26-07-2013
Egg in a cage with milk and parmesan sauce with white and black truffle, Fulvio Siccardi’s signature dish. The chef previously received one star at Le Clivie in Piobesi and another at Conti Roero, both in Piedmont. Since February he’s the chef at Da Noi In, a Magna Pars Suites restaurant, in Via Forcella 6 in Milan, +39.02.8338371
Funny: for the second time in a few days I happen to find the number 28 (a perfect number) in Milan. At first I visited 28 Posti, in the Navigli area. The other day, instead, I was in the extra-fashionable Via Tortona, at the Magna Pars, a new five star hotel with 28 rooms, that is to say luminous designer suites, each with a different fragrance since the owner is Roberto Martone, a perfume entrepreneur.
I hope Fulvio Siccardi won’t be offended by my choice of introducing his cuisine via the reception. By the fact, in other words, that before mentioning Da Noi In, the restaurant in which he cooks with increasing success since February 14th, we shortly lingered on the candid building in which it is held. Thing is, it initially appeared as a contrast, an inconsistency between the latter stylish-Milanese establishment and a style of food that recalls the Piedmontese roots of the chef, given his prestigious biography built on two successes, both of them starred, first at Le Clivie in Piobesi d’Alba, after Carlo Cracco, and then at Conti Roero, until 2009, before he dedicated himself to the less visible consulting activity.
The garden where you eat
Fulvio Siccardi, from Piedmont region, born in 1969
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief