Restaurants in the province of Monza e della Brianza

Brianza is the Lombardy where farmsteads became factories, and it kept a home cooking of meat, cabbage and polenta — with a few dishes found nowhere else.

What you eat here

• Cassoeula — cabbage and pork, the emblem dish, defended here as seriously as in Milan.
• Busecca and mondeghili, the cooking of leftovers.
• Rustisciada — pork and onions in the pan, with polenta.
• Luganega from Monza, long, thin and coiled.
• Torta paesana, a cake of stale bread, milk, cocoa and raisins, invented to waste nothing.

The wine

No production of note. People drink from the Valtellina and the Oltrepò, and with cassoeula a Nebbiolo holds up better than you would think.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.