Trattoria Masuelli San Marco

We all have a go-to restaurant: that familiar spot you head to when you want zero surprises and know you will leave happy. Most of the time they are comforting places that remind you of someone or make you feel right at home, where stepping over the threshold surrounds you with warmth and affection. Trattoria Masuelli San Marco in Milan fits that description to a tee.

The Masuelli family trattoria, open since 1921 and designated a Bottega Storica, is the city’s only member of the Unione Ristoranti del Buon Ricordo, serving food that harmoniously interweaves Milanese culinary traditions with those of Piedmont. The setting speaks for itself: a welcoming inn whose walls, clad in boiserie and lined with photos, dedications and awards, tell the story of an older Milan, with Thonet chairs from the ’20s and an understated table setting on crisp white tablecloths.

Trattoria Masuelli owes much of its fame to an iconic house creation, today available exclusively on the Menù del Buon Ricordo tasting menu. That dish is the Milanesine di vitello con risotto ai pistilli di zafferano, a clever pairing of two classic Milanese favourites: risotto and cotoletta. It is a crowd-pleaser: butter-fried miniature veal cutlets served alongside traditional saffron risotto, presented on a hand-painted plate that guests ordering the tasting menu get to take home.

The à la carte menu features classic Milanese recipes like Cervella di vitello fritta (fried veal brains) served with mustard mayonnaise, alongside Piedmontese staples such as Tonno di coniglio di Cuneo or an Insalata di puntarelle, acciughe del cantabrico e stracciatella among the starters.

First courses run from saffron-scented Risotto alla milanese to roast-gravy Agnolotti del plin. Mains include staples such as Costoletta, Ossobuco and Vitello tonnato, alongside humble, often forgotten traditional specialities like Rognone di vitello trifolato served with borettane onions, or Trippa alla milanese.

Desserts inevitably include Tiramisù and Bonet delle Langhe, prepared with amaretti, dried raspberries and caramel. Those who prefer a savoury finish can turn to the selection of Piedmontese cheeses, served with fruit preserves, honey and mostarda.