” Via Stampa” opens, a brand-new restaurant in the Carrobbio district of Milan, a location of taste, beauty and outright simpleness
In the Carrobbio district of Milan, a couple of actions from the Duomo, a brand-new dining establishment completely gets in the Milanese cooking scene: “Via Stampa”. Created for those looking for taste, no tension and simpleness, the restaurant produced by the young business owner Marco Guzzetti permits you to delight in a special food and red wine experience, mixing custom and contemporaneity in an ideal welcome of fragrances, essences and the improved tastes of the area.
The idea of this location is extremely basic: reconnecting the craze of Milanese metropolitan life with the roots of nature and farming. Marco Guzzetti developed this restaurant as a go back to the land, a location where genuine tastes and high quality basic materials mix in ideal consistency.
” Via Stampa” intends to be both a drink and conference point, a location where visitors can discover not just refined food, however likewise an inviting and familiar environment. The location, dispersed throughout 4 unique locations, invites visitors with a warm and welcoming environment. An enforcing wood counter, clean tables and a choice of artisanal red wines produce the perfect context for a relaxing aperitif, while the open and intense spaces motivated by French custom provide a memorable cooking experience around the “social table”. On the walls, abstract paintings, a remarkable geographical map and black and white pictures with scenes of reality. The big windows neglecting the historical Basilica of San Lorenzo catch the dynamic spirit of Milan from a various angle, welcoming visitors to immerse themselves in an area of intimacy and conviviality.
Marco Guzzetti’s entrepreneurial vision originates from his direct experience in the food and red wine sector, stemming from the management of 2 wineries. This individual wealth of understanding is undoubtedly shown in the menu of “Via Stampa”, which commemorates the land and its seasons through standard meals from Northern Italy and an appealing choice of red wines. While some traditional meals stay repaired on the menu, the remainder of the cooking deal is routinely restored to show the freshness and range of seasonality. Thanks to the bread and pastry workshop, after the Easter vacations the dining establishment will likewise extend the service to breakfast.
The tasting
Basic food, with welcoming standard meals, much like those our grannies prepared with a lot love. Marco invites us, helped by the skilled Ilaria, who is extremely mindful and capable in selecting the red wines. The red wine list, in truth, is exceptionally intriguing and consists of lesser-known however still exceptional red wines, such as the current Oranges.
Let’s begin with the chef’s welcome: Monsupello Nature Classic Approach Spumante, intense straw-coloured with great and relentless bubbles. On the nose, scents of flowers and white fruit integrate with yeasty scents and toasted tips. In the mouth, entry constant with the typology, fresh, instant, soft and yummy.
Mondeghili with green sauce
Mondeghili, standard Milanese meatballs, have a round and compact shape, with a fragile golden shade on the surface area. The matching green sauce, intense green in colour, offers an enjoyable freshness, with an unified balance of fragrant herbs, garlic, vinegar and a touch of black pepper. Mondeghili are tasty, with an extremely soft consistency, enhanced by the yummy notes of boiled meat and mortadella. The mix with the green sauce produces an incredibly gratifying tasting experience.
Tagliatella with white yard ragù
A need to of the location, never to be missed out on, a meal that deserves the check out alone. These long strips of fresh pasta are elegantly covered in a tasty white farmyard ragù, prepared with various meats, from bunny to duck to chicken, a genuine special. The white ragù, in spite of the yummy base of farmyard animals, offers a fragile flavour. The fresh tagliatelle, al dente, boost the richness of the ragù, developing an ideal mix of flavours. This meal uses a yummy analysis of the traditional ragù, with a distinct note provided by the special and creaminess of the white dressing.
Ossobuco with risotto Milan
This traditional Milanese main course, as quickly as it is served, instantly strikes you with the extreme and enjoyable fragrance of the Iranian saffron consisted of in the risotto and the abundant and covering taste of the ossobuco, which delicately melts in your mouth. The Milanese risotto is velvety and al dente: integrated with ossobuco it represents an exceptional expression of Milanese food, with enjoyable tastes and a genuinely fascinating discussion.
Both courses were accompanied by Horme 2022– Podere Del Maro. This Ormeasco produced in the province of Imperia is a common red wine from Western Liguria, with particular notes of red fruits on a somewhat hot background. Unfiltered, fresh, it is a traditional table red wine.
Chocolate and cardamom roll
Likewise ideal for breakfast, maybe accompanied by a great coffee, this scrumptious novelty will, in truth, be consisted of in the menu quickly. Extreme scents of chocolate emerge instantly, with fragrant notes of cardamom that include a spicy and unique touch. Soft on the taste buds, this dessert thrills through a well balanced mix of sweet taste and spice, providing a deserving conclusion to the meal.
In a duration in which life is typically controlled by rush and tension, “Via Stampa” uses a sanctuary of serenity and enjoyment, a location where time appears to decrease and the tastes of the earth awaken the senses. With its strong tendency towards quality, sustainability and custom, this restaurant intends to end up being a point of referral for anybody trying to find a genuine food and red wine experience looking for great food and shared conviviality.
For details.
Via Stampa
Via Stampa 8– Milan
+39 023055408 8
Schedules
Mar 12:30 -14:30/ more– Sat 12:30 -14:30; 18:30 -21:30/ judge 12:30 -2:30
https://www.viastampa.it/
