphasizes the harmony of flavors between the tender veal and aromatic risotto.
• The host is impressed by the traditional cooking methods and the chef's passion.

The host enjoys the beef knee appetizer with bread.

• The beef knee appetizer is served with vinegar, oil, salt, and pepper, and is accompanied by bread to soak up the juices.
• The host appreciates the gelatinous texture and the balance of rich flavors with acidity from the onions and vinegar.

The host explores the traditional Milanese Christmas cake, Panettone.

• The host visits a shop that specializes in artisanal Panettone, a fluffy and festive cake with raisins and candied orange.
• He learns about the history of Panettone and tries different flavors, including one with pistachio.

The host samples different types of Gorgonzola cheese.

• The host visits a local salumeria to try sweet and spicy Gorgonzola, paired with mustard gelatin balls and red wine.
• He enjoys the creamy texture and complex flavors of the cheese, appreciating the traditional Italian pairing with bread.

The host tastes Cotoletta alla Milanese, a classic Milanese dish.

• The host visits a restaurant that serves Cotoletta alla Milanese, a veal cutlet that is breaded and fried until golden and crispy.
• The dish is enjoyed with salad and is known for its balance of moist meat and crispy exterior.

The host dines at a family-run trattoria, Trattoria Al Matarel.

• The host visits Trattoria Al Matarel, a cozy family-run establishment that serves traditional Lombardian cuisine.
• He is introduced to the owner, Miss El, who has been running the restaurant for 63 years.

The host enjoys tripe stew and stuffed cabbage at the trattoria.

• Dishes include tripe stew, known for its tender texture and clean flavors, and stuffed cabbage called mandilli, a comforting dish with veal filling.

The host indulges in casoeula and the 'End of the World' polenta.

• Casoeula is a pork and cabbage stew, served with bones that literally fall apart due to tenderness.
• The 'End of the World' polenta is rich, topped with fried eggs, fresh porcini mushrooms, and white truffle.