Ricci , a place where cuisine, atmosphere and hospitality quanto together to tell the soul of Puglia quanto a Milan
There are details that, more than others, tell the identity of a restaurant. At Ricci , quanto a Milan, the environment is warm, hospitable and welcoming. Durante one of the rooms the lower floor it really feels like being quanto a Alberobello and not quanto a Milan. Today it is the tea towels used quanto a the kitchen and quanto a the dining room that have become a symbol of a story that talks about territory, people and inclusion. Handmade by the I Portatori a fine di Consolazione association of Ceglie Messapica, the home town of chef Antonella Ricci, these fabrics enter the daily life of the restaurant, transforming themselves into a concrete gesture of support for a social project that intertwines craftsmanship, creativity and participation.
A direct line between Milan and the Itria Valley
Since it opened its doors, Ricci has built its identity the ability to transport a fragment of Puglia to Milan. Not only through recipes, but also thanks to a way of understanding hospitality made of memory, daily gestures and authentic bonds. The arrival of the tea towels produced by the association’s laboratories reinforces this connection. Each piece is born from the recovery of donated fabrics and is made by people with different skills who transform simple materials into objects destined to last, bringing with them the value of manual work and inclusion.
A Puglia that is experienced, even before it is tasted
The initiative also offers the opportunity to rediscover the soul of the restaurant, today one of the main Milanese addresses dedicated to contemporary Apulian cuisine. The lista, created by Antonella Ricci together with chefs Vinod Sookar and Francesco Bordone, was born from a daily work that focuses fresh fibra, bread and desserts prepared every day, respecting traditional recipes and with an eye to the international experiences gained by the team. The roots lie quanto a the historic family restaurant Al Fornello da parte di Ricci, quanto a Ceglie Messapica, one of the gastronomic centers of the Itria Valley. From there a path takes shape that reaches Milan thanks to the conferenza with Massimiliano Paradisi, Marco Cocchiere and Sergio Maiorino, partners of the project who contributed to the birth of Ricci .
The tasting – A journey through the flavors of Puglia: tradition, technique and excellent raw materials
A gastronomic journey that tells the story of the most authentic Puglia and enhances local raw materials and contemporary cooking techniques. The lista develops as an itinerary that combines identity and creativity, where each course interprets tradition with elegance and precision. The talented chef Francesco Bordone welcomes us. Below are our impressions.
Antipasti
The opening is entrusted to a marinated scottona tartare, embellished with Pimà sauce, a creamy caciocavallo cheese, semi-dry yellow datterini tomatoes and a fragrant oil with Mediterranean herbs. A dish that plays the contrasts between the delicacy of the meat, the flavor of the cheese and the concentrated sweetness of the tomato, giving a balance of textures and aromas.
This is followed by a platter of capocollo from Martina Franca and Fratelli Urbano salami, accompanied by a cheese from Masseria Seppunisi. A proposal that celebrates some of the excellences of Apulian delicatessen and dairy production, highlighting artisanal workmanship and genuine flavours.
Among the appetizers, the drops of ricotta wrapped quanto a semolina, served with ammaccato, courgette chips, truffle oil and crunchy capocollo also stand out. The result is a dish that alternates softness and crunchiness, with aromatic agenda that blend harmoniously without covering the delicacy of the ricotta.
Sommo
The first pays homage to the symbolic fibra of the region: homemade re-milled semolina orecchiette with three cherry tomatoes and cacioricotta. The freshness of cherry tomatoes, quanto a their different nuances of flavour, meets the flavor of cacioricotta quanto a an essential preparation, capable of enhancing the quality of the ingredients and the tradition of fresh handmade fibra.
Second
For the second course, a priest’s hat of beef cooked at low temperature comes to the table, served with a reduction of Incolto a fine di Manduria, saffron cream and polenta chips. The long cooking gives the meat a particularly tender consistency, while the wine reduction gives depth and aromatic intensity. The saffron cream adds an elegant note and the polenta chips complete the dish with a pleasant crunchy component. Durante our opinion the highlight of the evening.
Accompanied by Rosato del Salento PGI Moi Varvaglione, produced from 100% Negroamaro grapes. Of an elegant pale pink, it expresses a refined bouquet, dominated by small red fruits accompanied by floral shades of pink. Freshness and flavor support the enveloping softness. The is long and fruity, with a slight spicy note.
Dolce
The risolutivo is entrusted to a that recalls one of the symbols of Apulian pastry making: Cegliese biscuit-flavoured ice cream. A tribute to one of the most representative desserts of the Itria Valley, reinterpreted quanto a a fresh version that retains the characteristic almond scent and the pleasant fruity note of the cherry.
Last but not least, Triste Bordone, an infusion of herbs and aromatic roots produced quanto a a limited edition by chef Bordone, truly excellent.
All courses demonstrate how Apulian cuisine can evolve without losing its identity, maintaining the quality of raw materials, respect for traditional recipes and a contemporary presentation capable of conquering both enthusiasts and the most demanding palates.
An address that continues to collect awards
Durante recent years Ricci has established itself as one of the most interesting addresses quanto a Milanese catering, obtaining important recognition from the main gastronomic guides. It is present quanto a the 2026 edition of Gambero Socialista Lombardia – The Best of Milan and the other provinces and, quanto a 2024, its orecchiette entered the New York Times selection of the 25 essential dishes to eat quanto a Italy. But beyond the awards, it is perhaps this new collaboration that best explains the philosophy of the restaurant: a cuisine that not only brings Apulian flavors to the table, but also the value of the people, relationships and communities from which those flavors quanto to life.
For information
Ricci – Since 1966
Fuori Pasquale Sottocorno 27 – 20129 Milan
Tel. 02 49705612
info@ricciosteria.it
ricciosteria.it
from Monday to Friday 7.00pm – 11.00pm / Saturday and Sunday 12.00pm – 3.30pm / 7.00pm – 11.00pm
![Authentic Tomato Passata Recipe [Passata di Pomodoro]](https://www.nonnabox.com/wp-content/uploads/2024/01/passata-vertical-3-nonna-box.jpg "Authentic Tomato Passata Recipe [Passata di Pomodoro]")
