What to see in Milan

Milan highlights

The places you can’t miss. In the app we sort them by day and close to each other.

1. Milan Cathedral (Duomo)

   The great Gothic marble cathedral; you can go up to the rooftop terraces among its spires.

2. The Last Supper

   Leonardo’s fresco in the refectory of Santa Maria delle Grazie: tickets sell out, book them well in advance.

3. Galleria Vittorio Emanuele II

   A 19th-century arcade with a glass dome, between the Duomo and La Scala.

4. Teatro alla Scala

   One of the most famous opera houses in the world, with its own museum.

5. Sforza Castle

   The Sforza fortress, with museums and Michelangelo’s Rondanini Pietà.

6. Navigli

   The canals in the south of the city, full of bars at aperitivo time.

7. Brera

   A bohemian district of narrow streets, with the Pinacoteca di Brera.

Day trips from Milan

We take you straight to the best-rated tour on GetYourGuide, with its reviews and dates.

• Lake Como ★ 4.7 (11,636 reviews)
• The Last Supper ★ 4.7 (10,757 reviews)
• Bergamo ★ 4.8 (7,666 reviews)

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Typical food of Milan

The dish you have to try there and how to make it at home, to whet your appetite before the trip (or to go back to Milan from your kitchen).

Risotto alla milanese

Milan’s yellow rice, with saffron, butter and Parmesan. Legend has it that an apprentice glassmaker at the cathedral added saffron in the 16th century.

• Serves 4
• 35 min

Ingredients

• 320 g carnaroli or arborio rice
• 1 l hot beef or vegetable stock
• 1 sachet of saffron or a few threads
• 1/2 onion
• 80 g butter
• 60 g grated Parmesan
• 100 ml dry white wine

How to make it at home

1. Chop the onion and soften it in half the butter.
2. Add the rice and toast it for 2 minutes, stirring. Pour in the wine and let it evaporate.
3. Add the hot stock ladle by ladle, stirring and waiting for it to be absorbed, for about 17 minutes.
4. Halfway through cooking, add the saffron dissolved in a little stock.
5. Off the heat, add the rest of the cold butter and the Parmesan and stir vigorously (the “mantecatura”). Leave to rest for 2 minutes.

The trick: It should be “all’onda”: rippling like a wave when you move the plate.

Frequently asked questions about Milan