What to eat in Monza: tips for a tourism of taste

There are many typical dishes to eat in Monza, from risotto with the famous luganega sausage to cassoeula, from panmoijaa to San Gerardo bread. All expressions of the main characteristics of Brianza cuisine: flavor and simplicity.

Holidays in Italy are also opportunities for food and wine tours in the typical dishes that each area jealously guards. Monza is no exception to this rule. Treating yourself to a few days in the Lombard city, therefore, also means being able to taste Brianza cuisine , made of simple ingredients and genuine flavors. Whether you choose to have lunch in a spartan trattoria or to dine in an elegant restaurant, you must keep in mind the list of Monza dishes that are worth trying at least once. Here is a short guide to find out what to eat typical in Monza .

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The king of Monza’s typical dishes: risotto with luganega

Let’s start with the real ruler of the scene, the typical Monza dish par excellence: risotto with luganega (also called risotto alla monzese). He is truly the king of the city, served in practically every venue. There are several recipes for this particular risotto, each with its own small variant. The two main ingredients, however, do not change and are luganega (or luganica) sausage and saffron . The result is a dish with a clear but delicate flavor, which is always very popular with tourists. On the other hand, luganega is the quintessential symbol of Monza’s cuisine , and it is truly a very tasty typical product. What differentiates it from a normal sausage is certainly the shape, thinner and elongated . What makes it so famous, however, is its composition. In addition to pork , in fact, luganega contains a high quantity of parmesan cheese and is flavored with meat broth and marsala . In addition, in some variations, additional ingredients are also used, such as chilli, wild fennel or anise.

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The specialties of Brianza cuisine: from cassoeula to panmoijaa

The list of Monza’s typical dishes , however, certainly does not end with the luganega risotto. There are many other specialties of Brianza cuisine that deserve to be tasted. This is the case of cassoeula , a typically winter dish because it is very substantial. The basis of the recipe, in fact, is made up of cabbage and the less noble parts of the pig , such as the rind, snout, legs, head and ribs. It is also usually served with polenta . The name cassoeula derives from the large pot in which the ingredients are boiled, while its origins, which are lost between history and legend, would be Spanish.

Pork is also at the center of another typical dish of the Brianza peasant tradition, namely the rusticiada . It is a pork stew , flavored with a fried lard and onions . Again, the stew is usually served together with polenta . Finally, for meat lovers (and derivatives), Monza offers two other possibilities: ossobuco and tripe .

For those who love soups, on the other hand, both the panmoijaa and the Brianza minestrone are unmissable. The first is a tasty soup with minced bacon and bacon , in which onion, garlic and parsley are also used. It is eaten accompanied by a characteristic yellow bread , made with a mix of white flour, corn flour and rye. The Brianza minestrone, on the other hand, is very rich, because it contains, as main ingredients, rice , lard , cabbage , beans and potatoes .

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The typical sweets of Monza

An article that talks about what to eat in Monza, however, cannot be limited to rattling off savory dishes. There are also some typical sweets that deserve to be tasted by those who pass by in Brianza. In particular, it is the country cake and the bread and biscuits of San Gerardo . The country cake, right from its name, is a dessert that tells a lot about Monza’s traditions and its peasant substratum. This dessert, in fact, also known as michelasc cake , has stale bread as its basic ingredient, which is soaked in milk . This basic dough is then flavored in various ways; the most common variant is the one that uses chocolate , but pine nuts, candied fruit and raisins can also be added.

The bread of San Gerardo , on the other hand, takes its name from the co-patron of Monza, San Gerardo dei Tintori. It is a sweet bread made with sugar, honey, fruit, sultanas, candied almonds and chestnuts . On the contrary, the dough of the homonymous biscuits is much simpler, because they are dry cakes made without eggs.

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