3 days of gourmet food, cooking shows, meetings and…did I say food?That’s the succulent program of the 4th edition of Milano Golosa, a gourmet bonanza
that will invade Milan Oct 3-5 at Palazzo Del Ghiaccio, located in Via PiranesI. This annual event, created by Davide Paolini, the soul of the respected www.gastronauta.it
will take to an extraordinary journey.
Before the show starts, the program includes several “Fuori Milano Golosa“ events where great chefs will create new and traditional dishes.
Amazing locations too, starting from the trendy furniture store Dilmos, where 7 producers will offer the best of their production during an aperitivo, that will combine excellences between design and food.Then to the next door I Salentini Restaurant, located in Via Solferino 44, which is hosting a tasting menu featuring specialties made with local product from the Salento area, including the celebrated pasticciotto, a traditional sweet made of shortcrust pastry filled with cream or chocolate.
If you want to know ( and taste) more of Milano Golosa, check info at
Milano Golosa opened today and it will indulge your palate till Monday Oct 5th
Yesterday, the annual food bonanza had several delicious preview events.
I picked up the chic APERITIVO at Dilmos, furniture store, that marked an unusual encounter between design and culinary.
Seven producers were offering their 7 treasures.
Here they are:
testa in cassetta from Salumeria Giacobbe,
castelmagno d’alpeggio cheese Terre di Castelmagno, caciocavallo lucano cheese Latteria Salvia Maria,
Cerignola olives by Agricola Fratepietro,
home made bread by Matera Pane&Pace,
To drink prosecco Docg di Valdobbiadene Bisol
and …the best of the best the amazing onion and saffron pre-desserts dolcetti by Opera Waiting,
I ended the evening at the close by I Salentini restaurant.
To my taste, some dishes were excellent, some less appealing.
I started with a very salty capocollo, a nice palette of Salento oil&vinegar marinated vegetables (loooved the artichokes and the sun dried tomatoes) followed by a disappointingly overcooked pasta (the super nice owner Antonio suspected a probable kitchen faux pas ).
The hit of the night? Great paparine, spontaneous green growing in the olive trees territory, stirred the traditional way, with celline, minuscule black olives, chilly, garlic and Salento olive oil.Finally a rich and delicious pasticciotto, a typical cake from Lecce and its surrounding areas, made with a sweet crust and pastry cream and a great white wine Moscato Salento Estella. Now…curious about paparine?
Experiment your italian and check at 0’45”
https://www.youtube.com/watch?v=EnQnR8HHkuo and how how to cook them at https://www.youtube.com/watch?v=nPAFQvPx-6Y
For more info and a visit ( this year or maybe in 2016) check