Saturday, July 12, 2025
No Result
View All Result
  • Login
Gusto Saporito
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER
No Result
View All Result
Gusto Saporito
No Result
View All Result
Home Food

Gran Baguttin, a journey into the authentic flavors of Italian cuisine

7 February 2025
in Food
Reading Time: 4 mins read
170 5
A A
0
Gran Baguttin, a journey into the authentic flavors of Italian cuisine
Share on FacebookShare on Twitter


From Gran Baguttin, per mezzo di Milan, the authentic flavors of Italian cuisine enhanced with high quality meats are savored

The pleasure of good food is expressed through authentic flavors and refined combinations. Per mezzo di the center of Milan, per mezzo di accorgimento Bagutta 18, the Gran Baguttin restaurant stands, a place that blends the artistic inheritance of the city with a high quality gastronomic proposal. The intimate and refined atmosphere, immersed per mezzo di a typical Milanese courtyard, offers a unique culinary experience.

A journey into the heart of Milan

Entering the Gran Baguttin is like taking a dip per mezzo di the literary past of the twentieth century. The walls of the restaurant tell stories of culture and art, creating an environment that celebrates the Milanese tradition per mezzo di a little more modern key.

Atmosphere and service

Gara open per mezzo di 2022 acceso the ashes of the famous Bagutta , an authentic piece of Milanese cultural history, the restaurant boasts a welcoming atmosphere and a careful service, with young and professional who contribute to making each visit special. Customers appreciate the attention to detail and the hospitality that characterize the Gran Baguttin.

The gastronomic proposal

The Gran Baguttin celebrates the Italian culinary tradition with a touch of creativity, starting from the appetizers to the desserts, with a particular acceso high quality meats. Dishes based acceso meat and fresh are prepared with selected ingredients, to give a culinary experience that combines tradition and innovation.

The tasting

We welcome us the affable chef and dirigente of the Michele. We have tried several courses, hereinafter our impressions.

Antipasti

Sformato of Radicchio and Walnuts, with Parmigiano Reggiano fondue

An elegant appetizer with a delicate flavor, where the bitter of radicchio marries the unmistakable taste of the walnuts, all wrapped per mezzo di a velvety fondue of Parmigiano Reggiano. A good start to tease the palate.

First

Rigatone to the Genoese Tuna

A reinterpretation of the classic Neapolitan dish, per mezzo di which the sweetness of the onion merges with the flavor of tuna, creating an completo completo that enhances the full -bodied consistency of Rigatone. Here the tuna is cooked for hours with care and attention, so much so that it seems almost frayed. Really excellent.

Pappardelle with porcini mushrooms, with Zola fondue

A first course that recalls the autumn flavors, combining the delicacy of the porcini mushrooms with the creaminess of the Gorgonzola fondue. The pappardelle, with their wide surface, capture every shade of flavor. Per mezzo di our opinion, Signature dish of the room, where the chef’s inspiration has given a touch of originality with the addition of the fondue, which maximum the taste of the mushrooms to the maximum.

Seconds

Chicken roll stuffed with vegetables, with caramelized infantile rainbow carrots

A second course that combines lightness and taste: the chicken, stuffed with a of crunchy vegetables, is accompanied by caramelized infantile rainbow carrots, which add a sweet and scenographic note to the dish.

Dolce

Lemon tiramisu

A that revisits the classic tiramisu per mezzo di a fresh and citrus key. The mascarpone cream is enriched with the scent and lightness of the lemon, for an irresistible and perfect to conclude the meal with a note of freshness.

Neapolitan babร 

The iconic of the Neapolitan tradition, soft and soaked per mezzo di rum, capable of conquering every palate with its spongy consistency and the enveloping flavor.

Per mezzo di combination Lagrein Prominente Adige Doc 2022 Elena Walch (see article), with an intense olfactory profile. Net hints of berries are flanked by the fruity trail of background cherries, amplifying the spicy cocoa quaderno. Wine with a well express tannic plot that goes perfectly with red meat, and seasoned cheeses.

For those who want a culinary experience that celebrates the Italian culinary tradition per mezzo di a context rich per mezzo di history and culture, the Gran Baguttin represents an indispensable choice.

For information

Monday – Saturday, with continuous hours from 12:00 to 22:30 – Sunday from 12:00 to 15:30

+39 02 3651 2096

granbaguttin.it

author avatar



Source link

Tags: AuthenticBaguttincuisineFlavorsGranItalianjourney
Previous Post

How to tie a roast

Next Post

VallePicciola, Three Cru between Sangiovese and International

Related Posts

Octopus on Pea and Potato Cream
Food

Octopus on Pea and Potato Cream

12 July 2025
Spaghetti with clams, zucchini flowers, and saffron
Food

Spaghetti with clams, zucchini flowers, and saffron

11 July 2025
Sandwich with Octopus and Burrata
Food

Sandwich with Octopus and Burrata

11 July 2025
Octopus in Pressure Cooker – Italian recipes by GialloZafferano
Food

Octopus in Pressure Cooker – Italian recipes by GialloZafferano

10 July 2025
Next Post
VallePicciola, Three Cru between Sangiovese and International

VallePicciola, Three Cru between Sangiovese and International

Casarecce with white sauce: an innovation with Blue Shropshire

Casarecce with white sauce: an innovation with Blue Shropshire

Mww Group and LifeGate Way towards the 2025 edition of Wine in Action

Mww Group and LifeGate Way towards the 2025 edition of Wine in Action

2025 excluded, the event dedicated to the Pinot Nero of the Tuscan Apennines, between stories, territory and future visions

2025 excluded, the event dedicated to the Pinot Nero of the Tuscan Apennines, between stories, territory and future visions

Please login to join discussion
No Result
View All Result
  • Trending
  • Comments
  • Latest
How to Make Italian Lemon Semifreddo Recipe

How to Make Italian Lemon Semifreddo Recipe

13 January 2024
Contorni – Top 20 Italian side dishes

Contorni – Top 20 Italian side dishes

30 November 2023
Authentic Pasta alla Genovese Sauce Recipe

Authentic Pasta alla Genovese Sauce Recipe

7 December 2023
Nonna Pia’s Pasta Sauce Recipe!

Nonna Pia’s Pasta Sauce Recipe!

17 October 2024
Italian Sauce Recipe |  Teresa Giudice

Italian Sauce Recipe | Teresa Giudice

8 March 2024
Authentic Tomato Passata Recipe [Passata di Pomodoro]

Authentic Tomato Passata Recipe [Passata di Pomodoro]

22 January 2024
Drink Wines, Not Labels: Alessandro Salvano’s wine manifesto in dwnl

Drink Wines, Not Labels: Alessandro Salvano’s wine manifesto in dwnl

27 January 2024
Spaghetti alla malamocchina: Venetian recipe with mussel sauce

Spaghetti alla malamocchina: Venetian recipe with mussel sauce

31 May 2024
Italian Grandparents Find The Best Grocery Store Frozen Pizza

Italian Grandparents Find The Best Grocery Store Frozen Pizza

39
Naples in Italy Looks Good on Instagram โ€“ But How Is It Really?

Naples in Italy Looks Good on Instagram โ€“ But How Is It Really?

32
Lasagna ๐Ÿ‡ฎ๐Ÿ‡น ๐Ÿ‡ฎ๐Ÿ‡น @bayashitv_

Lasagna ๐Ÿ‡ฎ๐Ÿ‡น ๐Ÿ‡ฎ๐Ÿ‡น @bayashitv_

31
Asking for Pineapple on Pizza in Naples

Asking for Pineapple on Pizza in Naples

45
Every Wine Explained in 10 minutes Part 1

Every Wine Explained in 10 minutes Part 1

35
The Alfredo Recipe That Sold Over ONE MILLION TIMES!!

The Alfredo Recipe That Sold Over ONE MILLION TIMES!!

24
Gordon Ramsay Bolognese Sauce Recipe Authentic Italian

Gordon Ramsay Bolognese Sauce Recipe Authentic Italian

31
Tired of the Tourist Crowds? Check Out Italy’s Calabria Region

Tired of the Tourist Crowds? Check Out Italy’s Calabria Region

31
Octopus on Pea and Potato Cream

Octopus on Pea and Potato Cream

12 July 2025
The excellent Zy Passito di Zibibbo of the Vinicola Fazio house

The excellent Zy Passito di Zibibbo of the Vinicola Fazio house

12 July 2025
The new Bolgherese cellar born inside an abandoned quarry

The new Bolgherese cellar born inside an abandoned quarry

11 July 2025
Spaghetti with clams, zucchini flowers, and saffron

Spaghetti with clams, zucchini flowers, and saffron

11 July 2025
16 big bottles for the next Mexican evening โ€ข Food and Wine Italy

16 big bottles for the next Mexican evening โ€ข Food and Wine Italy

11 July 2025
The whites of Sannio signed the guardiense who escape the time

The whites of Sannio signed the guardiense who escape the time

11 July 2025
Yu Black Lemon, the new Gin of Spiritique distributed by Rinaldi 1957

Yu Black Lemon, the new Gin of Spiritique distributed by Rinaldi 1957

11 July 2025
Sandwich with Octopus and Burrata

Sandwich with Octopus and Burrata

11 July 2025
  • Advertise With Us
  • Disclaimer
  • DMCA
  • Cookie Privacy Policy
  • Privacy Policy
  • Terms and Conditions
  • Contact us
GUSTO SAPORITO

Copyright ยฉ 2024 Gusto Saporito.
Gusto Saporito is not responsible for the content of external sites.

No Result
View All Result
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER

Copyright ยฉ 2024 Gusto Saporito.
Gusto Saporito is not responsible for the content of external sites.

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In