Carlo Cracco’s temporary café shines in Palazzo Citterio – Italian cuisine reinvented by Gordon Ramsay

Carlo Cracco's temporary café shines in Palazzo Citterio

The menu offers 8 alternatives: savory croissant with culatello or salmon or ham and cheese toast at €12, avocado toast at €20 which becomes €24 if you add the salmon, then themixed vegetarian salad at €18, the tomato soup and sour vegetables at €20, the selection of Culatello Spigaroli as well as the famous one Cracco pizza both at €22.

For the aperitif, the drink list offers a selection of great classics such as Spritz, Hugo and Mi-To for €8, Americano and Negroni for €10then move on to €12 for Cracco Gin Tonic, Moscow Mule, Mojito and Paloma. Available both by the glass at €8 and by the bottle at €40 each proposal of 5 wineswhich also include the vineyards of Fanti house – Cracco (Totocorde Alta Langa Brut Millesimato 2018 Cocchi, Thou Bianc Piemonte Chardonnay 2022 Bava, La Ciola 2022 Azienda Agricola Rosa Fanti, Cocchi Brut Rosè Piemonte doc Cocchi, Colle Giove 2023 Azienda Agricola Rosa Fanti). Alongside drinking, you can add some finger food indicated at €8.

From the espresso coffee for €1.50 towater for €2 up to craft beer for €7, we are perfectly in line with the Milanese offer – albeit in a special context. For this reason alone it is worth the visit.

How to book at temporary cafe of Cracco?

It is not possible to bookthere is only one way to access it and that is through the exhibition “Masters of Light – From Vienna to Milan” Of Swarovski. Don’t worry, it’s ad free entry. In fact, it is sufficient to book the visit by registering online, which gives you the right to access and consequently both temporary cafe of Cracco and at the pop up store, where visitors will be able to discover an exclusive assortment of Swarovski products.

The temporary cafe Cracco for Swarovski is open during the same hours as the exhibition, i.e. from 3pm to 10pm during the week and from 11am to 10pm on weekends – all until 14 July 2024.

Chinese ravioli filled with vegetables – Italian cuisine reinvented by Gordon Ramsay

Chinese ravioli filled with vegetables

First, clean the courgettes, carrots and onions and then grate them with a grater with large holes.

After peeling them, cut the onion into thin slices, chop the garlic and finely grate the ginger.

Combine everything together in a bowl and mix, then cook for 10-15 minutes in a large non-stick pan, with a drizzle of oil and 2 tablespoons of soy sauce, stirring often.
Move into a bowl and let cool.

At this point you can dedicate yourself to making the dough for the ravioli: combine the flour and salt in a bowl, mix, then add the water, kneading until you obtain a smooth dough.
Cover with cling film and let rest for 15 minutes at room temperature.

Take the dough and roll it out on the floured work surface into a very thin sheet (about 1 mm), then cut out circles with a pastry cutter of about 8 cm.

Proceed with forming the ravioli: take one disk at a time, place 1 teaspoon of filling in the center (don’t overdo it, or it will come out during the closing phase), close in a half-moon shape keeping the ravioli vertical, then seal the edges and start making pinch the edges by folding the dough slightly on itself, as you see in the photo.

Place the ravioli on the steamer basket (after lightly greasing it to prevent them from sticking), close the lid and place them on the boiling pan, cooking for about 15 minutes.

The Chinese ravioli filled with vegetables are ready, all you have to do is season them to taste.

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