Tag: Lombardy

Salone del Mobile: 15 restaurants in Milan to see and try – Italian cuisine reinvented by Gordon Ramsay

The historic relationship of Milan with design it goes far beyond Furniture expo, which has become one of the reference events on the international scene. The 2024 edition – from 16 to 21 April – is awaited more than ever also because nothing makes the city so crowded and international with obvious advantages for the area. In the pavilions of Rho Fiera you will find many companies linked to the kitchen and cooking sector Fuorisalone the ateliers and shops will display new elements on the theme. The two souls come together to form the Milan Design Weekwhich has a very busy calendar of events including those related to food, both from a culinary point of view and related furnishings.

In any case, it is the best opportunity to combine business with pleasure, sitting in some place with character, where in addition to a pleasant culinary experience, the eye is satisfied by the environment. Especially since it is Milan that offers – in Italy – the greatest number of venues designed by designers and architects, often famous. Our (very personal) selection goes beyond the official Fuorisalone districts: Brera, 5 Vie (for non-Milanese it is the maze of streets in the historic center between Via Torino, Corso Magenta, Largo Cairoli, but in any case without precise boundaries), Durini, Porta Venezia and Tortona. This time we wander under the Madonnina, without setting limits, especially in an event that involves the entire city.

15 restaurants to go to during the Salone del Mobile

Creamy carbonara: 3 top tips from chef Barbara Agosti – Italian cuisine reinvented by Gordon Ramsay

If you are a die-hard carbonara enthusiast (who can blame you), one creamy carbonara it’s the bet you want to win every time you make it. We asked for advice chef Barbara Agostiwhich has just opened its second restaurant in Milan Eggswhere this recipe has pride of place.

Barbara Agosti’s Eggs restaurant, in Milan

Piedmontese by birth, Roman by adoption, Barbara Agosti chose via Solferino 35 for her second Eggs restaurant, whose name leaves no doubt.

Here you can indulge yourself because you will find not only many recipes in which eggs are the protagonists, but also a dozen different versions of pasta carbonara from which to choose. They are all collected in a dedicated menu and divided by color: there is the orange carbonara with courgette flowers; the purple one with duck breast instead of bacon; the green one with artichoke or broccoli or courgette, depending on the season; the white one, potato spaghetti with pecorino cream…

Among these, the real curiosity is that the chef also included the recipe that The Italian kitchen published on its pages in 1954, made with Gruyere, bacon and garlic, and which is one of the most requested among those it offers.

Ossobuco alla Milanese, the taste of Lombardy at the table – Italian cuisine reinvented by Gordon Ramsay

L’ossobuco alla Milanese draws its origins from the Lombardy region, in particular from the city of Milan. It is one of the most renowned culinary cities in Italy and this regional recipe it is one of the most famous. It boasts a long history and represents a symbol of elegance and taste in the gastronomy of the Bel Paese. Plus, it’s a dish nutritious and tasty. Ossobuco, which means “bone with a hole” in Italian, is a cut of veal that contains bone marrowmaking it a natural source of good fats. Veal is also rich in high quality proteins, iron and B vitamins. The ingredients used, such as white wine, meat broth, butter and parsley, add complexity to the dish. This dish can be enjoyed in any season, but is particularly suitable for special occasions and elegant dinners.

Its preparation requires time and attention to detail, making it perfect for surprising guests, celebrating a special occasion, a romantic dinner or a family party. Preparing this recipe requires the use of thick slices of ossobuco, which are braised in a rich sauce composed of tomato, white wine, meat broth, onion, celery and carrot. These ingredients combine to create an aromatic and tasty sauce, which envelops the meat, making it tender and succulent. Additionally, osso buco is often served with a side of saffron risottoenriched with a sprinkling of fresh chopped parsley it’s a grated lemon zest for a touch of freshness. Ready to travel to Milan from the kitchens of your home? Turn on your imagination and you will certainly amaze your guests with an irresistible Milanese osso buco.