WHAT: Latteria di San Marco restaurant
WHERE: Via San Marco 24
WHY: Best food in Milan.
WHEN: Monday to Friday – no reservations
WHO: Maria and Arturo Maggi run the Latteria di San Marco restaurant with their sons Marco and Roberto. Tuscan born Arturo is the chef and his food is simply delicious, innovative and since 1998 he has been cooking with solid silver pans. The tiny interior is decorated with pictures, photos and artwork of roses. In the country, where the Maggis go for the weekend, Arturo possesses over a thousand rose bushes from which he dries the petals and you can drink and infusion of rose petals called Arturose. I have been going there for over thirty-five years, it’s like eating at home and for the trendy Brera residents it’s their local restaurant.
WHAT: Thin ribbons of celery root and carrots make the ideal low calorie first course or side dish.
WHAT: Eggs sunny side up are cooked in a sliver pan and are dusted with a generous helping of bottarga (fish roe), though Arturo says they are better eaten with truffles.
WHY: Cooking in solid silver pans takes away all the natural acidity the ingredient possesses, “Conclusion, a product cooked in a silver pan is not acerbic.” Arturo explains.
WHAT: The individual marmalade tart was crunchy, with a thin layer of custard under the bitter jam and delicious to taste.
WHAT: Even the check comes in a small solid silver frying pan.
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