There are many news among the summer food & drink proposals. From the Aosta Valley to Calabria via Milan.
Eight new signature cocktails and a gastronomic selection with a Chinese and Asian soul. In Milan, Bob welcomes from the time of the aperitif onwards with his summer proposals that open a new chapter in the growth of the restaurant, opened less than two years ago and has already become a reference point for mixology enthusiasts.
For the food, complement and accompaniment of the drinks, the selection offers dishes such as Bao – steamed bun – in different clothes, classic and revisited. There also are suggestions for any time of the evening, including home-made snacks, artisanal steamed ravioli and small dishes with Asian influences. (Bob Milan, Via Borsieri 30 – from Tuesday to Sunday h 18.00 – 02.00).
The menu is graphically interactive. Signature cocktails include Desire (Tequila / Cachaça / Coconut & Matcha / Pineapple / Champagne / Milk Washing), inspired by the memory of the most colorful and desired countries in the world such as Mexico and Brazil; Anxious (Gin / Alpine Liqueur / Wasabi Barley / Sake Yuzu), where the world of gin meets Japan in a variant of the Arm & Navy; Offiline (Gin / Mezcal / Red Vermouth / Campari / Red fruit tea / Bay leaf / mead), which combines Mexico and Italy with one of the symbol cocktails for all the bartenders in the world, the Negroni. The eight drinks on the new list are accompanied by three twist on Old Fashioned and two proposals for sour whiskey.
In the middle of the Auberge alpine summer meadow, the table set for two becomes an experience of privacy and beauty. No other guests around, just the nature and companionship of the diner. (www.aubergemaison.it).
A solitary table at the foot of Mont Blanc: the Auberge de La Maison introduces “Le Solitaire”, that is a lunch, an aperitif, a tasting or a solitary dinner served by a typical Aosta Valley handicraft basket, carried by a pulley installed by the Alpine Guides of Courmayeur.
The menu created by Luca Zampa and prepared in the kitchen by the young Simone Torchetti is a tasting path that changes almost weekly and which deliberately breaks the traditional cages of the division between appetizer and main course. The variations support the daily availability, especially of the fish market. The “Spaghetto alla Poraccia” is certainly iconic, in a cold and summery version, a provocative and apparently simple name, which actually tells a tantalizing load of taste.
Irreverent, cheeky and ironic. This is the soul of Immorale, the new restaurant of the chef-patron Luca “Leone” Zampa, who offers his concept of gastronomic “immorality” in Milan, as if it were a delicate form of art, sometimes ironic, applied to experience at the table. The name is inspired by the text “Immoral Recipes” by the Spanish writer Manuel Vazquez Montalban, a recipe book that tells dishes full of taste, with a slightly spicy tone and with a hint of history that makes you want to love yourself, to love better, a philosophy which fully reflects the chef’s way of being.
The 340 labels of exclusively natural wines are not enclosed and listed in a traditional menu: a dozen are offered weekly on the menu, but most of them, starting from the choice of dishes and above all based on the taste and type of customer, it is told and proposed directly to the table. (Milan, via Lecco 15 – from Monday to Friday h 18.30 – 01.00; Saturday and Sunday h 12.30 – 02.00; reservations required on www.immoralemilano.com).
There are 40 seats in the greenery with tables spaced 2.5 meters apart and a fun menu, agile and focused on the extraordinary products of the area. From appetizers, ranging from typical silanes to the most delicious ones, to the first ones such as Cavatelli pepper, rocket and smoked ricotta or Ricotta ravioli with porcini mushrooms and summer truffles and wild fennel. Meat and fish from the coast for the main courses (www.hyleristorante.it).
Antonio Biafora has reopened the garden of the Biafora Resort, in San Giovanni in Fiore (Cs), with a space dedicated to a new catering format, the Bistrot Tavola XXIII, with the support of Studio Nua, a young creative reality from Cosenza with which it collaborates . Here you can taste some of Hyle’s chef’s dishes, enjoying the sparkling breeze of what has been called the cleanest air in Europe, that of Sila.