The really intriguing brand-new Vannucci dining establishment opens in Porta Romana in Milan, using high quality food
Not far from the center of Milan, amongst the narrow streets and dynamic squares, stands a brand-new point of referral in the city’s diverse cooking panorama: the Vannucci dining establishment, which owes its name to the street of the very same name in which it lies. Found in the Porta Romana location, this location is currently catching the attention of great food connoisseurs thanks to its distinct gastronomic deal and the warm and inviting environment that differentiates it.
The dining establishment is provided in a sober design, enhanced by magnificent wood tables, spaced apart, and exposed rustic bricks on the walls. It is a perfect location both for more intimate suppers for couples and for convivial conferences with good friends or household.
The terrific developer of this quality of Milanese gastronomy is chef Nicolas Baglione, helped by the outstanding sommelier and the affable Tonia, owner of the location with a genuinely infectious smile. A gifted cooking artist, the chef likes experimentation and the look for balance of tastes with terrific attention to sustainability and using recycled parts so as not to lose anything.
Vannucci’s menu, based generally on fish, is unexpected and efficient in dominating even the most requiring tastes buds: it provides a large choice of meals varying from seafood specials, which wink at the goodness of Apulian flavours, to delicious regional meals Italian custom. Amongst the most intriguing propositions, the plates of oysters, scampi, red prawns and catch of the day, which seduce restaurants with their freshness and beauty and, as the chef informed us, are not served in the traditional plate normally made up of 2 plates placed one above the other, however rather horizontally, i.e. in unique containers that enable restaurants not to forget each other at the table.
The tasting
The skilled sommelier recommends the outstanding Apulian Chardonnay Vinum, a fresh, aromatic and happily mouthwatering red wine that goes completely with all the meals served.
Tuna tartare, shiso leaf, teriyaki sauce
This delicious tartare is made from high quality tuna, with a soft texture and fragile flavour, a shiso leaf, with a herbaceous and a little minty scent which includes a fresh and aromatically intricate note, and teriyaki sauce, which provides a balance of sweet flavours. and mouthwatering, improving the tartare with a touch of umami taste and a light caramelized sweet taste. In general, a consistency of well balanced and tasty tastes rules.
Caponata of sweet and sour aubergines, raspberries, sliced pistachios
Caponata, a conventional meal of Sicilian food, is an exceptional presentation of how the chef handles to change easy active ingredients into a genuine cooking production, which integrates the sweet taste and level of acidity of sweet and sour aubergines, the fruity strength of fresh raspberries and the crunchiness of sliced pistachios from Bronte, producing a meal that thrills all the senses.
Grilled Iberian pork bombette, rosemary, caciocavallo
Meat fans can enjoy grilled Iberian pig bombettes skilled with rosemary and caciocavallo, where grated caciocavallo is contributed to the tender and delicious meat of the pig, enhanced by a fragile tangle of fat which provides it a special softness and flavour. minute, which with its a little hot taste mixes harmoniously with the ensemble, producing a mix of tastes that entices the taste buds.
Meal of the future
Another terrific production of the chef, with an initial name, San Pietro fish marinaded in vinegar with truffle Jerusalem artichoke foam. Together with the marinaded, tender and very fragile fish, the truffle Jerusalem artichoke foam includes a touch of beauty and improvement to the meal. Jerusalem artichoke, a root with a velvety consistency and sweet flavour, provides itself completely to the preparation of a light and creamy foam and the truffle, with its extreme scent, enhances it with fragrant notes, producing an ideal contrast with the freshness of the marinaded fish.
Spaghettone Gerardo di Nola “cacio & pepe”, red prawn, lime
These outstanding quality spaghetti are prepared straight in amberjack broth, for that reason not in water, getting an apparent taste. The encounter in between the cacio e pepe spaghettoni, the treasured red prawns from Mozambique and the lime produces a genuinely covering consistency of flavours, where the exceptionally fragile taste of the pecorino romano weds completely with the sweet taste of the red prawns, while the lime includes a freshness that revitalizes the taste buds. The outcome is a well balanced and gratifying meal, which commemorates the essence of Mediterranean food in all its appeal and simpleness.
Catch of the day
As the penultimate course, red snapper served either prepared or in the type of a tartare with turnip tops. This fragile white-fleshed fish, enjoyed for its sweet taste and soft texture, is likewise provided in a raw variation. Turnip greens show to be the best enhance, since with their a little bitter taste and crispy texture, they include a touch of freshness to the meal: their existence provides balance to the special of the fish, producing an unified union in between sea and land.
Pistachio cream, coffee, ladyfingers
To end on a high note, the chef likewise shows his ability in the preparation of the desserts, which, like the bread, are strictly homemade. The mix of pistachio with soft ladyfingers taken in coffee provides a consistency of tastes and textures that thrills the senses. The contrast in between the creaminess of the pistachio, the bitterness of the coffee and the lightness of the ladyfingers produces, in reality, an ideal balance, while the interaction of the tastes establishes in a crescendo of taste that covers the taste buds.
Regardless of the high level gastronomic deal, this location keeps budget-friendly rates. Vannucci is an unmissable location for fans of great food: with its imaginative food, inviting environment and flawless service, it provides a special chance not to be missed out on to live a memorable cooking experience in the heart of Milan.
For info.
Vannucci
Via Atto Vannucci 22, Milan
02 58316152– 375 5139197(* )Schedules
From Monday to Friday 7.30 pm– 11.00 pm; Saturday and Sunday 12.15 pm– 2.30 pm/ 7.30 pm– 11.00 pm; Closed on Tuesday.
