Tag: North

North South Salad – Salt & Pepper – Italian Cuisine

Ingredients for 4 people

1) Prepare the polenta following the instructions on the package. Pour it into a long, narrow glass and let it cool. Turn out the polenta cylinder, cut it in half lengthwise, then into thin slices. Align them on the baking sheet lined with parchment paper and cook them at 200 ° in the convection oven until they become crisp.

2) Drain the morsels of mozzarella cheese. Wash the escarole, drain it and break up the leaves with your hands. Chop the spring onion, add the morsels of mozzarella cheese cut in half and mix. Remove the core at apples with the appropriate tool and slice them thin. Cut the herring into small pieces.

3) Gather all the prepared ingredients in a large bowl. Emulsify the juice in a bowl lemon, the juice of apple, 4-5 tablespoonsoil, salt is pepper; sprinkle over the salad and serve with sesame crakers.

the best restaurants in the north of Milan – Italian Cuisine

Between the metropolis and Lake Como there is an area undervalued by gourmets, where typical dishes are still the protagonists, but there is no shortage of new ideas. Here are the places to visit

We already feel perplexed: but with all the places of all types that exist under the Madonnina, does a culinary out-of-town still make sense? Absolutely yes. First of all, because often between Milan and Lake Como passing through Brianza, there are still some beautiful areas – saved by cementing – and surrounded by greenery. Then, the offer in recent years has improved precisely because of its competitiveness with Milan: to find new customers and keep the hard core, you have to work well and not sit still. And that there is a favorable air, confirmed by the lively moment along the Larian coasts – in particular that of Como – which are even further north and the decision of the Cerea brothers to follow the restaurant project within the Royal Villa of Monza. An important signal, considering the experience of the family.

Risotto alla Monzese, a must

What do you eat north of Milan? Many, many traditional dishes first of all: prepare yourself in a fundamentalist or less revisited version, especially if there are excellent chefs like Paolo Lopriore who turn the lake fish into poetry. So, it is difficult not to find the Brianza classics from Risotto to Monza – with the luganega, typical sausage of the city – up to the country cake passing through the rich Costoletta. But there is also a lot of fish in high-level restaurants or in places run by Southern chefs. However, in our selection, there is no danger of getting bored at the table.

Pomiroeu – Seregno

In the heart of the town, the historic landing place of Giancarlo Morelli, a well-furnished room and halls, with a beautiful underground cellar. In the menu the chef's classics, traditional ones but also many creative proposals that also touch distant shores.

Pierino Penati -Viganò Brianza

One of the most famous Lombard clubs, as well as consecutively starred for the longest time. The risottos remain one of the strengths: from the historical ones (photos) to the more modern ones and with a touch of creativity. But there are no weaknesses, from appetizers to desserts, on the menu of Theo Penati, son of the patron.

The school lunch – Garbagnate Milanese

Reliability and hospitality make it a popular landing place not only for those who live in the area. Simple and well-kept cuisine, which looks a bit to all Italian regions, with competitive prices. The place, inside the Sporting Club, is a small museum of paintings and sculptures.

The Piazzetta – Montevecchia

Spatial position for this place, with outdoor tables: on bright days, you can admire most of Brianza and the Milanese skyline. Retro in the interior, but not in the kitchen, moderately creative yet always lively. The house strudel is famous.

Osteria Il Gallo Nero – Vertemate with Minoprio

There is a lot of Tuscany in the proposal of this well-kept restaurant, hidden in the middle of the Abbey Park and managed by a young couple. Great attention to raw materials (top cured meats and cheeses) and direct cooking, where meat excels but fish is not bad either.

Il Moro – Monza

A small temple of Sicilian cuisine, thanks to the commitment of the Butticé brothers. The menu invites you to discover regional cuisine, in a whirlwind of memories and suggestions: try the Journey to Sicily menu. But he also likes the contemporary proposal.

The Taste of Life – Meda

Finally a good place in the town: pure design for two pleasant rooms, where you can taste the cuisine of the Indian Dhian Singh, who grew up in Monza. There are colors and scents of his country to enrich classic and very Italian dishes. And you drink well.

The Buatta del Kangaroo – Cormano

Surprise just north of Niguarda, double considering that from the outside it looks like a suburban bar. Instead, inside you can taste excellent meat, grilled, starting from the Australian one. But there is no shortage of porchetta and arrosticini. Numerous tasting.

Derby Grill de l'Hotel de la Ville – Monza

Simply the hotel and restaurant institution of the city, impeccably led by the Nardi family. The kitchen is entrusted to the increasingly convincing Fabio Silva, who has a Campania soul, but is good at everything. Excellent service and cellar.

Doma Nun – Carate Brianza

There is no shortage of talent, ideas and courage to Luca Alfonso, young chef-patron of this wedding favor in full Brianza. All dishes play on unpredictable, but centered combinations. Tasting menus are recommended. Curiosity: the sign, in dialect, means 'only us'.

In Jail – Bollate

The first and only restaurant in Italy, built in a prison, where prisoners work, followed by a professional chef and maître. But it is not just a beautiful integration project: the environment is design, the creative menu. An amazing experience.

Il Portico – Appiano Gentile

One of Marchesi's great students – for the record his favorite – in 2016 opened a 'little place' where nothing is trivial, starting from the choice of putting the (perfect) elements on the table to create the dish. Only tasting, but absolute level.

Hostria Manzoni – Barzago

A nice family for a young restaurant, but already ready, in a house renovated with elegance and panoramic views. Menu in balance between tradition and imagination, which touches all regions a little, and where freshwater fish is not lacking.

Cantuccio – Albavilla

A place to be on the safe side, which for fifteen years has followed a line of essential, direct, tasty dishes. Well-revisited tradition and creativity are entrusted to Mauro Elli, a pioneer of good catering in the Lecco area. The cellar is among the best in the area.

Bihip at the lake – Oggiono

In the brand new relais overlooking the water, there is a restaurant of great elegance where the expert Fabrizio Albini offers Italian cuisine, contemporary and essential, based on great products. There is also a chef's table for twenty people.

School-work: the 45 Degrees North laboratory-restaurant – Italian Cuisine

An example of school-work alternation that works. In the hotel business of Châtillon, Aosta, they open a temporary restaurant entirely managed by the 4C boys. that's how

The kitchen is not just cooking. The kitchen, for the boys of the Foundation for Professional Tourism Training of Châtillon, a few kilometers from Aosta, is pressure, sweat, desire to achieve goals and above all a class affair. Class in the kitchen and class made up of 17 and 18 year old students, students of one of the most avant-garde hotel institutions in Italy.

The laboratory is a temporary restaurant

45 Degrees North, this is the name of the temporary restaurant that the boys have opened and managed for 8 evenings since the end of December 2018.
Raw materials chosen with care, precision, rigor and mastery of gestures. The boys of 4C, followed by the professor (and chef) Alberto Domenighini, technical teacher and didactic coordinator of the project, managed to create in the premises of the Institute a restaurant with authentic flavors, able to cross the high mountains of the Aosta Valley and cross the flavors Italian and international.
Everything, from marketing to the kitchen load, was developed months before the debut by the boys of 4C: we study logos, graphics, menus and nothing should be left to chance.
Cooking and managing the room, but also learning the rigor of a professional kitchen, with joys and sorrows. The service is meticulous, precise and, as in the best kitchens, the orders given must be respected. But this is not a staging or a farce: everything is true. Guests choose the 45 Degrees North and the waiting list to participate in the evenings is very long.

The menu

The menu, a la carte, in English and French, offers sushi with Valdostana trout, purple carrots and strawberries, but also something more classic like a risotto with chicory and egg yolk, vegan lasagna and a sprawling tiramisu that closes the dinner with a coffee granita surprise. Low-temperature cooking and perfectly cooked risottos come to the pass under the watchful eye of Mattia Chasseur, the kitchen coordinator, 18 years of dedication to the kitchen.
Everything, even the bread and breadsticks, have been designed and made by the boys, who during the week have at their disposal local equipped in every detail to learn and improve in the knowledge and transformation of the beautiful raw materials that Valle d’Aosta provides.
In the institute, each raw material finds its own space: laboratories for the treatment of vegetables, confectionery area, but also a room dedicated to mixology and, of course, the classes where the children continue in parallel with the study of classical subjects, which they will use to being able to work anywhere in Europe and the world.

The secret ingredient: passion

But the most important ingredient in the hands of the 4C students is the passion: low head, concentration and desire to amaze are the winning elements of a program, the one that gave birth to 45 North Degrees, which allows children not only to learn in books and in the laboratory a difficult job like that of the chef and the maître de salle, but to work and see the reactions of the customers, understand where to change and where a winning idea can make the difference.
Finally, school-work alternation seems to be a reality and seems to be the right way for children to find their way into the world of work and adulthood.
The 4C dishes seem to come from a starred kitchen.
And if, a few hours before the restaurant opens, tomato jelly seems a brilliant idea, you have to go all the way, because paying is above all the audacity and these guys know it well, because in their hands and in their head there is the initiative and madness that only young fans have.