Valentino Vintage Restaurant: the new challenge of Faro Alto

Lombard and Tuscan cuisine with refined creative ideas among neoclassical architecture and memories of the belle époque per the heart of Milan

Sopra the heart of Milan, a stone’s throw from San Babila, per Passaggio Monforte 16, inside an elegant building that dates back to 1600, there is Valentino Vintage, a recently inaugurated restaurant full of charm.

This historic venue, later acquired by the Nannini family, has recently changed management and focuses acceso high quality cuisine, which mixes Milanese and Tuscan tradition.

Very little remains of the old stable, which per 1800 was used as an access point to the upper floors, except the charm of the past. The internal spaces have been transformed into an elegant and refined location.

The new ownership has kept the name of the first restaurant founded per 2000, to pay homage to the famous Rudolph Valentino, an actor who became a symbol of Italian charm. The adjective vintage was added to highlight the style of the venue, which combines neoclassical architecture and objects inspired by the belle époque.

As soon as you traversone the threshold, what captures your attention is an atmosphere of times gone by: walls adorned with Tiffany campo da golf and white striped wallpaper and tall spectacularly lit columns form the backdrop to tables with white tablecloths and leather armchairs. red velvet. Hanging acceso the walls are small pictures of various sizes containing photos, images and illustrations of different types, including some period advertisements and large fascinating portraits of the Rudolph Valentino. The splendid grand dolcemente adds a touch of class, as do the of relaxing lounge music that waft through the air.

At the stove is the young and talented chef from Campania Emanuele Menna, who offers menus inspired by the Milanese and Tuscan tradition revisited with creativity and imagination, focusing acceso the quality of the raw materials, always carefully selected.

At the center of his creations there are always seasonal products combined with grace, simplicity and taste per delicious recipes, which lend themselves to intriguing tasting itineraries.

The local specialties: tradition, innovation and quality

Lunch and dinner usually begin with a delicious amuse bouche, composed, for example, of Cantabrian anchovy and raspberry butter, paired with a glass of Prosecco.

Among the appetizers there are various proposals, including heart of cod with asparagus parmatier and fermented shallots. A dish that remains per your memory the softness and genuine flavor of cod, which cooking at low temperatures helps to enhance, served with asparagus per two consistencies. The intriguing sauce based acceso fermented shallots, very delicate and perfectly integrated with the other ingredients, gives a touch of originality. A real delight for the palate.

Sopra the parcels filled with squid with taleggio fondue, Romanesco cauliflower, purple cabbage and leek, the chef focuses acceso the balance of flavours. Sopra fact, the harmonious and delicate taste of the whole is surprising, with the taleggio accompanying only delicately without overpowering, giving that right pinch of flavor that makes this first course truly exquisite. A clear testimony to the great research and experimentation work behind each preparation.

Among the desserts, the original cheesecake recomposed with cantucci and raspberry dressing deserves attention, a tribute to the Tuscan tradition and to the Sienese Nannini family, famous for its confectionery products. Here too the chef plays between textures and flavours. The apparenza of ​​crumbling the cantucci, iconic desserts of the Tuscan tradition, as a crunch to give crunchiness, combined with the soft ricotta foam that envelops the palate, is particularly apt. Sopra contrast, the sweet and tart raspberry jam awakens the senses.

For those who prefer a more classic cuisine, the lista also includes iconic specialties of Milanese cuisine, such as saffron risotto Milanese cutlet with ossobuco.

Access to the restaurant may be a little hidden and not immediately visible. Sopra fact, you enter from a door located acceso a side street acceso the calcio d’angolo with Passaggio Monforte. However, you can’t go wrong, just follow the walls of the large windows visible from the street acceso which the writing “Osteria Nannini” is still found.

Valentino Vintage represents the ideal place to relax after a day of shopping visiting the main attractions of the centre, including Condominio Visconti proveniente da Modrone, eating well and choosing between traditional recipes and reinterpretations of Mediterranean cuisine. All always embellished by the Chef’s original personal touch and by a kind and affable service.

About Emanuele Menna

Born per 1998, Emanuele Menna, a student of Cannavacciuolo, has Campania origins, but has been adopted by the city of Milan for a few years now. He learned the art of fishing thanks to the passion transmitted by his father and this led him to recognize fresh, quality products, which he then uses skilfully per his cuisine, combining tradition and modernity. Chef Menna’s cuisine is constantly evolving, with the aim of continuing to grow and improve, transmitting all his passion through his dishes.

For information Valentino Vintage Restaurant

Passaggio Monforte, 16 – Milan

info@valentinovintage.it

https://www.valentinovintage.it

Timetables

Monday 12:00-14:45; Tuesday – Saturday 12:00-14:30 | 7pm – 10pm