Langosteria's delivery to Milan raises the bar of luxury (alias, all in glass) and was born to stay well beyond the lockdown. Because staying at home is the new way out, even if you want to eat fish
"I'll take you out to eat the fish." For anyone from Milan, this phrase is very nineties, when seaside restaurants were a real luxury in a metropolis far from the sea. Now everything has changed definitively, because the catch of the day can be found more or less everywhere, but above all because the last frontier is having it delivered to the house, the fish. With an experience worthy of a real restaurant.
The delivery exploded at the time of the Coronavirus and even the best restaurants had to equip themselves. Many did it very fast, to cope with the weeks of forced closure. Langosteria instead began when it was now possible to go back to the restaurant again and while many other addresses in Milan declared the era of home cooking ended. From 25 May he started his Langosteria at home service, in style and to last.
The menu, all in glass
"Glass is the new luxury, They declare in the personalized box that arrives with a delivery in a refrigerated van by Langosteria and by staff in uniform. Inside it is all wrapped up like Christmas, with ribbons and glass vases, to be opened, put on the table and recycled. Even the fish carpaccio arrives in its glass tray, and the creams to accompany the desserts, ditto. Sea bass carpaccio with Mediterranean tomato batutto, Taggiasca olives and capers, Cod with datterini tomatoes confit and gardener, Cantabrian sea anchovies with Normandy butter and artisan crackers, Trumpet zucchini marinated in mint, Tomato soup. Something is ready to be consumed, something else is finished at home, such as Cavatelli with red prawns and yellow datterini sauce. You dip the pasta following the instructions, for a few minutes, put them in the pan in the abundant sauce and serve. They are sweet, delicious and the pasta is calloused, al dente. Personal touch, just a grate of pepper and a zest of lemon, if you really can't resist putting in your own.
Revolutionize the standard, now also of delivery
Langosteria does not mean extreme dishes, "to understand", but excellent raw materials, pleasant combinations and a cuisine that aims to satisfy, before surprising, in beautiful, well-kept, but casual and fashionable environments. A case history has imposed even on the most famous chefs a different vision of catering; and now also of the concept of delivery.
Enrico Buonocore managed to create what is today a reference point for catering in Milan (and beyond), without being a cook. Her wonderful idea is based on her origins (father of Maiori, mother of Cetara, where she grows on bread, butter and anchovies). «I am not a chef by extraction, I am an entrepreneur and I do this job on the customer's side. Langosteria Revolution is the story of a revolutionary entrepreneur, and the title of a book that tells how a restaurant model was born from an idea in a dozen years that changed the rules of Milanese fine dining, to be exported later in Italy, soon in the world, and which today raises the bar in terms of delivery for haute cuisine. Not to choose because you can't go out, but because you want to stay at home, maybe for a candlelit dinner for two with a nice bottle of wine. And with the right background music: they also send you the playlist to listen to on Spotify, and it's not bad.
Here is how you eat, and what, in the gallery
This recipe has already been read 279 times!