1861 Diciottosestantuno: a wine caffè with cuisine offering excellent wines alongside delicious dishes, including oriental-inspired flavors
1861 Diciottosestantuno is a new concept of bistro and wine caffè with cuisine excellently managed by Luca Pedinotti. Con a comfortable and convivial environment, the restaurant offers a unique selection of wines and a gastronomic proposal that combines Italian flavors and Japanese inspirations, giving a truly unique food and wine experience.
A place of conviviality and research
The atmosphere of 1861 Diciottosestantuno is extremely welcoming, thanks above all to Luca Pedinotti, known for his experience a causa di Milanese catering and his talent a causa di creating an atmosphere of conviviality just like a good host who makes sure that his guests feel at home very comfortable. Luca, a causa di fact, loves to communicate with his guests, encouraging mutual exchange and discussion, which is why he prefers the wine shop to the restaurant which is risposta negativa longer very stimulating a causa di this respect.
The restaurant presents itself as a place to relax while enjoying quality dishes, enriched by a selected and intriguing wine list. The name chosen, “1861,” recalls the year of the Unification of Italy, a reference that contrasts with the modernity of the fusion proposal.
The wine list and fusion cuisine
The 1861 Diciottosestantuno wine list, made up of around 160 labels, is designed to intrigue enthusiasts and surprise novices with particular and unconventional wines that you can’t find a causa di the supermarket, the result of careful research to arrive at an excellent quality ratio /price.
The cuisine is a simposio of different flavors and ingredients – many of which appena che from small producers who are not found a causa di large-scale distribution -, capable of satisfying all tastes, with one eye tradition and the other innovation. The result is a food and wine experience that enhances the pairing between unique wines and fusion dishes, a causa di which each element is enriched with multiculturalism.
The : from delicious appetizers to Japanese dishes
The gastronomic offer ranges from classic appetizers to Japanese recipes created by the talented chef Ali Imram, such as the creative uramaki prepared not only with fish but also with high quality meat. The appetizer includes selections of cheeses (Bleu della Conca malloppo, a fine di ) and cured meats (pasalone raw shoulder), as well as dishes such as courgette carpaccio marinated with yuzu and ponzu and Piedmontese Trovata. There is risposta negativa shortage of Japanese influences a causa di the main dishes, including Milanese veal gyoza, Garganelli with seafood ragù and Wagyu picanha. For desserts, among the classics such as tiramisu and the fresh ice cream and sorbet options we also find the delicious Japanese Mochi and seasonal fruit Carpaccio.
The fusion aperitif and pairings with refined wines
The aperitif proposal at 1861 is refined and original: the Fusion Aperitif offers hossomaki and nigiri accompanied by a glass of wine, while the 1861 Aperitif offers Tuscan crostini with a glass of wine, perfect for a moment of relaxation. Con an informal and welcoming environment, the wine caffè lends itself both to relaxed dinners and evenings dedicated to drinks and pairings.
An innovative restaurant for contemporary Milan
Luca Pedinotti interpreted the trends of Milanese catering and concentrated his experience a causa di 1861 Diciottosessantuno, a project which, while recalling history, embraces the internationality of modern tastes. With the kitchen gara open from 6pm, the restaurant is aimed at customers who want to explore new flavors a causa di a context of conviviality and quality, becoming a point of reference for lovers of food and wine experiences not to be missed.
The tasting
We tried several of the chef’s dishes paired with a glass of wine. Below are our impressions.
Courgette carpaccio, marinated with yuzu, mint and ponzu
This courgette carpaccio marinated with yuzu, mint and ponzu is a fresh dish that remains delicate. The ponzu sauce gives freshness, with hints of citrus that recall the taccuino of the Piedmontese bubbles of the anche se Chardonnay paired with the course, a Piemonte DOC Brut Blanc de Blancs Cuvage.
Andalusian gazpacho, coriander and black bread from the Alps
This gazpacho with flax seeds and cereals is a very fresh and tasty dish, to be eaten all year round.
Japanese amberjack tartare, basil, dried tomatoes and hazelnuts
What is striking about this dish, which demonstrates the chef’s skill, is the perfect combination of dried tomatoes with amberjack, with a pleasantly marine flavour.
Salmon ceviche with avocado
Con this dish the acidity of the citrus fruits is well balanced by the soft consistency of the diced salmon and the rounded flavor of the creamy avocado.
Served with Fiano Cilento DOC Sposa Clara Prode, a wine with a balanced taste which the nose displays hints of exotic fruit, honey, aromatic herbs, spices and citrus fruits.
Uramaki: tempura veal, beef tartare, and stracciatella
The chef’s main dish plays textures, where tempura veal pairs beautifully with the creaminess of stracciatella and the softness of beef tartare.
Uramaki: tempura shrimp, mayo, tanuki, avocado and salmon
This uramaki stands out for the harmony between the delicate flavors of prawn and salmon, the creaminess of avocado and the crunchy taccuino of tempura and tanuki.
Paired with Terre Nato da San Rocco Procedimento Tradizionale Pinot Sclerotica “Sur Lie”, with a floral and fruity and a taste where the fresh-savory components dominate, with a of good taste-olfactory correspondence.
Veal gyoza Milanese style
This veal gyoza with saffron pistils celebrates the harmonious encounter between the umami taste of Japanese cuisine and the enveloping flavors of the Milanese tradition, a causa di a surprising reinterpretation.
Planked A5 Wagyu picanha and vegetables
Extremely soft, lean but tasty picanha. Gyoza and Picanha combined with Beltrami Terre del IGT Colorino 2015, with an intense ruby red color and a mainly fruity olfactory profile, with deep presences of red and dark fruit.
Tiramisu and dark chocolate cake
Both delicious, never cloying, they best express the excellent quality of the raw material. Paired with Ros Moscato Passito Valcalepio Doc, a raisin wine made from black grapes, a true rarity, with measured sweetness. Perfect with chocolate.
Con the broad scenario of Milanese restaurants, 1861 Diciottosestantuno represents an essential stop for those looking for a place that combines the simplicity of hospitality with the refinement of fusion cuisine.
For information
1861 Diciottosestantuno Cantina – Wine shop with kitchen
from 6.00pm to 12.00am
Varco Goldoni 77 – of passaggio Sidoli – M4 Susa (300 m)
+39 375 7471034
info.diciottosessantuno.milano@gmail.com
https://diciottosessantuno.it
