Osteria Brunello

Milanese tradition meets contemporary refinement in this Corso Garibaldi mainstay. The kitchen’s pride is the Vera Cotoletta, a thick-cut veal chop pan-fried in clarified butter to achieve a golden, lacquered crust while remaining succulent. Saffron-infused risotto arrives with a creamy, al dente precision, often paired with tender ossobuco. Starters like squash blossom tempura stuffed with sheep ricotta and anchovies showcase a lighter, modern touch, balanced by an extensive selection of Tuscan and Lombardian vintages.