The day of Milan: what is its origin and how did it happen in Argentina?

Chosen by children and adults, it is a dish that dates back to the Middle Ages. Discover everything

Clbadic, Neapolitan, on horseback, fried, baked, meat, chicken, pork, soy, pumpkin or eggplant … We know, about the tastes there is nothing written. But few foods are as tasty in all their variants as Milanese. And even more so on May 2, when we celebrate the day of the Milanese. Because? The day was chosen at random, but its fans do not miss an opportunity to share recipes, secrets and tips to get the perfect Milanese.

Plate of bodegones or pitiches of district, the Milanese retains its validity over the years. And there are many. In fact, its origin goes back to the Middle Ages. A menu of the year 1134, for example, in Mediolanum (a place that is now part of the Italian city of Milan), presents a dish called lombolos cum panitio. Lumbus, in Latin, is kidney and panitio meat refers to bread. Nearly 900 years later, on March 17, 2008, the municipality of Milan used these texts as a basis for granting the Milanese the official status of the city.

Several centuries later, with the arrival of Italian immigrants to Argentina, Milanese has become one of the favorite dishes of this region. And over time, in a clbadic at the height of the barbecue or empanadas.

Delight for young and old, Milanese has become a tasty and nutritious menu and offers specialties in various parts of the world. And they all have their secret to make them. What is the perfect Milanese? It's hard to say, but experts say that the ideal Milanese must adhere to three basic principles: it must be tender; meat and bread should not be separated; and be at the right time of cooking.

(Clarin)