In what was the nineteenth-century warehouse of the first Milanese railway station, in Viale Monte Grappa 10, many managements followed one another before arriving at the one that today sees among the protagonists Alessandro Del Piero, who immediately believed in this new business project shared with a group of friends.
A place that has always been one of arrivals and departures, the one near Via Melchiorre Gioia, which has become a modern two-storey building, which combines the excellence of Italian cuisine with those of the East to offer guests a new journey.

The "morsel"

The kitchen of N10 Experience is signed by chef Corrado Michelazzo, Piedmontese Michelin star in 2004 and returned to Italy after 10 years in China. The location has been completely renovated with a contemporary and welcoming design, where at any time there is the possibility to stop for a moment and indulge, as they say in the Milanese culture, in a "bite".
And it is precisely on the concept of the morsel that the entire N10 Experience gastronomic format develops, starting from the kitchen offer that is designed to give the opportunity to taste more of the chef's dishes.
The "morsels" are available all day, from 12 until 11pm for those in the kitchen, and up to 24 for the pizzeria. They can be tasted and shared at the chef's counter, where they are created with an interactive cooking show with the guests, or they can be ordered comfortably while sitting in the lounge, perhaps accompanying them with a personalized drink.

What are we eating

The kitchen is a pure example of Italian style with a fusion twist, given the experience of the chef and his sous chef Giorgio Bresciani, he too returned to Italy after an Asian experience. An example of all the bao, revisited in Italian and honoring the city of Milan: they are real steamed Chinese bao, but with saffron and with a filling of ossobuco ragout. But there is not only the East and West combo in Corrado Michelazzo's dishes, as in the case of the ravioli filled with carbonara sauce, with a broccoli cream and anchovy sauce underneath and a crispy bacon and dehydrated broccoli powder on top. A liquid ravioli to eat with a spoon. "I don't want to overturn the kitchen too much, or make it into a Chinese", 0 chef Michelazzo confesses. «But after 10 years in Asia some touch is natural to come naturally. This is a place to make an experience, where to find an evolved simplicity and share it ”.

Pizza

As in any new self-respecting restaurant, you cannot miss the gourmet pizza, which is really excellent here, thanks to the master pizzaiolo Marcello Costanzo who has 30 years of experience in catering, and in the study of pizza dough. In fact, 4 different types of flour are used for the dough, plus an integral type and one with ancient Sicilian grains. The purpose is high digestibility, thanks also to a slow leavening of at least 54 hours. In addition to the pizzas on the menu, each evening the chef selects 3 pizzas with seasonal ingredients, starting in the fall with truffles, mushrooms and game. N10 Experience is not just food, but also an ideal place for mixology enthusiasts, with the Bar's sophisticated cocktails or to taste a careful selection of Italian bubbles in the 10-seat private room, signed Cantine Ferrari.
An interesting new Milanese opening, which has all the credentials to get a nice (ça va sans dire) 10!