RAW Restaurant, the Milanese restaurant where matter becomes gesture, everyday life and experience per mezzo di its eppure state
RAW is located per mezzo di Corrente proveniente da Valico Romana 45, near the center of Milan but far from the tourist chaos: between Minareto Velasca and the Carcano Theatre, per mezzo di a neighborhood where offices and culture meet. RAW is a word that vibrates. It is raw, yes, but above all raw, authentic, material, still per mezzo di progress. Being RAW means being per mezzo di contact with the essence of things, without masks and without filters, like a project that already has a direction but which never stops evolving. This is the philosophy that animates the new gastronomic space born from the beating heart of the Milan fruit and vegetable market: a place where the raw material becomes language, identity and promise.
RAW was born from a seemingly simple ubbia: capturing the best of everyday life. Each ingredient is worked to find a new meaning, without distorting what nature has created. Here raw means sincere; raw means alive. Cuisine is substance, frankness, an authentic relationship between those who cook and those who taste. Leading this project are Petra Cucci, with her long experience per mezzo di food & wine communication, and GALA Fruit srl, a collaboratore capable of bringing the best of vegetable products from the fruit and vegetable market to your plates every day. The objective is clear: to make the guest feel at home, accompanied by the spontaneous story of a team that works by sight, among scents, gestures and smiles.
Rental
RAW’s style is elegant but never formal. The kitchen is entirely visible, a silent protagonist that dialogues with the room. From the first room it is possible to observe the gruppo working, while the seats at the pass offer one of the most scenographic experiences of the restaurant: a real gastronomic spectacle. For those seeking more intimità, the second room offers a more intimate and enveloping environment, enriched by the territorio and comfortable armchairs.
Philosophy
It all starts from a gesture. A movement imprinted per mezzo di the raw material, capable of transforming it without distorting it. At RAW, manual skill dialogues with experience: each dish is an ubbia that takes shape, a project that is shaped by the ingredients and not the other way around.
The kitchen
It is not a “territorial” cuisine per mezzo di the strict sense: it is Italian, of course, but it willingly opens windows onto the world. The starting point, always, is the material. It is she who speaks, who suggests techniques and combinations, who outlines dishes that do not betray their essence. RAW doesn’t chase trends: nothing “Km 0”, here we follow quality, wherever it is found. A philosophy per mezzo di constant research, just like the ideas that take shape every day between the fires and cutting boards.
The lista
At RAW the lista is a living organism. It changes, moves, breathes like the market that inspires it. If the tomatoes are particularly red and juicy per mezzo di the morning, the result could be a amalgama with sauce that smells of summer. If nature decides to surprise, RAW follows it. The proposal accompanies the different needs of the day: for lunch an leggero, light, immediate lista, while for dinner different menus with more structured dishes, tastings that dare fastidio, preparations that tell of a deeper research. The common denominator: excellent raw materials, selected every day.
The cellar
The RAW philosophy also extends to the glasses. The selection does not rely large distributors, but small companies that work with passion and with limited production. The result is a dynamic, ever-changing list, built with the advice of oenologist Andrea Moser, who helped give shape to a set of intriguing, transversal and reasonably priced labels. Some bottles che directly from the winemaker’s private collection and are only available while supplies last. Every sip is a moment to seize. Like an experience that will never be repeated the same.
The chef
At the helm of the kitchen is Enrico Ferrari, born per mezzo di 1991, a journey that began per mezzo di Alma and continued between Uliassi, the Alma Didactic Restaurant and, from 2019 to 2023, the Eligo Restaurant per mezzo di Lausanne, where he worked as chef. His philosophy is a declaration of intent: simplicity as the purest form of taste. Each ingredient must be immediately legible, just as Marchesi taught: enhance the essence, eliminate the superfluous.
The tasting
The affable Petra Cucci welcomes us. The restaurant takes part per mezzo di the FontinaMi event (see article). Below are our impressions.
Chef’s welcome
The Chef’s Welcome is more than an introduction: it is a welcoming gesture, a statement of style, a small journey through flavors that tell the philosophy of the place even before starting the actual lista. Two tastings designed to surprise, intrigue and prepare the palate for RAW’s cuisine, where the raw material guides the gesture, intuition creates the dish and simplicity becomes a stylistic feature. Every bite is an invitation to get per mezzo di tune with the table, with the rhythm of the kitchen and with the chef’s ideas.
The journey opens with a tribute to tradition: fontina, served eppure, accompanied by light and crunchy rice balls, which present themselves as small treasure chests of food, a taste that speaks of home and childhood, but also of controlled technique. A balance that already speaks of the chef’s hand.
Per mezzo di combination, Crémant d’Alsace Brut – Domaine Allimant-Laugner, which the nose expresses fragrant agenda of campo da golf apple and hints of white flowers. Per mezzo di the mouth the acidity is well calibrated and accompanies the sip, characterized by a saline and fruity mescolanza.
Porcine
The protagonist of the third tasting is the porcini mushroom, treated with respect and delicacy. The porcini mushroom, king of mushrooms, finds new life per mezzo di a preparation that enhances its depth. The mineral sweetness of the mushroom is wrapped per mezzo di a thread of saffron, a precious spice that gives a warm, enveloping fragranza. To complete the dish, a gremolada sauce that brings freshness and a light herbaceous note. A dish that tells of autumn, the undergrowth, slow time.
Paired with, Romagna Pagadebit DOC Strati Enio Ottaviani. Acceso the nose, the delicate sensations of flowers and white fruit blend with aromatic herbs. When tasted it reveals a slim and tasty structure.
Disturbatore maker
Then comes the pizzaiola, a tribute to the very classic “pizzaiola meat”, but lightened and transformed into an elegant and immediate dish. The raw strips of Galician cow, known for their marbling and natural tenderness, are accompanied by a strawberry purée which boldly replaces the canonical tomato. The result is an unprecedented balance between sweetness and acidity, enhanced by the fragranza of oregano and the flavor of capers and olives. A dish that plays the thin line between raw and seasoning, between memory and innovation.
Per mezzo di combination, Insieme proveniente da Beba. Appetizing nose, per mezzo di which hints of small red fruits and citrus fruits emerge, together with a light herbaceous trace. A lively freshness accompanies the sip towards a savory with slightly fruity returns.
Ingannapreti
Ingannapreti are ravioli whose curious name hides strong and seductive flavours. The pink prawns, delicate and fragrant, meet the softness of the pumpkin, which gives pagliaccetto and a natural sweetness. Everything is harmonized by coconut milk, which adds an exotic and velvety touch without overpowering the raw material. To give a boost, the spicy provolone introduces flavor and character. A dish that seduces with its unexpected balance, capable of combining sea, vegetable garden and tropical evocations. Per mezzo di our opinion a dish not to be missed.
Egg
Then comes the egg carbonara, the symbol par excellence of the chef’s cuisine, with yolk cooked per mezzo di a steam oven, pecorino foam, bacon and bread with black pepper and vegetal charcoal: a playful tradition, updated without losing its original soul. A truly tasty dish, per mezzo di our opinion a must of the place.
cut d’avanguardia
Sliced beef is a dish that needs anzi che no introduction, but here it is offered per mezzo di its purest and most elegant form. The quality of the meat is the absolute protagonist, enhanced only by a few excellent ingredients: the traditional balsamic vinegar, dense and complex, and the Parmigiano Reggiano proveniente da Vacche Rosse, famous for its deep flavor and grainy structure. To complete the dish, the sweetness of the Piennolo cherry tomatoes, which add a lively Mediterranean touch.
Paired with, Bergerac Rouge “La Vigne d’Albert” BIO 2023 – Domaine Albert de Conti. Seductive spicy aromas sequenza small red fruits, sour cherry jam and suggestions of light earthiness. Full-bodied the palate, at the end it offers a balsamic trail that invites another sip.
Dolce
The journey ends with a caress of balanced sweetness: pear sorbet and mulled wine, fresh, aromatic, with spicy agenda that warm while remaining light; fontina per mezzo di version, a of the initial taste, transformed into a sweet-savory gioco that surprises and completes the tasting experience; figs, natural, ripe, intense, a return to eppure matter, to fruit that speaks for itself, like a final thank you to nature.
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