Elio Sironi

Madai

via Ceresio, 7
Milan
+39.02.31039221

If they had more time, we would ask straight cocineros Ferran Adrià and Quique Dacosta to write the profile of Elio Sironi. When visiting Bulgari restaurant in Milano, the Catalan defined the ingredients of the chef from Brianza region «a piece of Italian culture». And Dacosta lingered to peer above and below the plate of spaghetti in tomato sauce with goat cheese and lemon zest - pretty much the mother of all Spaghi al pomodoro - like a flying saucer glided from Mars.

If Elio Sironi won the lottery he must thank especially the restlessness that, as a young boy, drove him away from the Culinary Institute of Milan, once he filled his pockets with the diploma: England, Germany, Switzerland, United States, Japan, and decisive stops to Pitrizza in Costa Smeralda and Madrid’s Palace, places that dictated him the theory and practice of international cuisine, in his case basted on the sum of harmonic and diverse tastes, taken from regional cuisines. With this background, in between the two millennium he wore the clothes of the world freelance and worked through Ice (Italian institute for foreign trade) and the Academy of Italian cuisine abroad with a hail of restaurants scattered throughout the globe. In 2003, the call to arms by the historic jewelry maison: Sironi answered waving the V Churchill-style (which is also V from Bvulgari): “we’ll win”. In fact, the discerning palates who used to visit the design-hotel downtown Milan immediately surrender when they face Sironi’s delicious war machine, a concentrate of noble ingredients, connected by the bonds of concreteness, texture multiplicity and a shining Mediterranean-style, enlivened sometimes by far-away ingredients. A philosophy he was then reproducing at Madai, in front of a wonderful beach posed on Sardinia island, Sironi’s cradle.

In 2014, he came back to Milan, at Ceresio 7, a restaurant with a pools and a wonderful view on the Milan's skyscrapers.

Has participated in

Identità Milano, Shanghai


by

Gabriele Zanatta

born in Milan, 1973, freelance journalist, he's been working as a co-author and coordinator of Identità Golose World restaurant guidebook since the first edition (2007), he is a contributor for several magazines and teaches Cuisine global trends into several institutes. twitter @gabrielezanatt


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Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)

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Spaghetti with tomato, lemon rind and goat's cheese

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Garlic, oil, chili pepper and mint

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Pasta alla carbonara