17-04-2014
Venison carpaccio, mixed mountain mushrooms and speck mousse, one of the dishes by Apulian chef Felice Lo Basso, who recently became chef at Unico in Milan, taking the position that once belonged to Fabio Baldassarre (now at Carlyle). After a long experience in Valgardena, at Alpenroyal, Lo Basso and sous chef Nicola Popolizio land on the top floor of the Milanese skyscraper, tel. +39.02.39261025
Felice Lo Basso is used to heights and risks no dizziness. The chef from Molfetta, in Apulia, as of this coming May 15th will start the new management at Unico, the restaurant on top of the World Join Center skyscraper in Milan. The challenge remains a huge one. After eleven years in the kitchen of Alpenroyal in Selva di Valgardena, where in 2011 he conquered the first Michelin star, moving to the 20th floor of the Milanese skyscraper is more than a matter of changing sceneries. Of course, the heavens of gourmet are closer to the 3000 metres above the sea level of the Dolomites, than to the twentieth floor in Viale Achille Papa: Lo Basso knows this. And he also knows that the sky over Milan has already got twelve starred chefs, all talented, noble and with a certain media appeal, which is always a plus. The chef from Apulia, however, is not the kind to be daunted by this.
The final passage of Lo Basso to Unico in Milan will take place on October 1st: until then, he will divide himself between the peaks of Valgardena and that of the World Join Center skyscraper
In 2003 Lo Basso arrived at the table of the Prinoth family, the patrons of the hospitality heaven on the mountains of Trentino. With him came his Apulian team, and together they planted a cross-regional cuisine, literally: as in the case of the risotto with goat cheese, mugnoli (a vegetable from Apulia) and sea urchin ice-cream, just to mention a dish. Sous chef Nicola Popolizio & Co will follow him to the metropolitan suburbs, and so will his ideas in the kitchen. The latest one being that of the “on demand menu”, which is ready to be exported to the top of the Milanese skyscraper: the chef includes the ingredients of the day in the à la carte menu, the guests choose and the chef the improvises. More or less.
Double ravioli filled with oxtail and "malga" cheese, cherries and red wine
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A journalist by profession, curious by vocation, she applies her attitude to investigative reports and food features. She's author for Repubblica, Gambero Rosso, Dispensa