Milano Cusine

The Menu

Zucchini flower tempura stuffed with prawns;
fresh goat cheese, anchovy and marjoram, light tomato concassé – dressing

Home-made chestnut and pumpkin agnolotti,
butter and hazelnut, baby chanterelles in black truffle sauce

Slow-cooked beef check:
grilled polenta, lentil chestnuts, green pepper and roasted baby onions

Milanese veal Ossobuco:
baked with vine – ripen tomatoes, fresh herbs, white wine,
Arborio risotto, baby vegetables in gremolada dressing, rosemary oil

Traditional chocolate tart layered with grappa and orange jelly served with Milanese Galani

Browse my recipes to discover secrets behind some of my best masterpieces.