Milan Fashion week is almost upon us and it’s going to be as hectic as ever. Between one fashion show and another you will still need to eat, though. Swide’s guide to the best food spots in town.
#MFW 3 Restaurants
you have to try in Milan
Il Montalcino, Navigli Area
If you are looking for a good, traditional Italian restaurant in Milan without missing out on romance (or class), this is the place. The wine list of Il Montalcino is absolutely amazing and the service is efficient without being insistent. Try the streak Fiorentina– the restaurant’s specialty is Tuscan cuisine – or the tartare, and pick from the many fresh pasta dishes they serve, all delicious.
Il Montalcino, Via Valenza, 17, Tel. 0039-02 832 1926
Four Seasons, Montenapoleone area
This excellence in hospitality is holding up its gastronomic reputation too: Sergio Mei and his staff are at the heart of the La Veranda and Il Teatro restaurants with his Sardinian-Italian traditional dishes reinterpreted, together also with the dream of every chocolate lover: Il Teatro (open for brunch and occasional dining) features a “Chocolate Room”, an entire room fully dedicated to this delicacy.
Four Seasons, Via Gesù, 6/8, Tel. 0039-39 02 77088
Chic&Go, Montenapoleone area
Yes, I am suggesting you head to a panini place. But this is not the average Italian panini place. This is the panini place. Among the high-quality, freshest ingredients used are lobster, crab, Angus beef, Prato mortadella, Parma prosciutto crudo and other local Italian food excellences. A perfect place to bring your vegetarian friend, gluten-free bread is available too, together with soups and mousse-dessert. Not feeling particularly hungry? Order the small size, if only to try at least one delicacy among the many on the menu.
Chic&Go, Via Montenapoleone, 25 (gallery entrance), Tel. 0039 02782648
Tagged with: #COOL RESTAURANT #ITALIAN FOOD
Swide will take you on a gustative journey of Italy’s regions through their typical dishes, one recipe at the thanks to La Cucina Italiana. This week we are headed to Tuscany, Central Italy, to teach you how to make pappa al pomodoro.
The origin of Piadina Romagnola, possibly one of the most characteristic Italian breads, told by possibly its biggest fan.