Location: Milan — The Duomo
Milan’s Duomo took nearly six centuries to finish, its facade a forest of spires and marble statues unlike anything else in Italy. It’s a fitting anchor for a chapter built on patience and craft — fifteen side dishes that round out any Italian table, from roasted vegetables to creamy gratins to simple marinated salads.
None of these are meant to steal the spotlight. They’re the supporting cast that makes the whole meal work — the kind of dishes a Milanese household would set out without a second thought, each one quietly excellent in its own right.
Recipes in This Chapter
- Roasted Garlic Parmesan Cauliflower
- Zucchini Noodles with Pesto
- Italian Roasted Brussels Sprouts
- Caprese Side Salad
- Garlic Butter Mushrooms
- Italian Marinated Artichokes
- Broccoli Rabe with Garlic
- Roasted Bell Peppers with Basil and Olive Oil
- Spinach and Ricotta Stuffed Mushrooms
- Italian Cauliflower Risotto
- Cucumber and Olive Salad
- Roasted Asparagus with Lemon
- Italian Roasted Eggplant
- Cauliflower Au Gratin
- Marinated Zucchini Salad
From Milan’s grand piazza, the journey moves back to Rome — next up is Entrées: Poultry.