Locanda Sempione, a gastronomic journey through the Italian regions

Locanda Sempione intends to restore, in its Milanese area, the ageless principles of hospitality, sociability and conviviality

In Milan, along the dynamic Corso Sempione, a brand-new entry worldwide of dining establishments carries its visitors on a cooking journey through the Italian areas: Locanda Sempione, whose name stimulates custom and hospitality.

A dive into the tastes of Italy

This location is not pleased with thrilling its visitors with common meals from Lombardy. His food, vibrant and imaginative, goes beyond local borders to welcome the cooking customs of the whole nation. Therefore, traditional meals such as Milanese risotto and schnitzel exist side-by-side on the menu, along with specials from more far-off lands: Piedmontese fassona frisella, roasted octopus, tagliatelle with turnip green cream and Cantabrian anchovies. Each meal is prepared with care and precision, with strictly Italian basic materials and a discussion that is a real tribute to cooking art. In fall and winter season, northern food controls, with braised meats, agnolotti and meatballs, while in spring and summer season Mediterranean food takes spotlight, with tartare and fish crudités.

Chef Tommaso Mandorino

Born in Mottola (TA) in 1992, Tommaso Mandorino revealed a natural enthusiasm for cooking from a young age. His course started in the Crispiano hotel school, however his desire to discover and grow in the cooking field pressed him not to restrict himself just to the scholastic sphere. In truth, because he was just 14 years of ages, he was currently dealing with weekends in regional kitchen areas getting useful experience and refining his abilities. At the age of 19, driven by the desire to grow expertly, he decided to transfer to Milan to enhance his profession. Here, he continued his training and work course, immersing himself in the city’s cooking environment and increasing his understanding through useful experience.

What differentiates Tommaso is his humbleness and his continuous look for enhancement: he deals with difficulties with decision, continuously upgrading himself, studying and try out brand-new cooking strategies and flavours. His CV boasts large experience in different gastronomic truths, from regional trattorias to distinguished resorts and starred dining establishments. A considerable minute in his profession was the duration invested at Master Gualtiero Marchesi’s “Il Marchesino”, where he had the chance to more improve his abilities and understanding of top-level food.

This gifted chef’s cooking viewpoint accepts custom and development. Beginning with the strong structure of traditional food, abundant in standard tastes and simpleness, it goes even more, checking out modern food. In addition, his experience in the field of bread-making, leavened items and pastry-making more enhances his cooking collection, using his clients a total and gratifying gastronomic experience.

The cellar

Hidden on the lower level, the dining establishment’s big cellar is a real paradise for red wine fans. Curated with enthusiasm and proficiency, it hosts a choice of labels from the very best Italian and worldwide wineries. Sommelier Lorenzo Colella is offered to suggest the ideal pairings, ensuring a memorable red wine experience.

A sophisticated setting for a remarkable experience

The area of Locanda Sempione, elegantly provided and intense, provides a refined and inviting environment. The primary space, with the open kitchen area, can accommodate as much as 80 individuals, while on the lower flooring a more intimate space is perfect for occasions and personal celebrations. Tactically placed in the heart of Milan, Locanda Sempione is the ideal location to immerse yourself in the tastes and cooking customs of Italy, taking pleasure in a gastronomic experience that leaves its mark.

The tasting

Let’s start with tasty Mondeghili Milanesi accompanied by saffron butter and 72-hour leavened focaccia, genuinely outstanding.

The artichoke, with child spinach and sabayon with pecorino romano

The a little herbaceous taste of spinach mixes completely with the artichoke, developing a mix of spring tastes that thrills the taste buds and pleases the senses. Tasty zabaglione with pecorino romano is a refined and delicious preparation that includes a touch of beauty to the meal. This velvety sauce offers the meal a strong and covering taste that harmonises completely with the sweet and a little bitter taste of the artichoke. Accompanying the courses is the outstanding Champagne Delamotte Brut, which seduces the sense of odor with fragile flower scents, citrus tips of lemon peel, subtleties of white pulp fruit and tips of bread crust. It is enjoyable on the taste buds, with ripe fruit and a surface of excellent freshness and perseverance.

The ideal egg: 62 ° egg, pea cream, parmesan and semolina croutons

The fresh and sweet taste of the peas delicately integrates with the velvety and soft consistency of the egg yolk. The parmesan includes a note of taste, while the semolina croutons provide a contrasting texture and a touch of crunchiness to the entire. These components enliven a well balanced meal, with a mix of textures, tastes and contrasts that balance completely. The egg was coupled with Pinot Noir ‘Meczan’ Hofstatter 2022, whose olfactory profile is fixated notes of fresh fruit, cherry and berries firstly, while on the taste buds it is well balanced, with an excellent balance in between softness and a fresh-savory streak.

Tagliatelle: turnip greens cream, stracciatella and Cantabrian anchovies

This fresh pasta integrates completely with the a little bitter taste of turnip greens. The soft texture of the stracciatella, which offers freshness to the meal, mixes harmoniously with the turnip leading cream, developing a mix of happily contrasting tastes and textures. Cantabrian anchovies include a touch of Mediterranean character, with a subtle tip of the sea. Their existence offers the meal additional intricacy, stabilizing the creaminess of the sauce and the sweet taste of the stracciatella. Paired with Rosso di Montalcino ‘Pian delle Vigne’ Antinori 2022, whose olfactory expression is controlled by fruity feelings of cherry and raspberry, which divert towards a little hot existences. On the taste buds it is well balanced, with still young tannins.

Pumpkin in a ravioli: pumpkin, butter, sage, bitto and “crudo di Bra”

The pumpkin confined in the ravioli, with a soft consistency, has a sweet and covering taste that is delicately launched at the very first bite. The butter offers a somewhat oily note to the meal, while the sage includes a touch of freshness and herbaceous scent that completely stabilizes the sweet taste of the pumpkin. The Bitto cheese, with a somewhat hot flavour, mixes harmoniously with the creaminess of the pumpkin, while the raw ham from Bra, with its fragile and a little salted flavour, offers a fascinating contrast to the meal.

Veal cheek with Barolo: decreased jus, velvety potato with thyme and glazed plum

Veal cheek, gradually prepared in Barolo, provides tempting softness and an abundant, succulent flavour. The decreased jus includes an amazing fragrant strength to the meal, while the velvety potato, improved by the fragrant fragrance of thyme, produces a soft and creamy base that contrasts completely with the succulent texture of the veal cheek. The fruity taste of the glazed and a little acidic plum delicately contrasts with the ensemble, making sure a best balance of tastes. Served with Vietti Barolo Castiglione 2019, which on the nose reveals itself with tips of rose, violets, fruit, liquorice and leather and when tasted programs body, roundness and a thick tannic texture.

New menu sneak peek: sea bass packed with prawns, courgette spaghetti, calamari, prawns

The sweet taste of the sea bass mixes harmoniously with the fragile taste of the prawns, developing an enjoyable mix of flavours. The courgette spaghetti includes a touch of freshness, using a light and healthy base, while the calamari and prawns offer the meal a range of textures, developing a genuine symphony of seafood flavours. In mix with Domaine Marjan Simcic Ribolla Cru Choice BRDA 2021, with a diverse olfactory variety, which provides in succession ripe yellow fruit, flower notes, tobacco, hot notes and a happily fresh and mouthwatering taste, with a fantastic balance in between softness and consistency, with a supported surface with a hot path.

Chef’s cream puffs: custard, different fillings

The cream puff is light, with a golden, crispy crust that breaks delicately when bitten, exposing a soft, fluffy interior. The custard is thick, velvety and creamy, with an extreme vanilla scent that delicately covers the taste buds. Personalized according to your tastes with various fillings: chocolate, cherries, meringues, smarties. Together, these components produce a scrumptious dessert, with a mix of tastes and textures that please the senses and offer a minute of pure satisfaction. Served with Picolit “Sugary Food Home White wine” Jermann case, whose abundant olfactory arrangement consists of tips of apples, honey and candied fruit, followed by mineral tones and spicy echoes. The sip is smooth, well balanced and with excellent perseverance.

For info.

Sempione Inn

Corso Sempione, 38– Milan

02 09946065

Open Mon-Sun 12.00– 14.45 and 19.00– 23.30

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