Ricchia– Orecchiette Bistrot opens in Milan, the dining establishment that brings the specials of Puglia to the Milanese capital
The abundant cooking custom of Puglia has actually discovered a brand-new home in the heart of Milan, with the current opening of Ricchia– Orecchiette Bistrot in by means of San Marco, 26. This brand-new dining establishment carries its visitors straight into the genuine and delicious environments of Apulian food, using meals that inform special stories and flavours.
Ricchia’s food welcomes the roots of the Apulian custom, using numerous scrumptious very first courses based upon orecchiette. The dishes vary from Gargano to Salento, travelling through Bari and the Murge, using a taste journey through the various subtleties of the area. However that’s not all: Ricchia’s menu likewise consists of beginners and main dishes normal of the Apulian peasant custom, such as the well-known bombette, scurdijata and burrata. And what about an aperitif with capocollo, burrata and friselle? At Ricchia, accompanied by mixed drinks, bubbles and glasses from the regional cellar, you can take pleasure in a genuine taste of Puglia.
The dining establishment’s identity is deeply rooted in the items of the land. In its environments, expressive colors such as sage green, the yellow of wheat and the red of the earth are integrated, producing a real and genuine environment that remembers the Apulian landscapes. The choice of active ingredients shows this attention to custom and quality, with specific focus on the queen of the dining establishment: the “ricchia”, a Salento term that suggests both the ear and the orecchiette. Ricchia’s orecchiette originated from a historical lab in Ceglie Messapica, in the province of Brindisi, and each meal is developed to develop the ideal balance in between the active ingredients and the orecchiette flour. You can taste orecchiette with Senatore Cappelli flour, a normally Apulian durum wheat grown naturally, with wholemeal flour, abundant in fiber and proteins, and with charred wheat flour, with an extreme and covering flavour.
The tasting
We evaluated a number of normal Apulian meals. Below are our impressions.
Tricolor frisella
Frisella garnished with Martina Franca capocollo and decorated with stracciatella, tomato and basil. The frisella, crunchy on the outdoors and soft on the within, produces an enjoyable experience of contrast. The extremely aromatic capocollo from Martina Franca launches its a little smoky tastes and the soft and velvety stracciatella covers the taste buds with its creamy texture, while the fresh tomatoes and basil include a note of freshness to the ensemble.
Donkey-Mi
Burrata surrounded by tomatoes skilled with Evo Coratina oil, oregano, salt and rocket. The burrata, in our viewpoint a should of the location, with its creaminess delicately covers the taste buds, leaving a sensation of fulfillment. The juicy tomatoes include an enjoyable experience of freshness to the meal and the rocket finishes the tasting experience with a fragrant touch.
Bittersweet Symphony
White onions marinaded and prepared in the oven and skilled with gewurztraminer vinegar, salt, sugar, Evo Coratina oil and oregano. The onions, prepared in the oven, are soft with an extreme flavour. The gewurztraminer vinegar stabilizes the sweet taste of the onions and provides it a light level of acidity that promotes the hunger, while the oregano includes a hot note to the meal.
Guys, what a ragù!
Orecchiette made with Senatore Cappelli flour skilled with picked beef and pork ragù, made up of pieces of blended meat and grated canestrato pecorino. The beef and pork ragù covers each single orecchiette with its abundant and succulent sauce, while the grated canestrato pecorino provides a salted and delicious note.
Love me once again
Broad bean cream with chicory and crispy bread this time together with Senatore Cappelli flour earrings. The broad bean cream, with its creamy texture and fragile flavour, delicately covers the taste buds, leaving an experience of convenience and satisfaction. The chicory, with its herbaceous flavour, provides the meal a fresh and dynamic note, while the toasted bread includes a crunchiness that welcomes you to enjoy this cooking special once again and once again.
Paul Pette
Minced beef and pork meatballs with pecorino cheese, milk, breadcrumbs, egg, capers, sliced parsley, tomato puree and additional virgin olive oil. Currently at the very first taste it exposes a mix of extreme tastes that mix harmoniously on the taste buds. The meatballs, with their consistency and the apparent taste of beef and pork, go completely with the sweet taste of tomato puree.
Bowler hats
Pork neck packed with rolled bacon, with a stringy heart of semi-matured caciocavallo. The pork neck, with an alluring scent, sets completely with the rolled bacon, which includes a smoky note to the meal, while the stringy heart of semi-matured caciocavallo provides a creaminess that entices the taste buds.
Tommasino pistachio and ricotta cassata
This outstanding pistachio and ricotta cassata thrills the taste buds with its soft and velvety consistency, leaving a sensation of wellness. The not exceedingly sweet taste of pistachio blends harmoniously with the a little acidic note of ricotta, producing an alluring mix of tastes that welcomes you to taste it once again.
In mix with Rosato ‘Girofle’ Severino Garofano 2022, a vibrant cherry pink color with fantastic light reflections. Olfactory attack of wild strawberry, raspberry, pomegranate, flower tips and light spiciness. It is enjoyable on the taste buds, supported by excellent taste and significant freshness.
Ricchia– Orecchiette Bistrot uses an unmissable chance to appreciate the normal meals of Apulian food in an environment of conviviality, an invite to find and like Puglia with every meal.
For details.
Ricchia– Orecchiette Bistrot
Via San Marco, 26– Milan
https://www.ricchia.it/
