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.

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.

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.

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.

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.

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.