Dry Milano: the perfect combination of authentic taste and sustainability

Pizza & mixed drinks, no waste: Dry Milano’s interesting and delicious propositions with fresh and real seasonal tastes

In the heart of Milan, Dry Milano represents a refined union in between the custom of Neapolitan pizza and development on the planet of mixed drinks. Led by Lorenzo Sirabella and Edris Al Malat, this location is not just a location to please the taste buds, however likewise an experience that is articulated in between sustainability and a restored gastronomic approach.

In a gastronomic context in which sharing and conference end up being main aspects, this pizzeria stands like a brilliant beacon in the ocean of cooking experiences. Its inviting environment is divided in between 2 worlds: the entryway, lively and dynamic, with long tables that serve as a bridge in between individuals of various citizenships, and the inner part, a sanctuary of harmony pervaded by soft lights that welcome you to a more intimate and unwinded experience.

The real essence of this location emerges not just from its environment, however above all from the amazing meals that thrill the most requiring tastes buds. The concentrate on focaccias and pizzas, served in pieces currently gotten ready for tasting, is a sophisticated and innovative analysis of an ageless classic.

The significance of real seasonal flavours

The Dry Milano menu continuously progresses, constantly appreciating the seasonality of the active ingredients and the method to cooking that prefers freshness and credibility. Lorenzo Sirabella, motivated by the progressively present idea of the circularity of active ingredients, continues to surprise his visitors by proposing brand-new unanticipated mixes and real flavours.

The seasonal propositions are enhanced with active ingredients such as – an example of this duration – pumpkin, truffles and mushrooms, offering each meal a distinct identity and a combination of unexpected flavours. Each tasting ends up being a sensorial journey, a discovery of brand-new gustatory subtleties.

A dedication to sustainability

Dry Milano’s objective exceeds the simple production of special meals by likewise welcoming the decrease of waste, an approach likewise used to the mixed drink list. Edris Al Malat skilfully transforms the active ingredients and reestablishes them into the preparations to prevent any waste.

Attention to sustainability and the optimization of active ingredients therefore end up being a distinguishing characteristic of this location. Every cooking proposition and every mixed drink affirms to the dedication and approach of the place, showing how it is possible to integrate quality with ecological duty.

Development on the planet of pizza

Although Neapolitan pizza stays the foundation of the menu, the garnishes are restored following the rhythm of the seasons. From the 4 cheese pizza with pollen and honey chestnuts, to the pizza with cassoeula, the range of tastes makes its method through the preparations, using a broad and appealing option for any taste buds.

The attention to information is likewise obvious in every cooking production, such as the Fall Garden, a meal that commemorates vegetal richness with a mix of aspects such as purple cabbage, escarole, carrots, pomegranate, Romanesco broccoli and chips of Jerusalem artichokes, offering an alternation of identifiable and rewarding flavours.

Absolutely no waste, all taste

In the Beverage List, the idea of no waste appears through 8 signature beverages and 3 non-alcoholic beverages. Each dish includes a minimum of one recuperated component, as in the Sud Express, where the buffalo mozzarella milk is changed into a syrup with a silky fragrance.

Edris Al Malat, with his imagination, changes disposed of parts of the active ingredients into uncommon mixes. For instance, the Pumpkin Mule includes the infusion of pumpkin peel and seeds into vodka, therefore preventing the unavoidable waste that happens when preparing food in the kitchen area.

A diverse gastronomic experience

Dry Milano, for that reason, not just updates its menu according to the seasonality and accessibility of basic materials, however is actively taken part in the recycling and innovative usage of leftovers. From the pizza dough that is changed into bread, desserts and chips, to the reuse of vermouth to produce brand-new beverages, each component is improved and transformed.

The tasting

Your house’s flagship, the focaccia with veal with tuna sauce, caper powder and Maldon salt, inebriates the senses with its special mix of flavours. It is served with Clover Bread mixed drink, a cross in between the freshness of Bulldog gin and fruity and effervescent notes.

The experience continues with the Ischia loaf, a homage to the island of the exact same name. A focaccia with buffalo mozzarella, basil, ham and cherry tomatoes, followed by a non-traditional Margherita, enhanced with smoked provola and Sarawak black pepper, improved by the “Mediterranean” mixed drink, a hymn to Mediterranean scents.

The chef’s developments never ever dissatisfy: from the pizza with porcini mushrooms and prepared ham enhanced with black truffle, to the exceptional “Uova in Purgatorio” with roasted tomato and quail eggs, every tasting is a journey into a paradise of flavours. Accompanied by the “Bourbon-Beet”, exceptionally initial with its apparent beetroot flavour.

Closing with the “DRYmisù” dessert, with dark chocolate, coffee-glazed cubotto and mascarpone cream, accompanied by “Puccini-Ice”, a mandarin sorbet that goes harmoniously with the Franciacorta brut liqueur.

Although the pizzas are of a high quality level, in our viewpoint the focaccias are really unmissable, delicious, crispy, a genuine symphony of flavours.

In 2013, Dry Milano unlocked to a brand-new cooking age, using an ingenious mix in between Neapolitan pizza and mixed drinks. The inviting environment, the warm environment and the propositions curated by real artists of food and mixology make this location a point of recommendation for those looking for credibility, taste and sustainability, a location to share a meal and produce bonds through language universal of food.

For details.

info@drymilano.it

tel. 02 63 79 34 14

www.drymilano.it