TASTE OF MILANO 2016 opened with some YES and some OUCH…

Opening night: the press was gracefully invited one hour before the official opening.
I met with the Chefs, cruised around, sipped some excellent sparkling wines like the Brut Pittaro, tried a Ricola herb teas, bamboo cheese made outside Milan, zabaione Pasqualina gelato, and of course tasted some of the chefs dishes  (tapas size oriented) cooked on the premises and offered at prices that spam from 5 Euro for an entrée to 10 for a main dish.
Here the schedule for Sat 21, Sund 22 
Acanto Hotel Principe di Savoia
Chef Alessandro Buffolino, Bulgari Hotel Milano  Chef Roberto Di Pinto, Convivio Troiani, Chef Angelo Troiani Liberty Chef Andrea Provenzani,  Ristorante Trussardi alla Scala Chef Roberto Conti, Lume  Chef uigi Taglienti, Berton  Chef Andrea Berton, Rubacuori by Venissa Chef Andrea Asoli, Wicky’s Chef Wicky Priyan

817eecff-c9ad-477e-8dc7-b89e6f7905bdI loved  the La Locanda del Notaio  by Edoardo Fumagalli,  Christian&Manuel Costardi with an unusual combination of squid, potato and kafa coffee powder. I adored the quite mediterranean Felice Lo Russo’black crèpe with haddock. Just superb…

14332215707681-ouchI wasn’t sure about Tano Simonato’s, saffron gnocchetti that, to my opinion, were a little bit undercooked and kinda hard to bite. Unfortunately all menus are in italian and the lines to get your dish are sooo ‘italianstyle’  pretty messy. Prices are reduced as the quantity on your paper plate, so be ready to spend around 40 to taste few specialties and some wine, plus the entrance fee.

Taste of Milano will be held till Sunday May 22.
I am planning to go back and tell you more about it. Ciao!
For more info www.tasteofmilano.it
Here the gallery

Taste of Milano 2016

Taste of Milano 2016

Tano's dissappointing saffron gnocchetti..

Tano’s disappointing saffron gnocchetti..

Restaurant 'Tano passami l'olio' featured a sea urchin wanna be.., why not the real one?

Restaurant ‘Tano passami l’olio’ featured a sea urchin wanna be.., why not the real one?

Scream "Ice Cream!" Pasqualina's Maya and Zabaglione

Scream “Ice Cream!” Pasqualina’s Maya and Zabaglione

Roberto Okabe for Finger's

Roberto Okabe for Finger’s

Ready for Master Chef?It l looks like.

Ready for Master Chef?It l looks like.

Lo Russo's revisited mussels,

Lo Russo’s revisited mussels,

the kids area before the kids invasionjp

the kids area before the kids invasionjp

Lo Russo's Eggplant Parmigiana, shrimp, burrata and basil

Lo Russo’s Eggplant Parmigiana, shrimp, burrata and basil

Lo Basso 's pumpkin flower filled with burrata

Lo Basso ‘s pumpkin flower filled with burrata

La Gubana cake

La Gubana cake

Indulge in a Zabaione gelato by Pasqualina

Indulge in a Zabaione gelato by Pasqualina

Another kind of caviar

Another kind of caviar

The Charity Restaurant. Eat for a good cause.

The Charity Restaurant. Eat for a good cause.

Glasses ready to be taken away

Glasses ready to be taken away

Fly Business Alitalia...you deserve this!

Fly Business Alitalia…you deserve this!

Flying Business Alitalia..

Flying Business Alitalia..

First change Euro in Ducato, then pay , then finally eat!

First change Euro in Ducato, then pay , then finally eat!

Felice Lo Basso, opening soon near the Duomo in Milan

Felice Lo Basso, opening soon near the Duomo in Milan

Excellent back crèpe with haddock by Felix Lo Basso

Excellent back crèpe with haddock by Felix Lo Basso

Chefs smiling before the battle

Chefs smiling before the battle

Chef Paul Bocuse. straight from Madame Tussaud's Wax Museum

Chef Paul Bocuse. straight from Madame Tussaud’s Wax Museum

Chef Roberto Cont

Chef Roberto Cont

Cin Cin!

Cin Cin!

Charming business Class Alitalia Hostesses

Charming business Class Alitalia Hostesses

Charity Menu

Charity Menu

Brut Pittaro

Brut Pittaro

Bamboo to go

Bamboo to go

Bamboo and Cheese , the new Romeo and Juliet

Bamboo and Cheese , the new Romeo and Juliet

At Chef 's orders

At Chef ‘s orders

Alitalia goes fashion

Alitalia goes fashion

The glass is free, the drink...are not  copy

The glass is free, the drinks…are not copy

 

 

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