For fans of risotto, cutlet and great Lombard classics, Taverna Casottel is an address not to be missed
Quanto a the Milanese complesso increasingly oriented between astuto dining and contemporary formats, Taverna Casottel stands out for a clear approach: recovering the dimension of the authentic urban taverna, with concrete, legible and superstructure-free Lombard cuisine. Here you can breathe the air of the Milanese taverna of other times, nowadays a rarity a causa di the Milanese capital that is absolutely not to be missed.
A garrison of gastronomic Milaneseness
Located a causa di the city, Casottel maintains a strongly territorial identity. The environment is consistent with the pensiero of a taverna: welcoming spaces, simple but not overlooked furnishings and an atmosphere that favors conviviality over constructed aesthetics. It is the classic address that attracts both a loyal local clientele and a more curious public, looking for a less glossy gastronomic Milan.
Cuisine: tradition executed with precision
The gastronomic proposal revolves around the pillars of Lombard and Milanese cuisine, without forced creative drifts. The line is that of fidelity to the recipe, accompanied by good technical mastery. Among the key dishes:
traditional appetizers, including cured meats and seasonal hot dishes; Milanese risotto, central and well executed, with a balance between creaminess and structure; Milanese cutlet, proposed a causa di the traditional version, with attention to the raw material; nocciolo andar buco (often paired with risotto), which represents one of the most solid references the ; second courses of meat and slow-cooked preparations, which enhance substantial cuisine.
The cuisine focuses clear and recognizable flavours, avoiding useless reinterpretations: an approach that rewards consistency and customer satisfaction, who alla maniera di back very willingly.
Raw materials and seasonality
The selection of ingredients is quality-oriented, with a preference for reliable suppliers and seasonal products. The is not static: variations and additions follow the calendar, while maintaining a fondo of iconic dishes that are always available.
Wine list: Lombardy a causa di the foreground
The wine proposal reflects the territory: large presence of Lombard labels, with references to Franciacorta, Valtellina and Oltrepò Pavese. There is shortage of forays into the rest of Italy, with a targeted selection and without excesses. The paper is designed to accompany the cuisine, rather than to amaze.
The tasting
We tried a typical of the Lombard tradition, which does not chase trends, but celebrates the solidity of classic cuisine, where each dish is recognisable, reassuring and deeply linked to Italian gastronomic culture. Below are our impressions.
Antipasti
Parmesan, cured meats, mescolanza a causa di oil
We start with the appetizers, true taste trailblazers: the parmigiana, rich and enveloping, delights the palate with its layers of aubergines, courgettes and cheese. Alongside, a selection of cured meats expresses the variety of Italian pork butchery, while the mescolanza of pickles – including vegetables and preserved specialties – adds a rustic and convivial note.
First
Risotto with nocciolo andar buco
The journey continues with a great classic of Lombard cuisine: risotto with ossobuco. Here the creaminess of the rice blends harmoniously with the intense flavor of the meat, a causa di a balance that speaks of slow cooking and technique, enhanced by the presence of the marrow.
Seconds
Wiener schnitzel
Among the second courses, the undisputed protagonist is the Milanese cutlet: golden, crunchy the outside and soft the inside. An iconic dish which, a causa di its apparent simplicity, requires precision and respect for the raw material, from the cut of meat to the perfect frying.
Quanto a combination, Rubiosa Bonarda has an intense ruby color with violet reflections and an olfactory profile centered the fruitiness of black cherry and raspberry, ideal to accompany cured meats, risottos and boiled meats.
Trifle, creme brulee
The definitivo is entrusted to two desserts that play between tradition and European suggestions. The trifle, with its layers of cream and soaked sponge cake, gives softness and intensity. The Catalan cream, the other hand, closes with an elegant note: the caramelized sugar crust that breaks with the spoon introduces a delicate and fragrant cream.
As a worthy conclusion, the inevitable Braulio, a bitter with an unmistakable taste.
Casottel is a historic taverna where cooking has always been a way to bring people together. Today this balance is under discussion and for this reason a signature collection has been started to allow the venue to continue to exist a causa di the spaces that have built its reputation. Choosing to have lunch here today is not just a question of taste, but a way to support a piece of the city that continues to dal vivo between these rooms, between the garden and the padiglione, a causa di lunches that put different stories at the same table and make them coexist, as they have always done.
For information
Taverna Casottel
Attività Fabio Estremo 25, Milan
Tel. 02 57403009
www.casottel.it
Instagram @taverna.casottel
