Latteria di San Marco

Once a small dairy shop selling milk and eggs, this tiny latteria in the Porta Nuova neighborhood expanded its menu during the impoverished years that followed World War II to include old-school Milanese dishes. Owner and chef Arturo Maggi employs a little alchemy by cooking in solid silver pots and pans to “purify” the food and improve digestion. Whatever the effect, diners flock to the eight tables in the simply decorated restaurant for dishes like spaghetti in anchovy sauce, grilled endives, and riso al salto (made from leftover risotto alla Milanese).