Erba Brusca

If they took you to Erba Brusca blindfolded and uncovered your eyes only once inside the restaurant, you wouldn’t believe you’re in Milan. The traffic is far away, and the same goes for the greyness and the smog. This restaurant aims to be the missing link with the rural dimension, the border between countryside and city. Sitting at one of the tables, perhaps close to the vegetable garden on a nice sunny day, let the creativity of chef Alice Delcourt guide you. Don’t miss her extraordinary Tarte tatins, for instance the one with shallot, gorgonzola mousse, apple brunoise and mustard.

Barbara Giglioli

varesina, classe 1990, laurea in Linguaggi dei Media e Master in Giornalismo. È giornalista freelance, collabora con varie testate e scrive per la televisione. La sua passione? Raccontare il mondo del cibo, quello comfort, che smette di essere solo materia prima e diventa storia da raccontare ed emozione