Have I told you already that I love food? I guess I did JToday, I have written up my account from the visit to the Milanese Ristorante Cracco run by the famous chef Carlo Cracco.
Milan is famous for excellent food and many restaurants awarded with Michelin stars. In Lombardy, the region where Milan is situated, there are as 63 Michelin- approved restaurants.
The Ristorante Cracco was founded in 2018 and is situated in a very prestigious part of the city, or the Galleria Vittorio Emanuele II. The place was awarded one Michelin star. The auteur dishes made by the chef are Milanese classics with a twist of modernity. Cracco loves egg dishes and culinary innovations.
Wine lovers will be pleased to hear that the restaurant cellar holds a few thousand bottles of the best Italian and French winesthat will perfectly suit the meals served here.
At Ristorante Cracco I had the opportunity to dry a 5-course meal and below you can find my thoughts about the experience.
Amuse-Bouche with finger food and rice chips
A very pleasant snack which lets you in on the style of chef Cracco. An interesting mix of textures and flavours.
Soft egg, Jerusalem artichoke, broccoli and smoked chestnut
Chef Cracco likes egg dishes and this is obvious. A perfect starter where all the ingredients matched perfectly – the crispy broccoli, delicious Jerusalem artichoke and mouth-watering egg were served in a way I had never tried before.
Saffron risotto is one of the signature dishes of Carlo Cracco (but, in fact, which of his dishes are not his signature style?). I have never eaten rice that was cooked and seasoned so well. It was a perfect, complete dish.
Veal knot, black cabbage, hazelnuts and artichokes
Excellent venison in great company. The dish may not have been large, but its taste was gtrully grand. I would gladly have a second helping 🙂
Chocolate dessert, vanilla and passion fruit mini pastries, coffe
Finally, something for the sweet tooth. The patissiere Carlo Cracco is a true master of his craft. The dessert had a well-balance sweetness to which stayed on my palate as a very pleasing aftertaste for a long time.
The wines that were served with the food: Ferrari Maximum, Soave Allegrini, Moma Igt 2016 Cabernet Sauvignon and Moscato D’asti Saracco.