Sopra Milan, con mezzo Piero della Francesca, Carniforo, a new space for the most demanding palates of the meat opens con mezzo Piero.
Sopra Milan, con mezzo Piero della Francesca 58, he opens the Carniforo doors, a restaurant dedicated to the real lovers of the meat, where only the most valuable cuts find their seats acceso the table. A new point of reference for lovers of good food, where tradition and innovation merge to offer a unique culinary experience. Behind this ambitious project is Daniela Cascinale, entrepreneur and founder of Carniforo. Every detail of the restaurant has been carefully studied, from the selection of raw materials to the elegant and refined atmosphere. The furniture is minimalist and metropolitan: raw tiles, soft lights and an iconic mural work depicting an image of meat broken mongoloide into cubes, which recalls the world of . A refined and welcoming environment, accompanied by a soundtrack of soft jazz, capable of creating a relaxed and convivial atmosphere.
Flesh as a sensory experience
Carniforo stands out for a rigorous selection process: the butcher masters choose the best cuts between hundreds of half -year -old daily, bringing only certified meat of the highest quality to the table. Here, each bite becomes a celebration of taste, a journey through authentic and refined flavors. Carniforo is a place where the meat is celebrated con all its forms, acceso a journey that crosses cosmopolitan flavors and innovative cooking techniques. The card offers a wide selection of precious cuts, imported from all over the world: from Irish angus to the Spanish meat of Pamplona, passing through Italian specialties of excellence.
Among the iconic dishes stands out the Cowboy Steak, a tribute to the most emblematic meat cuts of international gastronomic culture. There is lack of refined proposals such as the trio to tartare with marrow, the carpaccio and the surprising Katsu Sando. The cooking take place with a new generation infrared oven, which guarantees perfect caramelization of the meat, keeping its juiciness. But it is the details that make the difference: from hand -cut potatoes, embellished with oil to the white truck truffle and grated Parmesan, to craft sauces, such as the one at the port, with a liqueur touch, ora the surprising combination of soybean and licorice.
Author insieme and a refined wines card
Not only meat, but also a mixology of excellence. Carniforo offers a selection of cocktails with a decisive and refined character, con perfect harmony with the kitchen. Among the must-be, Spicy Margarita, an explosion of flavors with agave, cucumber, jalapeño pounded, tequila, triple sec and filtered lime juice, for an exotic and slightly spicy touch. For those who love the most enveloping flavors, the naven Negroni, with Zacapa, is not missing. The wine list is equally refined, with a selection that ranges from small Italian producers to personaggio international names. Argentina and Spain find space next to local excellence, with particular attention to bubbles, including niche champagne to enhance all flows.
From the first to desserts, everything is treated con detail
Sopra addition to the great meat classics, the lista offers more dishes of character and lighter proposals, such as salads with cut ora marinated chicken breast. Even homemade desserts do not disappoint, the result of passion and continuous research. Among the most delicious proposals, the hot crumble of apples and cinnamon with vanilla ice cream, perfect for closing the gastronomic experience con beauty.
Innovation and sustainability
Carniforo is not only synonymous with gastronomic excellence, but also of sustainability. The restaurant has chosen very low energy consumption machinery and advanced technologies to the environmental impact.
The tasting
Spicy Margarita
A classic revisited with a spicy note that enhances the citrus character of lime and tequila, giving a touch of originality to each sip.
Zacpa & Ager
The elegance of the Zacapa rum meets the pungent freshness of the ginger, con a balanced and enveloping insieme.
Antipasti
Katsu Sando
An iconic tramezzino of the Japanese tradition, reinterpreted here with toasted white bread stuffed with panato brisket con the panko and fried, accompanied by julienne of white cabbage and Katsu Mayo sauce. An irresistible of crunchiness and softness.
Bone Marrow Tartare
An explosion of flavors with a trio of beef tartare served acceso grilled marrow and Maldon salt flakes. The variants are:
Egg cream with parmesan and truffle oil, for a rich and enveloping taste. Teriyaki and ginger glaze, with a sweet and spicy note. Bergamot oil, for a citrus and refined touch.
Carpaccio “Al Cipriani”
An iconic dish that pays homage to the Italian tradition: Carpaccio tra PiNha served with universal sauce, for a perfect balance between freshness and taste. Really excellent. Sopra our opinion, the unmissable dish of the room.
The king of the grid
T-Bone Black Angus nocciolo (1,2 kg)
A timeless classic, perfect for those who love cuts with bone and grilled meat with a decisive flavor. It affects the intensity of the taste and the succulence of the meat, of the highest quality level.
Sopra combination, tupun “Malbec Reserva” 2022 – Domaine Bousquet, Argentine wine (85% Malbec, 5% Merlot, 5% Cabernet Sauvignon and 5% Syrah) with an elegant olfactory profile. Nice fruity sensations of default and currant introduce enchanting floral perfumes, followed by chocolate memories. The refined mouth is of surprising correspondence.
Sweet temptations
Passion fruit cheesecake
A creamy and enveloping cheesecake, enriched by the intensity of the passion fruit for a fresh and tropical ending.
Hot apple and cinnamon crumble with vanilla ice cream
Food par excellence: the contrast between the hot crumble and vanilla ice cream gives a sweet and enveloping experience.
If you are looking for a place where meat is celebrated con its maximum expression, Carniforo is the perfect destination. A journey through authentic flavors, excellent raw materials and great hospitality, for a unique experience con Milan.
For information
