The most iconic visual representation of Milan's power is its cathedral, the biggest church in the whole of Italy. This breathtaking jewel with its forest of spires pointing upwards is the perfect metaphor for Milanese ambition.

For dinner, Stanley meets Cesare Battisti, one of the chefs responsible for Milan's recent culinary revolution, at his popular restaurant, Ratana. Here, Cesare, teaches Stanley a lesson on Milanese food history through classic dishes like veal cutlets and saffron risotto.

Within Italy, Milan is known as "Milano da bere" - a city to drink. In the lively Navigli district, Stanley meets Milan-based social media sensation Tess Masazza for aperitivo, a post-work drink meant to whet your appetite.

Here, Stanley and Tess enjoy a spritz, a now worldwide popular cocktail that started as quintessential Milanese drink. Campari, its key ingredient, is made in Milan.

Stanley and Tessa visit a password-protected speakeasy bar and enjoy unique cocktails, like a Martini Black Saffron, from one of Milan’s most in-demand mixologists, Morris Maramaldi.

Stanley heads to the Orobic Alps, to the small town of Gerola Alta, to see how the rare Bitto cheese is made, a 2,000 year old cheese so expensive, it was never eaten by those who made it. He meets cheesemaker Paolo Ciapparelli, who explains the history, production, and lengthy aging process of Bitto - the secret to which are the cows who graze on Alpine grass at different altitudes.

Lombardy's most fabled destination, Lake Como, never ceases to amaze with its beauty. Stanley goes on a boat ride with William Cavadini, who cleans and cooks cooks a meal of fresh perch while having a passionate discussion about politics in Italy.

The last stop in Milan is the historic Osteria del Treno, a former meeting hall for unionized rail workers, now transformed into a dining room that serves classic Milanese dishes. Here, Stanley and his wife dine on veal shank, potatoes, and other Slow Food-approved Milanese dishes while they listen to traditional live music.