Tendons
A typical Lombard dish, tendons (nervetti) are obtained from the boiled veal knee in water flavored with carrot, celery, and salt. Contrary to what one might think, they are simple and healthy ingredients. We serve them with the traditional Milanese recipe: with beans and onions, drizzled with a dash of olive oil.

Mondeghili
Classic Meatball of Milanese tradition that grandmothers used to make with leftovers from boiled meats. The mixture is carefully prepared using only meat, which gives the "mondeghilo" (small meatball) its maximum tenderness.

Salumi platter
After a year of research, tastings, and combinations, we have created this platter featuring a wide selection of locally sourced cured meats from an area adjacent to the San Colombano territory. The platter is accompanied by two tastings of local raspadura cheese and Grana del Lodigiano.

Tongue in Green Sauce
The traditional tongue in green sauce couldn't be missing. After a 24-hour marinade and another 24-hour slow cooking to make the meat extremely tender, it is sliced into very thin slices and served with a green sauce made strictly with homemade parsley.

Russian Salad
Gluten free
But is it really Russian? No. There is much debate about its origin, but one thing is certain: it has never been missing from the tables of Milanese families. A fresh and delicious appetizer created from a combination of potatoes, carrots, peas, and the indispensable hard-boiled egg, rigorously mixed with homemade mayonnaise. Try our version, you won't forget it.

Stracciatella di Zola
In the center of the plate, a generous portion of homemade stracciatella allo Zola is showcased, enticing both mozzarella and Gorgonzola lovers. We serve it alongside homemade crackers. The Trattoria recommends ordering it as a shared dish for the whole table to enjoy.

Saffron Risotto
A classic of Milanese cuisine, one of the pillars of tradition. Rice, a pinch of saffron, and a perfectly executed "mantecatura" (creaming) create a flawless risotto that delights the palate.

Fig and Stracciatella Risotto
A wonderfully summery risotto featuring a luscious fig cream and homemade stracciatella. Perfect for those who appreciate seasonal fruit and enjoy the combination of sweet yet delicate flavors. This dish is truly an ideal choice for a memorable dining experience.

Pink Risotto with Taleggio
We have decided to bring the most underrated tuber to this risotto: the red beetroot. The contrast between the beetroot in the risotto cream and the lusciously poured Taleggio fondue makes it a one-bite wonder. This dish is a delightful first course that combines flavors harmoniously and leaves you craving for more.

Ossobuco Risotto
An abundant portion of saffron risotto serves as the base, lovingly and delicately topped with the ossobuco, just as tradition dictates. To enhance its flavor, it is garnished with a homemade marrow cream.

Oreggia Classica
"Orèggia Classica" is a typical Milanese dish, consisting of a soft and tender elephant ear-shaped piece of meat coated in a crispy breading, and fried in oil.

Orèggia Italiana
The freshest oreggia from the FBL family is back. A base of traditional oreggia topped with a bed of arugula and fresh cherry tomatoes. It seems like magic, but it's lighter than the Classic version.

Oreggia Fiorita
Oreggia Fiorita covered with a homemade ricotta cream, topped with fried strands of zucchini.

Vitello Tonnato
A classic summer dish from Milanese cuisine: tender veal cooked at a low temperature, sliced and served with a delicious homemade tuna sauce. Accompanied by our crispy oven-baked potatoes.

Pork shank in an apple and mustard sauce, served with potatoes.
Pork shank oven-roasted to create a perfect crust on the outside while preserving the tender meat inside, served with our unique apple and mustard sauce, and crispy oven-baked potatoes. An exceptional culinary experience.

Busecca
Tripe stew is the most distinctive dish in Milanese tradition, and it's one that either you love or hate. This unique dish features tripe cooked in a rich stew with tomatoes, onions, carrots, and aromatic herbs. It has a distinct texture and flavor that may not appeal to everyone, but for those who appreciate it, it is a true culinary delight.

Roastbeef
Beef marinated for 24 hours and cooked sous vide at a low temperature to achieve even cooking while maintaining the iconic pink center that characterizes roast beef slices. Served with arugula and cherry tomatoes.

Glazed Onions
Gluten free
If you've tried them, you already love them; if you haven't tried them yet, you'll love them. A savory and delicate side dish that turns the already fantastic Tropea onions into a masterpiece.

Red cabbage tartare
Freshly chopped red cabbage, finely minced to emulate a tartare, flavored with honey and vinegar to create a balanced and surprising taste that will delight your palate. A dance between sweetness and acidity.

Oven-baked potatoes
ust like the color black, oven-baked potatoes go well with everything. In this warm season, we wanted to make them even more irresistible by using a special breading to make them extra crispy and flavorful. Pair them with one of our fantastic "orèggie" (elephant ears), and you won't regret it.

Tiramisù
Gluten free
The dessert that everyone envies. A timeless classic that amazes with its creaminess. The perfect combination of ladyfingers soaked in the finest coffee and mascarpone cream creates the fantastic tiramisu of Fà Ballà. Our cream, being prepared with cooked eggs, allows us to make this dessert accessible to everyone, especially for expecting mothers