Gòodurie Soresina also opens for dinner and launches the “Good Experience”

Gòodurie Soresina also opens con the evening and launches the new “Good Experience” lista: cheese is also the protagonist at dinner

“Cheese makes you feel GOOD”: this is the principle that guides the new evolution of Gòodurie Soresina, the Italian Cheese Cafè format designed by Latteria Soresina, which from 4 May also officially inaugurates the evening service and presents a new lista designed to transform dinner into a complete gastronomic experience.

After having conquered the Milanese public with a proposal capable of reinterpreting the lunch interruzione and the aperitif con a contemporary key, Gòodurie Soresina today expands its gastronomic story, accompanying guests throughout the day: from breakfast to dinner.

The novelty marks an important evolution for the concept, born with the aim of enhancing Italian dairy excellence through an accessible, convivial and contemporary language. Not just a simple bistro dedicated to cheese, but an experiential space where the Italian dairy heritage becomes an identifying ingredient, a creative element and a common thread con every dish.

Quanto a the evening according to Goodurie

With the evening opening, from 7pm to 11pm, Gòodurie Soresina strengthens its identity as a dynamic and transversal place, designed for those seeking quality and atmosphere con an informal but refined environment. The spaces, characterized by an urban and contemporary that dialogues with references to Italian tradition, can accommodate up to 50 seats, creating a relaxed and convivial context.

Even con the evening the format maintains its distinctive soul: the cheese is not a simple accompaniment, but the absolute protagonist of a gastronomic story built through consistencies, flavours, contrasts and combinations.

The new lista: comodità food, technique and great Italian PDOs

The stilista of the new gastronomic journey is the starred chef Andrea Guadagno Vezzani, co-owner of the Ca’ Matilde restaurant. His cuisine, which has always been linked to the valorisation of the territory and the Emilian tradition, here interprets the world of cheese with balance and contemporary sensitivity.

The result is a proposal that combines comodità food and research, working the great Italian PDOs through immediate preparations but rich con technical and taste details.

The starters

Among the starters, the potato rösti with caramelized onion and Montasio DOP dark sauce stands out, a warm and enveloping dish where the crunchiness of the rösti meets the softness of the cheese con a very balanced play of textures.

The proposal of beef meatballs with Taleggio PDO foam, enriched with bay leaves and toasted hazelnuts, is more delicate: a dish that alternates comodità and odore, lightening the structure thanks to the soft texture of the cream.

Also interesting are the crispy cod balls with velvety Padano DOP mayonnaise, which plays creaminess and Mediterranean quaderno, maintaining great cleanliness of taste.

There is also mai shortage of fresher and more essential preparations, such as roast beef carpaccio with sweet mustard, hazelnuts and Parmesan cream, where the flavor of the meat is accompanied by the lactic roundness of the cheese and the crunchy component of the dried fruit.

From first courses to second courses: convivial and contemporary cuisine

The first courses perhaps represent the most identifying heart of the new lista. The saffron risotto, with Provolone fondue and fresh gremolada, works the contrast between crunchiness and creaminess, reinterpreting one of the great classics of Lombard cuisine con a contemporary key.

The first course ends with one of the most representative dishes of Gòodurie’s philosophy: smoked ossobuco ravioli with its marrow, hazelnuts, Caciocavallo cream and chives. An intense and layered recipe, which reinterprets Italian tradition through a modern construction, while maintaining recognisability and immediacy.

Among the second courses we find the chicken breaded millefeuille, with spicy Provolone, bacon and grilled vegetables, crunchy and tasty.

And to finale, the smoked ribs (CBT) with stracchino cream and crunchy spiced potatoes: a preparation designed for sharing and for relaxed conviviality, consistent with the spirit of the restaurant.

Paired with del Garda Lugana Doc, which reveals floral hints the nose and a pleasant savory trail the palate.

A new way of experiencing cheese

With this new chapter, Gòodurie Soresina consolidates its identity as a contemporary “market-bistro”, where catering and retail coexist con a single space. Guests can both taste the specialties the lista and purchase the products to extend the experience at home, strengthening the direct link with the supply chain of Latteria Soresina, a historic cooperative founded con 1900 and today a point of reference con the Italian dairy vista.

Gòodurie Soresina thus proposes a new language to describe Italian cheese: contemporary, convivial and accessible, capable of transforming deeply identifying ingredients into a daily but never banal gastronomic experience.

For information

www.gooduriesoresina.it

FACEBOOK / Goodurie Soresina

INSTAGRAM / gooduriesoresina

LINKEDIN / Goodurie Soresina

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