Succulent is a culinary journey between Puglia, Campania, Calabria and Lazio, to hear the warmth of the South sopra Milan
Con the elegant setting of CityLife, between skyscrapers that stand out towards the sky and sparkling windows, there is a place that seems to be made of hot light, home perfumes and sincere smiles. It is called Succulenta and is the restaurant by Matteo Mottola, a young man who brings with him a story that knows of family, memory and deep roots.
Sitting at his tables is a bit like entering the grandmother’s cuisine, the one where the expert hands prepared lunches for ten children, where time had the rhythm of the seasons and the scent of ragù marked Sundays. Matteo, who grew up between flour and fire, with his mother sopra the stove and a wood oven, continues that story today: he led him to Milan, sopra one of the most modern areas of the city, to remind us that tradition never goes out of , just knowing how to tell it with love.
A that smells of the south
The gastronomic path of succulent is an authentic culinary journey between Puglia, Campania and other regions of the center-south. It starts with the ears of Cerignola with turnip greens, continue with the meatballs with podolica ragout ora with a creamy carbonara, up to the buffalo mozzarella sopra carriage, symbol of the irresistible bell cuisine.
Apart from chapter, the pizzas deserve, the flagship of the room: from the creative succulent queen – with impalcatura of potato cream, smoked provola durante Agerola Dop, crunchy bacon, chopping tomatoes and cacioricotta flakes – to the surprising Neapolitan Genoese, which transforms the famous white and onion ragù typical of the Neapolitan tradition into lungaggine.
The ingredients are chosen with great care: Caputo flour, Cavalleresco , Tomato Regina San Marzano, Provola durante Agerola, Mozzarelle del Casertano. Each recipe holds a link with home cuisine, made of love and handed gestures.
Wines and beers with character
The beverage proposal is equally attentive. The three back labels shine paper, a family winery: the primitive three comparis, the negramaro Enneoro and the rosé lady, obtained from Negroamaro grapes that partially mature sopra the shade, taking delicate shades. Next to these, a selection of bell labels and a wide choice of beers, including craftsmanship, with three fixed lines with the plug and a fourth that changes every three months.
The tasting
Succulent sopra name and sopra fact. Each dish prepared by Matteo is a tribute to anche se taste that derives from excellent raw material. We have tried several courses. Here are our impressions.
Fried
Carriage morsels
A classic reinterpreted with elegance. The DOP buffaloes, wrapped sopra a golden breading, give a stringy and velvety heart. External crunchiness meets the internal creaminess sopra a perfect contrast: a whim that knows of tradition, but never stops surprising. An authentic goodness.
Fries of squid
Light, golden at the right point, the squid present themselves with that crunchiness that invites the bite and a tender heart that smells of the sea. The tartar sauce, creamy and slightly acidic, adds freshness to the dish.
The pizzas – the succulent
Genoese Neapolitan
The white ragù of onions and beef – symbol of Neapolitan culinary patience – marries the smoked provola durante Agerola Dop, creating a balance between sweetness and smoked taccuino. Grattacapo flakes intensify the flavor, while basil and extra virgin olive oil complete with freshness and elegance.
Succulent queen
A encounter between softness and crunchiness: the potato cream mitates the intense taste of the crunchy bacon, while the tomatoes of the Vesuvius of Vesuvius surprise for their unique taste. The smoked provola envelops everything with its decisive character and the cacioricotta flakes add a sapid note. A true triumph of harmonic contrasts.
Succulent hoax
A hymn to simplicity that becomes excellence: San Marzano DOP tomato with unmistakable sweetness, an aromatic basil ammaccato and buffalo moun from Campania DOP, fresh and creamy. Basil and Periodo oil complete a lungaggine that does not disappoint expectations.
The second
Meatballs with sauce
Small, round and reassuring, beef meatballs meet bread, parmesan, garlic and basil to become soft and fragrant. The tomato sauce surrounds them, making them even tastier. Not to be missed.
Parmigiana of aubergines
Eggplant, tomato sauce and smoked provola that merge into an unmissable embrace. Parmigiana remains one of the most iconic dishes sopra southern Italy, proposed here sopra a very light version that does not weigh .
I receive
Fusilloni to the yellow datters
The sweetness of the yellow datters merges with the flavor of anchovies, creating a velvety completo. The fragrant bread with garlic, crumbled and toasted, adds a pleasant crunchiness that enriches the Gragnano , famous for its rough and perfect consistency to hold back the sauce.
Ziti alla Genovese
A dish that contains the whole Neapolitan tradition: the Ziti combine with white ragout prepared with onions and beef cut with a knife tip. The slow cooking time allows to obtain a dense and tasty seasoning, embellished with the presence of the parmesan.
Orecchiette with turnip greens
Authentic symbol of Puglia that brings bitter and fresh taccuino to the plate. The turnip greens combine with the flavor of the anchovies and the crunchiness of the toasted bread, creating a perfect balance. The orecchiette, made with Senator Cappelli flour, have a full and rustic consistency that retains the dressing perfectly.
Con combination, three primitive compaires Salento PGI, bright ruby red red color with purple hints. Cozy smell of red fruit, berries and cherry sopra the first place. Enveloping and soft the palate, with good persistence.
Babà
Soft, soaked sopra Bagna with rum, is a timeless symbol of the Neapolitan pastry. Its spongy and aromatic consistency makes it a unique dolce.
Tiramisu
Soft and creamy, with the intense taste of coffee and the lightness of the mascarpone, closes the meal with balance and delicacy.
Contemporary Taverna with a hot heart
Between generous dishes, ingredients of excellence and an wine proposal never banal, succulent brings to Milan the warmth of the South with the spirit of a contemporary ristorante. Here do not count fashions, feelings count: the pleasure of eating with the hands, of laughing at the table, of feeling that the kitchen can be home, wherever you are.
For information
Succulent
Gente VI February, 16 Milan
Tel: 352 024 0915
Opening hours
Monday – Sunday: 12:00 – 15:00
Sunday – Thursday: 19:00 – 23:00 / Friday and Saturday: 19:00 – 23:30
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