Florentine four fingers high, cuts of fine meat with daring frills and old cows (of the Varvara brothers). In the hinterland, just a few minutes from the ring road, Asina Luna puts everyone in agreement – including vegetarians
Lovers of meat: the destination is Peschiera Borromeo, Milan hinterland, near Linate Airport and Idroscalo, the East ring road and Paullese. THEn the middle of nowhere of the province of Milan and at the same time 20 minutes from Piazzale Loreto.
From outside, a place like many, inside in plain sight: Scottona Bavarese, Tomahawk of Irish Angus, a Florentine aged 80 days in a cover of noble calf fat. Florentine old cow coming directly from the mythical Fratelli Varvara in Altamura.
The Milanese dream of eating well, spending little, and finding parking, is perhaps why this is the reason why a restaurant in Peschiera Borromeo. It is not a restaurant for truck drivers, nor even a noisy extra large room with hundreds of seats. Asina Luna is a restaurant with two well-kept rooms, welcoming like a living room, almost romantic and without the typical machinist tendency of the meat restaurants.
The restaurant has been open for three years and is run by a passionate young couple. Coal embers and the showcase with display of cuts of fine meat is the reign of Richard, Tiziana works in the dining room, and from the great kitchen come first and fish (which betray the local component of Puglia).
The menu satisfies everyone and all Orecchiette of burnt wheat (€ 12) alongside Risotto with ossobuco (€ 18), Smoked Duck Barberie in salad, orange and fennel salad (€ 12). For lovers of fillet: "Elcano" fillet of scottona with Sichuan pepper and black sesame oil (28 €), Fillet of scottona with caramelized red cabbage and mustard in grains (22 €), Fillet of Fassona Piedmontese from the butcher Oberto di Alba (28 €). Icing on the cake, the Wagyu (real) Japanese meat from Kyoto produced with strict disciplinary Miyabi, tasting as an appetizer or grilled. One hundred labels, bottles from € 13 to go up and a list of whiskey for the end of the meal.
Fiorentina, young or old
But eating meat here is an investment, in the sense that you learn something. That meat can be very tender, but tasty, that the young meat is lean, but the old one (indeed very old) is surprising, that there are long frills that have a clean taste. The Florentine by weight are the specialty of the restaurant: Fiorentina di Scottona Bavarian (€ 48 per kg), Fiorentina of Austrian Scottona aged for 80 days in the noble calf's fat (€ 65 per kg), Scottona Prussiana with dry aged 60 days (€ 55 per kg), T-Bone of American Angus of Nebraska (€ 70 per kg). The tray service, already sliced, allows you to heat the meat, without overcooking it, to eat it without haste – and really enjoy it.
The meat of the Varvara Brothers
The Fiorentina of the Varvara Brothers comes from cows grown on pasture, even up 8-10 years of age, quiet and naturally fed with olive leaves and legumes. In Milan to keep their meat there are only them. Indeed, since Asina Luna is technically located beyond the urban boundary, nobody is holding it. It's special because theirs are special beasts, sometimes of Red Pezzata, sometimes of Podolica, it depends, which end their career in the prairies of Basilicata. They define it as "the flesh as it was". And the meaning is red, good (60 € per kg).
The Florentines are around at least 1.3 kg, and it's easy to count. But enough for two people and with a side dish and an appetizer, they guarantee a receipt that with 60 € allows you to taste unique cuts. The ideal is to come together and organize a "vertical" of frollature and space on the origins. Ordering the rest of the menu à la carte, the bill is happy under € 40, wines not included.
Why Asina Luna?
We leave you the doubt. At the table you will find the answer, to this and to the most frequent questions of the customers. From cuts of meat to the origin of salt and oil.
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