The fourth edition of Fontinami is celebrated in Stendhal Milan

Stendhal Milano protagonist at the fourth edition of Fontinami: from 10 to 23 February special with the Fontina Dop cheese

Stendhal Milano, a restaurant located quanto a the heart of Brera, stands out as the absolute protagonist of the fourth edition of Fontinami, an event promoted by the Consortium producers and protection DOP Fontina. From 10 to 23 February, the restaurant and chef Alassane Diop will explore the potential of the long -seasoned Dop Fontina, one of the three new types of the famous Conca d’Aosta cheese.

The Dop Fontina, an authentic symbol of the Aosta Valley, boasts an 800 -year history and is produced among the highest peaks quanto a Europe, quanto a an uncontaminated environment that enhances its sweet taste and delicate effluvio. With about 400 thousand forms produced annually, it is located quanto a eighth place among the Italian DOP cheeses based milk cow’s milk.

A place with a rovescio charm with futurist touches

Quanto a Stendhal Milan the rovescio charm mixes with futurist suggestions, creating a unique and enveloping atmosphere. The walls are a story of past eras: old radio, dusty books and bottles exposed with care coexist with paintings of all kinds. Vintage advertising of Vermouth alternate with abstract canvases, giving life to a surprising union between mal del paese and modernity. To dominate the space is the campo da golf, a color that envelops the environment quanto a a relaxing embrace. Fresh flowers, positioned as a centerpiece, reveal attention to detail and contribute to making the atmosphere even more welcoming.

The tasting

Finger

For the occasion, the restaurant has conceived an exclusive amuse bouche: long seasoned nudget fontina season with figs and Sichuan black pepper. The combination between figs and fontina is really interesting, a encounter between sweetness and softness that dance elegantly the palate.

Main

As a first course, bon bon of potatoes with the soft heart of Fontina Dop long seasoning, accompanied by white truffle and leek hay. For lovers of the most intense shades, another delicious dish composed of fontina, leeks and truffles: a well -balanced harmony of flavors, made even more intriguing by the white truffle, which gives a touch of further complexity.

Finally, a taste of purity fontina, which reveals the pleasant sweet and delicate taste of this cheese.

But the whole à la carte is a celebration of taste, where refined ingredients modo together quanto a a harmony of flavors. We have tried other courses. Here are our impressions.

First

tonnarello with white calfskin and truffle oil

This Tonnarello gives the dish a lively shade and unexpected lightness. The white veal sauce, slowly cooked to enhance its softness and delicate flavor, is enriched with truffle oil, which adds a terrosa and enveloping note.

Agnolotti at the three meats with roast sauce

A classic Piedmontese reinterpreted: the agnolotti contain a filling of three well balanced meats to obtain a unique flavor. The dressing with roast sauce further enhances the dish, which celebrates the peasant tradition with a touch of elegance.

Quanto a combination the Creette Lugana Doc Ottella, whirlwind with a shiny straw dress, with golden reflections. Once the tropical impact of pineapple and mango has been over, there is a rocky minerality that discovers a range of flowers. The sip is full, of good balance, supported by a pleasant flavor.

Dolce

Tiramisu

Thanks to the balance between creamy mascarpone, savoiardi soaked quanto a coffee and the bitter touch of cocoa, this homemade continues to conquer generations of fans. Its simplicity is the key to success, capable of transforming every taste into an experience of eppure pleasure.

The selection of “less” less sorbets “: late mandarin of Sicilian black and mulberries

The late mandarin of ciaculli, with its aromatic sweetness and light citrus note, goes perfectly with the unmistakable taste of the Sicilian black mulberries, fruits with an intense and slightly acidic flavor.

Stendhal Milano represents an unmissable appointment for lovers of Italian cuisine and excellence.

About Stendhal Milano

Stendhal Milano is a historic restaurant quanto a the Lombard capital, led by the entrepreneur Marcello Forti. It takes its name from the famous French writer, a great admirer of Milan, and celebrates the Milanese culinary tradition with iconic dishes such as the yellow risotto with Ossobuco, the Mondeghili and the Milanese cutlet. The gastronomic offer also includes a selection of Italian and international wines, as well as an exclusive cocktail-party list curated by the restaurant bartender.

For information

Tel. 02 6572059

www.stendhalmilano.it