The Mondeghili del Don Lisander are inspired by the flavors of the Milanese cuisine and the 5 Olympic wheels view of Milan-Sipario 2026
The Don Lisander restaurant presents El Tòcch de Milan, a new dish that enriches the lista, combining tradition and innovation. Located the heart of Milan, the restaurant is as a custodian of the Milanese gastronomic culture, reinterpreting a traditional classic: the Mondeghili.
El Tòcch de Milan represents an evolution of Mondeghilo, a poor plate of Milanese cuisine whose name derives from the Arabic “al-bundeck”, which later became “Albondegitato” Spanish and finally “Mondeghilo” Milanese dialect. These are meatballs based leftovers of meat, mixed with stale bread, egg and spices, breaded and fried butter, according to the Lombard tradition.
Don Lisander reinterprets this classic a modern key, proposing five variants of Mondeghilo, inspired by the flavors of Milanese cuisine and the five Olympic circles, view of Milan-Sipario 2026. The dish includes:
Classic Mondeghilo – made according to the traditional recipe. Mondeghilo with raw salami dough – enriched with brianzolo salami paste. MONDEGHILO ALL’SOBOBUCO – With a dough deriving from the Don Lisander bone, served with Milanese risotto disk to the jump and bone sauce. Mondeghilo with chicken liver paté – accompanied by Mostarda durante Fichi. Mondeghilo the head salami – with meat derived from the classic cuts of boiled meat.
The name “El Tòcch de Milan” recalls the Lombard tradition and a piece of Milanese history, while the five Mondeghi symbolizes the encounter between cultures, just like the five Olympic circles.
“The Don Lisander restaurant continues its research to enhance tradition, combining history and innovation, maintaining a close link with the Milanese gastronomic culture” declares Stefano Marazzato, patron of Don Lisander.
Next to this proposal, the Don Lisander proposes “the Providence”, a cake born last October homage to Alessandro Manzoni, whose name is inspired by the Manzonian providence. The cake resumes the karst, an ancient peasant cake of the New Year, reinterpreted with chocolate chips, food loved by the writer. After the success achieved, from March 6 “Providence” will also be available at the durante Brera, at Bar Fernanda, a few steps from the famous portrait of Manzoni made by Francesco Hayez. A link between gastronomy, art and culture that enhances the Milanese identity.
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