La Filanda restaurant, gourmet Sicilian cuisine just a stone’s throw from Milan

The La Filanda dining establishment in Macherio, near Milan, uses premium premium Sicilian food

Immersed in the historical center of Macherio, in Brianza, not far from Milan, stands the La Filanda– 1 Forchetta Gambero Rosso dining establishment. Directed by the cooking viewpoint that commemorates the charm of easy things, Chef Cristian Benvenuto and his close-knit group welcome visitors in a gastronomic experience that mixes the genuine tastes of Sicily with a refined modern reinterpretation.

Chef Benvenuto welcomes restaurants to find his special vision of food, rooted in household custom and enhanced by a constant look for development. The place itself, a lovely spinning mill going back to the eighteenth century with high ceilings and a romantic environment, uses the ideal setting for a cooking experience to bear in mind. In the basement, a little space produced inside the well-stocked cellar hosts personal occasions, providing an intimate and personal environment.

At the center of the gastronomic deal of the La Filanda Dining establishment is premium Sicilian food, gave levels of outright quality through using the greatest quality basic materials and an expert reinterpretation in a modern-day secret. Chef Benvenuto, successor to a custom bied far by his daddy Lello, stands apart for his imagination and dedication to continuing the Sicilian cooking heritage with sophistication and a touch of imagination that never ever harms.

Amongst the signature meals that embody the essence of Sicilian food reviewed, stand apart developments such as “Parmigiana in a cherry tomato” and “A Vucciria”, a homage to the well-known Palermo market. From the specials of the land to those of the sea, each meal is a symphony of tastes that records the senses and thrills the taste buds.

However the gastronomic experience at the La Filanda Dining establishment is not restricted exclusively to the à la carte meals: chef Benvenuto uses his visitors the chance to start a genuine cooking journey through the “Chef’s Course”, an expedition tasting menu made up of a choice of meals produced particularly to impress. With alternatives such as the “9-course chef tasting” and the “6-course seafood tasting”, accompanied by different matching red wines, restaurants can totally value the chef’s cooking art.

Supporting Chef Benvenuto, a group of gifted experts work relentlessly to guarantee remarkable service and a cooking experience not to be missed out on. With Cook Alberto Barbato in the cooking area, together with Filomena Calia and Pastry Chef Letizia Mariangeli, and Marianna Tomasini and sommelier Valentina Silotto in the dining-room, La Filanda Dining establishment uses mindful service that finishes the gastronomic experience with sophistication and design.

The proficiency and imagination of chef Benvenuto have actually not gone undetected: just recently, he was, in reality, granted by the “Guida ai Meritovoli” Word of Authoritatives of So White Wine So Food, a well-deserved acknowledgment for his enthusiasm and professionalism in performing the Italian cooking quality.

The tasting

We attempted the “9-course chef tasting”. Below are our impressions.

Let’s begin with the chef’s welcome: some extremely scrumptious entertain bouche provided in an initial method inside a chest comprised of 3 drawers, where genuine gourmand specials can be discovered in each. Accompanied by Serafini and Vidotto Bollicine Asolo Prosecco Superiore Brut, which emerges right away, right away exposing extreme tips of apple, pear and peach, on a background of acacia flowers. The persistent softness that covers the taste buds is supported by a lashing freshness, and both mix in an exceptional balance.

Homage to father

Tribute to father, with amberjack and oranges, it’s an unexpected meal. Obviously it appears like a pizza, remembering the starts and active ingredients of Sicily. Crispy on the outdoors, however with a soft heart of raw amberjack, oranges and gelled tomato that mix into a riot of unanticipated tastes that thrill the taste buds. In mix with Vigneti delle Dolomiti Pinot Bianco IGT Schutterstein Baron Longo, intense straw yellow in colour, which on the nose uses flower subtleties that progress towards fragile experiences of white fruit and in the mouth reveals a great balance thanks to a sufficient fresh element.

Piazza Armerina

This production draws motivation from the mosaics of Rental property Armerina. Sicily in the heart: a meal to season as you like, with red tuna, sea bass, red prawns, orange sauce and avocado mousse that appears like wasabi. Another healthy riot of tastes where each active ingredient adds to making the most of the tasting experience.

Ventresca tuna

A homage to Sicily and its seafood custom, with ventresca, the finest part of tuna, tuna sauce and brioche bread. The interaction in between the components develops an exceptional balance, where the softness of the tummy mixes completely with the creaminess of the tuna sauce. Paired with Grillo ‘Laluci’ Baglio del Cristo di Campobello, whose flower tips of dried chamomile are followed by white peach and pear amongst mineral recommendations.

Parmesan in a cherry tomato

In reality, it is the cherry tomato which contains the parmigiana: a surge of tastes to be enjoyed in a single bite. Not a basic traditional parmigiana, however a method to change custom into a premium experience. A fragile meal, extremely technical and challenging to make.

Grandmother Lucia

Comprising of damaged pasta, sea urchin, peas and red prawn, this course is an exceptional mix of tastes and textures, with each active ingredient contributing in an excellent way to the total gastronomic experience. The balance in between sweet taste and taste, sea and land, is ideal: the damaged pasta, al dente, offers the ideal base for the extreme tastes of the sea urchins and red prawns, which mix harmoniously with the sweet taste of the peas. A dish that stimulates a grandma’s meal, however reviewed. Paired with Santa Lucia Franciacorta Brut: on the nose, scents of bread crust and pastry open up to a flower arrangement and fruity subtleties. The well balanced tasting highlights an exceptional taste-olfactory correspondence and a great length.

In Vucciria

Cannellone, minced beef and swordfish: every bite is a surprise of contrasting and complementary flavours. The pasta, soft and al dente, functions as a fragile case for the abundant tastes of the filling: the minced beef, tender and succulent, provides an extreme flavour, while the swordfish includes a note of freshness and a happily marine character to the meal. Paired with Lugana DOC Le Creete Ottella: preliminary experiences of flowers slowly pave the way to more vibrant tips of tropical fruit, primarily pineapple and mango. The sip, stabilized on the taste buds, stands apart for the normal taste of the terroir and the great determination.

I exist however I can’t see myself

Pezzonia glazed in meunière sauce and scorched potatoes. The interaction in between the glazed Pezzonia, the meunière sauce and the scorched potatoes develops a special taste balance. The contrasting tastes integrate harmoniously, with a consistent taste that welcomes you to appreciate every bite with outright enjoyment. The proficiency in integrating active ingredients makes this meal an experience not to be missed out on.

Lamb “Aggrassatu”

Lamb, Jerusalem artichoke, foie gras. Jerusalem artichoke has a fragile taste, with a velvety texture that melts in your mouth. Its natural sweet taste goes completely with the lamb meat, soft and with an extreme flavour, and the foie gras, producing a best consistency of flavours. Paired with Pinot Noir Hartmann Donà, which opens gradually with traces of little black fruits, blackberries and blueberries; a sophisticated spiciness of cloves finishes the image. The mouth is meaningful, the little red fruits return and integrate with the taste.

Cassata in Caltagirone

Not the traditional sweet variation however a reinterpretation of the cassata, a normal Sicilian dessert, which has a triangular shape, covered with a layer of sugar icing embellished with initial themes. Paired with Tasca d’Almerita Tenuta Capofaro Salina, which gives off raisins, candied fruit and lily of the valley on a somewhat hot background. Soft to the taste, with sweet taste well stabilized by a vibrant freshness, and a long and mouthwatering surface.

Advancement of green gold

Pistachio semifreddo, salted caramel and pecan nuts. The very first bite exposes a mix of complicated tastes. The pistachio semifreddo has a velvety and creamy consistency, with an extreme and covering pistachio taste that mixes harmoniously with the crunchiness of the pecans. The salted caramel includes a salted note that completely stabilizes the sweet taste of the pistachio. Paired with Donnafugata Ben Rye Passito di Pantelleria, with a bewitching fragrant variety, with vibrant recommendations of dates, dehydrated apricots and candied orange peel, amongst puffs of honey. The tasting differs in between sweet taste and freshness, with a mouthwatering surface of interminable determination.

The La Filanda Dining establishment represents an unmissable location for enthusiasts of Sicilian food searching for a genuine and refined gastronomic experience: with its special mix of custom, enthusiasm and development, it validates itself as an unmissable premium location in the Lombard cooking panorama.

For info.

The spinning mill

Via Milano, 14/16– 20846 Macherio

Tel. 039 2011030

info@lafilandamacherio.it

Opening time

Closed Monday, Tuesday to Friday 6pm-11pm.

Saturday 18:00 -24:00, Sunday 11:00 -15:00.

The spinning mill