From the Japanese menu, to itineraries totally linked to Italian tradition, passing through gourmet sandwiches and sweet single-portion temptations. Easter is celebrated in style this year too
Impossible to resist the sweet temptations of Sal De Riso, the most famous Pastry Chef of the Amalfi Coast Sal De Riso who, through Deliveroo and Glovo, distributes his greedy desserts in the main cities of Italy. Not to be missed among the cakes are the Caprese, Anastasia, the 5 Senses, the three Valrhona chocolates and among the single portions the famous lemon delight, the babà in different versions, the Caribbean kiss, the Ricotta Pear and Chocolate https://www.salderiso.it/le-mie-creazioni/la-pasticceria
Finger’s Garden dedicates Sakura Sushi to the ancient Japanese custom of Sakura full of symbolic meanings: a special menu designed by Chef Roberto Okabe. On the menu, in addition to slightly spicy amuse-bouche and edamame, some great Okabe classics, from Tris di Nido (delicious rolls of salmon, tuna and ceviche in crispy kataifi dough) to Ebi Fry (Tempura shrimp wrapped in crispy kataifi dough and served with sweet and sour sauce); but also traditional Japanese cuisine revisited according to the Finger’s style: Hana Sashimi (Salmon flower or tuna), Soba Ten Tamago (Cold buckwheat spaghetti with shrimp and eggplant tempura), Sakura Mix (four creative uramaki from the chef) and Sakana Tataki (Seared tuna or salmon with seasonal vegetables). And for dessert Sweet Sakura: delicate green tea creme brulee with berry sauce. https://www.fingersrestaurants.com/
The kitchen of the Mi View Restaurant on the 20th floor of the WJC Tower has created a series of courses designed to bring back the flavors and atmospheres typical of the Easter tradition. The menu is a gourmet journey in which chef Christian Spagnoli reinterprets the typical tastes of Italian Easter dishes, through 5 courses and ends with the dessert made by pastry chef Domenico Peragine. The menu is a complete itinerary that tells the story of traditional Easter tastes through the Non è la usual “Pasqualina” (Mini Belon oyster cake, chard and ricotta, mousse with dried mushrooms and Parmesan) What a surprise! (Tuna marinated in brown sugar, veal fillet, boiled egg mayonnaise, quail egg and hops) Ravioli and kid (Raviolo stuffed with fondue, “Red Cow” emulsion, kid ragout) Traditional lamb (Saddle of lamb, new chicory, raw cooked artichoke) https://miview.it
A celebration the one of Easter that Terrazza Gallia does not want to miss and to continue to stand by its loyal customers offers the delivery formula, with the delights of chefs Vincenzo and Antonio Lebano directly at home. We start with the Italian Antipasto, which includes a selection of the best cold cuts and cheeses combined with hard-boiled eggs, grandmother’s giardiniera, steamed asparagus accompanied by Casatiello Napoletano, the typical leavened product of the Easter Campania tradition. We then move on to the fish Lasagnetta, light pesto and as a second course the classic Baked lamb with potatoes, spring onions and peas. The menu includes bread, bread sticks and small sweets. Last but not least for the Lebano brothers, authentic Neapolitans, the Easter dessert could not be other than the Pastiera, the absolute novelty of this menu. https://www.marriott.com/hotels/travel/millc-excelsior-hotel-gallia-a-luxury-collection-hotel-milan
The restaurant Agli Amici di Michela and Emanuele Scarello, 2 Michelin stars in Godia, Udine, for the Easter or Easter Monday lunch, has structured a colorful ‘limited edition’ takeaway menu, which smells of herbs and spring. It starts with the Twist on classic of Pink Slip Cocktail based on gin and strawberries, accompanied by snacks: Tartlet with asparagus and egg toffee; Salted chickpeas and goat ricotta with garlic, oil and chilli pepper; Grass sponge with sweet and sour caramelized onion. It continues with the seared Ombrina with cream of fresh wild herbs, the potato and wild garlic gnocchi with poppy sprouts and prawns, the slow-cooked lamb shank with parsnips, carrots and salsify. Without forgetting the fragrant bread of Agli Amici. In addition, for those who buy the Colomba together with the Easter menu, the delicious English Cream arrives as a gift. https://www.agliamici.it/
At Mercato Street, the gastronomic proposal designed by Chef Eugenio Roncoroni specifically for delivery and take-away, expands with three new sandwiches that bring spices, perfumes and suggestions from distant countries to Milan. Tasting the Homage sandwich at Bar do Manè is like taking a trip to Brazil: Eugenio Roncoroni takes inspiration from the famous Sao Paulo market for this sandwich made with potato and sesame bread, mortadella, roasted Edamer cheese and Dijon mustard. Hot dog Al Mercato is a “gourmet” reinterpretation of the classic American sandwich by adding the chili di carne, French sour cream and onion fried in rice flour. The Portland Wrap is a very popular “roll” in the State of Oregon, which contains Chimichurri, a soup of herbs typical of South America, along with strips of beef, cheddar and french fries. https://www.al-mercato.it/
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