Discover the rich history of Mondeghili, the traditional Milanese meatballs made from humble leftovers.
Mondeghili is one of the traditional dishes of Lombard cuisine, commonly enjoyed at the table, in bars, or even as a street food. These meatballs have deep roots in the region’s peasant tradition, originally made from leftover meat to avoid waste. To uncover more about this special dish, I visit the Park Hotel restaurant, run by the Preti Torlaschi family, where I meet Francesco Preti, a passionate historian of Lombardy’s culinary heritage.
Francesco shares that Mondeghili dates back to the 16th century. “These meatballs are a true reflection of the Milanese spirit and, interestingly, they represent one of the most significant culinary legacies left by the Spanish, who ruled Milan between 1535 and 1706.”
The dish’s origins lie in the concept of food recycling. “The earliest recipes for Mondeghili called for leftover beef, mixed with liver-mortadella, soaked bread, and eggs. The meatballs were then fried and served hot,” Francesco explains. While modern versions have refined the ingredients, the essence of cibodistrada, or street food, has remained intact, making Mondeghili a cherished dish in Milanese cuisine today.
Practical Tips:
- Where to Try It: Visit the Park Hotel restaurant in Salice Terme to taste an authentic version of Mondeghili.
- How to Experience It: Enjoy Mondeghili as a starter or snack, paired with a local wine or Aperol spritz for a true taste of Lombardy.
- Culinary Insight: This dish offers a window into the resourcefulness of peasant cuisine, turning leftovers into a delicious and hearty meal.
Address: Park Hotel (salice terme) via E. Diviani, 8, Salice Terme
