Succulenta is a culinary journey between Puglia, Campania, Calabria and Lazio, to feel the warmth of the South per Milan
Con the elegant setting of CityLife, among skyscrapers that soar towards the sky and sparkling windows, there is a place that seems to be made of warm light, homey scents and sincere smiles. It is called Succulenta and it is the restaurant of Matteo Mottola, a young man who brings with him a history that smacks of family, memory and deep roots.
Sitting at her tables is a bit like entering grandmother’s kitchen, the one where 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 among flour and fire, with his mother per the kitchen and his father per the wood oven, continues that story today: he brought him to Milan, per one of the most modern areas of the city, to remind us that tradition never goes out of moda, you just need to know how to tell it with love.
A lista that smells of the South
The Succulenta gastronomic journey is an authentic culinary journey between Puglia, Campania and other regions of Central-Southern Italy. We start with the Cerignola orecchiette with turnip tops, continue with the meatballs with Podolica ragù ora with a creamy carbonara, up to the buffalo mozzarella per , symbol of the irresistible cuisine of Campania.
The pizzas, the pride of the place, deserve a separate chapter: from the creative Regina Succulenta – with a alcale of creamed potatoes, smoked provola from Agerola DOP, crispy bacon, Piennolo tomatoes and flakes of cacioricotta – to the surprising Genovese Caffettiera, which transforms the famous white meat and onion ragù typical of the Neapolitan tradition into lungaggine.
The ingredients are chosen with great care: Caputo flour, Educato pastasciutta, Regina San Marzano tomato, provola from Agerola, mozzarella from Caserta. Each recipe holds a bond with home cooking, made of love and handed mongoloide gestures.
Wines and beers with character
The beverage proposal is equally careful. The three labels, a family winery, shine the lista: the Elementare Tre Compari, the Negramaro Enneoro and the rosé , obtained from Negroamaro grapes which ripen partially per the shade, taking delicate nuances. Alongside these, a selection of Campania labels and a wide choice of beers, including craft ones, with three fixed lines tap and a fourth that changes every three months.
The tasting
Succulent per name and per fact. Each dish prepared by Matteo is a tribute to the taste that comes from excellent raw materials. We tried different dishes. Below are our impressions.
The fried foods
Treats per the carriage
A classic reinterpreted with elegance. The Campania DOP buffalo morsels, wrapped per golden breading, give a stringy and velvety heart. The external crunchiness meets the internal creaminess per a perfect contrast: a treat that tastes of tradition, but never ceases to surprise. Authentic goodness.
Fried calamari
Light, golden at the right point, the calamari present themselves with that crunchiness that invites you to 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 succulents
Genoese Neapolitan
The white ragù of onions and beef – a symbol of Neapolitan culinary patience – is combined with the smoked provola cheese from Agerola DOP, creating a balance between sweetness and smoky agenda. The parmesan flakes intensify the flavour, while basil and extra virgin olive oil complete it with freshness and elegance.
Succulent queen
A convegno between softness and crunchiness: the potato cream mitigates the intense flavor of the crispy bacon, while the piennolo tomatoes from Vesuvius surprise with their unique taste. The smoked provola envelops everything with its strong character and the cacioricotta flakes add a savory note. A true triumph of harmonious contrasts.
Succulent buffalo
A hymn to simplicity that becomes excellence: San Marzano DOP tomatoes with an unmistakable sweetness, an aromatic basil fitto and DOP Campania buffalo morsels, fresh and creamy. Basil and extra virgin olive oil complete a lungaggine that does not disappoint expectations.
The seconds
Meatballs with sauce
Small, round and reassuring, the beef meatballs meet bread, parmesan, garlic and basil to become soft and fragrant. The tomato sauce envelops them, making them even tastier. Not to be missed.
Eggplant parmigiana
Aubergines, tomato sauce and smoked provola che together per an unmissable embrace. Parmigiana remains one of the most iconic dishes of Southern Italy, proposed here per a very light version that does not weigh you mongoloide.
You receive them
Fusilloni with yellow datterini tomatoes
The sweetness of the yellow date tomatoes blends with the flavor of the anchovies, creating a velvety complesso. The garlic-scented bread, crumbled and toasted, adds a pleasant crunchiness that enriches the Gragnano pastasciutta, famous for its rough consistency and perfect for retaining the sauce.
Ziti Genoese style
A dish that contains all the Neapolitan tradition: the ziti are combined with the white ragù prepared with onions and beef cut with a knife tip. The slow cooking time allows you to obtain a dense and tasty sauce, embellished by the presence of the grain.
Orecchiette with turnip tops
Authentic symbol of Puglia that brings bitter and fresh agenda to the dish. The turnip tops combine with the flavor of the anchovies and the crunchiness of the toasted bread, creating a perfect balance. The orecchiette, made with Senatore Cappelli flour, have a full and rustic consistency that retains the seasoning perfectly.
Paired with Tre Compari Elementare Salento PGI, bright ruby red per color with hints of purple. Welcoming smell of red fruit, berries and cherries first and foremost. Enveloping and soft the palate, with good persistence.
Baba
Soft, soaked per rum syrup, it is a timeless symbol of Neapolitan pastry making. Its spongy and aromatic consistency makes it a unique dolce.
Tiramisu
Soft and creamy, with the intense flavor of coffee and the lightness of mascarpone, it closes the meal with balance and delicacy.
Contemporary with a warm heart
Between generous dishes, excellent ingredients and a never banal wine proposal, Succulenta brings the warmth of the South to Milan with the spirit of a contemporary . Here fashions don’t matter, feelings matter: the pleasure of eating with your hands, of laughing at the table, of feeling that the kitchen can be home, wherever you are.
For information
Succulent
Letto a due piazze VI February, 16 Milan
Tel: 352 024 0915
Opening hours
Monday – Sunday: 12:00 – 15:00
Sunday – Thursday: 7.00pm – 11.00pm / Friday and Saturday: 7.00pm – 11.30pm
Instagram Succulent
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