20-07-2014
The second part of Camilla Baresani’s report on her favourite places in Milan. And the first one to which the journalist and writer takes us is Trussardi alla Scala (tel. +39.02.80688201), with the great barman Tommaso Cecca on the ground floor, and Luigi Taglienti’s cuisine on the first floor
(see part one) From the classics of Bar Basso we now get to the innovations of the brilliant Trussardi alla Scala, the most beautiful counter and restaurant in town, with the excellent Tommaso Cecca, a barman that anyone opening a bar would like to have in his team. Of course I recommend getting to the first floor to taste Luigi Taglienti’s delicious cuisine (you can taste something at a moderate price in the bistro, a beautiful glass case full of green plants at the top). From one floor up, to one floor down, the life of someone from Milan needs to include some immersions at restaurant Carlo Cracco, to be aware of the state of the art of Italian cuisine, to experience new flavours and new solutions, and take a few more steps in the continuous evolution of taste of which our existence is made. In the Navigli area I also recommend an ugly but delicious place, Al Pont de Ferr, which I always recommend to anyone who is doubtful of contemporary cuisine (and those who are afraid of algid and starred places), because it mixes the soul and most of all the looks of an osteria with the great wine list managed by Maida Mercuri and the refined and fun cuisine Matias Perdomo.
Red onion from Tropea, made with blown sugar, filled with fresh goat cheese, caramelised red onion and served on a sand made with black sesame bread: one of the classics of Matias Perdomo’s cuisine at Pont de Ferr
Some last notes. When you’re in your own city, you eat mostly at home, if not to continue to have the pleasure of going grocery shopping. My favourite stop is at the market in Via Benedetto Marcello. There’s a large number of vegetable stands: they were once all run by people from Apulia, a festival of turnip tops and hanging cherry tomatoes, today many are run by people from outside the EU. So I’ve started to experiment with ginger, daikon, platano verde, edos gaby, chirimoya, tamarillo, Chinese cabbage, ullucus...
Is the best brioche in Milan the one made at Pavè? According to Camilla Baresani indeed it is
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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Writer, she's fond of food and restaurants above all. Her website is camillabaresani.com. Recently, she wrote in Italian "Gli Sbafatori" (Mondadori Electa publisher)