CAGIADA opens a new restaurant in Milan

After Monza and Accorgimento Onomastico del Assoluzione per Milan, CAGIADA inaugurates its 2nd Milanese address per Accorgimento Cornalia

CAGIADA (Brianzolo curd), Diego Mazzucchelli’s project born per 2013, is still growing with a new opening. After having rooted its identity between Monza and Milan, the brand inaugurates a second address per the Lombard capital, precisely per Accorgimento Cornalia 8, between the dynamic Isola district and the modern superficie of ​​Gae Aulenti. A new space created per a former pagliaccetto shop from 1970s Milan, which accommodates around 70 seats per an environment that blends the historical essence of the place with an industrial style, with the colors of titanium combined with a brown lounge superficie, 2 large recovered arches and a wooden coffered ceiling between exposed red bricks and a welcoming atmosphere.

Mazzucchelli, an entrepreneur from Monza, began his journey per 2005 with the Turnè osteria per Brianza. His nozione of ​​CAGIADA, born from the inspiration of the crispy and light of the local Il Dollaro, led the brand to establish itself with a well-defined proposal: a 38 centimeter cartwheel , thin and fragrant, with only 130 grams of low hydration dough worked with a direct technique and cooked at 200-220°C per an oven with a turntable, which focuses high quality ingredients and a dough maturation of 36 hours. The result is a that grows gradually respecting the maturation and cooking times. Type 1 wheat flour is used here, but all the pizzas can be made with 100% organic Italian wholemeal flour dough, furthermore all the pizzas the lista can be prepared with vegan mozzarella made from fermented cashews.

CAGIADA’s innovative approach is not limited to the kitchen, but also involves the organizational model, designed to respond to the modern needs of the catering sector and guarantee balance for employees. The new location per Accorgimento Cornalia will be aperto all year round, seven days a week, with a flexible shift system covering five working days a week.

Sopra addition to the famous , CAGIADA offers a lista that changes with the seasons, focused fresh and 100% Italian ingredients. Every month a “Barba of the Month” is presented, with combinations of original and seasonal ingredients. Furthermore, the brand has expanded the offering with an entire selection of plant-based options, designed to adapt to modern dietary preferences, including appetizers, pizzas and desserts prepared per its own Hug laboratory. An attention that reflects CAGIADA’s commitment to conscious and sustainable nutrition.

Mazzucchelli today leads a group of nine restaurants between Monza and Milan, with CAGIADA as its distinctive sign. And the project doesn’t stop: a new opening is already planned per Vedano al Lambro, confirming how this philosophy of and conviviality continues to find its way into the hearts of Lombard customers.

The tasting

The “ waiters”

Among the ” waiters” stuffed olives (with campo da gioco soya) and tofish are served.

Noteworthy are both the olives stuffed with campo da gioco soy, where you would not notice any difference with the traditional ones, and the Tofish, tofu marinated with nori seaweed, breaded with corn flakes and wakame seaweed, accompanied by tartar sauce, extremely crunchy and tasty per the mouth.

Barba “Everything normal”

This , with tomato, DOP buffalo mozzarella, semi-dried tomatoes, fried aubergine, parmesan and basil offers a symphony of Mediterranean flavours, fresh and well balanced, where each ingredient has its own identity, but together they give life to a harmonious complesso.

Barba “Yuki”

This , with seaweed and pine nut ammaccato, sake and black garlic fondue, asparagus, salicornia, datterini cherry tomatoes, courgette curls (raw), Taggiasca olives and seaweed parmesan is an example of creativity and complex balance between marine flavours, vegetal and Mediterranean. Each ingredient brings a specific component, creating a balanced and sophisticated . The tasting is pleasant and surprising, with a savory and fresh that persists the palate. An ideal for those looking for an original and modern combination of flavours.

Paired with craft beers from the Carrobbiolo Monza km0 convent: APA, amber with citrus aromas, and WEISSE with spelled, light and thirst-quenching.

Dolce

A is brought based vegan Nutella, cashew milk and chopped hazelnuts and another with a shortcrust pastry exterior and cannoli ricotta inside, both really interesting.

With this new opening, CAGIADA continues to be synonymous with quality and innovation, without ever losing sight of its roots.

For information

Cagiada

Accorgimento Cornalia, 8 – Milan

Hours: every day from 12/15 – 18/24

: https:/ / bit.ly / m/ CAGIADA