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My gastronomic journey to Milan, trends and discoveries

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The Italians eat more and more away from home, a 80% it does at least once a week. From them, a 93% It corresponds to a profile of young people and, every day more, This fact plays an important role in their social identification.

Again, I could travel with some colleagues on a trip organized AECOC to visit successful concepts in the exciting city of Milan.

It is very interesting to see how los grandes de la moda se están acercando al foodservice, marcas como Prada, Gucci, DSquared2 O Bvlgari están apostando por asociarse con chefs de renombre para implantar su marca en este sector. And as the capital of fashion and that continuous exposure to external causes Instagram Be a key factor for business success.

As for trends, perhaps they follow the same parameters as the major European cities. The consumer ha interiorizado la importancia de comer sano but, on the other hand, He is aware that it is not easy as it should introduce products that are not of their culture. And we know that the Italians have a hard time divest its roots. Aunque sí es cierto que Milán es la ciudad de toda Italia que está más abierta a los new concepts based on a healthy eating style trend ‘clean eating’.

Es muy interesante comprobar como los grandes de la moda se están acercando al foodservice, marcas como Prada, Gucci, DSquared2 o Bvlgari están apostando por asociarse con chefs de renombre para implantar su marca en este sector. And as the capital of fashion and that continuous exposure to the outside it makes Instagram is a key factor for business success.

It is very curious that no strings join in his letter pasta and pizza, as in Spain. If you eat paste, no comes pizza. That is to say, for them is not an Italian formula. So almost every pizza we could visit his letter accompanying salad and pizza just some incoming. The pizza is becoming even more sophisticated and is very successful.

On the other hand, the tendency of trattorias always has again become fashionable, respecting their traditional food and no frills decor.

It is very curious that no strings join in his letter pasta and pizza, as in Spain. If you eat paste, no comes pizza. That is to say, for them is not an Italian formula. So almost every pizza we could visit his letter accompanying salad and pizza just some incoming.

What never gets old, yes, throughout Italy are the gelaterias, one of the icons national food. And finally, the bread is reliving his big moment with artisan bakeries with their own yeast mother bakers and proud of their profession.

Issues Pizza, the flagship product

Before citing some of the restaurants we visited, I would like to digress and talk a little more of its flagship product: Pizza.

Italian consumes a lot of pizza, both at home and in restaurants, they work one excellent raw material, the guarnición with product Premium and it is important to note the different types of pizza consumed.

In the south, mainly the so-called ‘napolitana’, light and very digestible, made with yeast and very long handcrafted. Normally, It is made in a wood oven 400 degrees.

In central and northern Italy, it also consumes the 'napolitana’, the ‘romana’, ‘pizza al taglio’, and 'thin pizza’ which is a version of the Roman made about 300 degrees for two minutes; la gourmet, which works with different grains and ingredients of the highest quality, is the most important trend in Italy.

In the south, mainly the so-called 'Neapolitan', light and very digestible, made with yeast and very long handcrafted. Normally, It is made in a wood oven 400 degrees.

As you can see I have not spoken practically dough, what I can say and I think that I will understand- is that en Spain are accustomed to taste fresh pasta and gourmet stuffed with a variety of sauces offer top quality.

I would also like to emphasize some peculiar details that I have seen in restaurants:

  • ATMOSPHERE

predominates industrial, ancient and simple. For example, en muchos locales el mobiliario que decora la sala son sillas y mesas antiguas tipo colegio. It is also the chic fashion industry and Spain.

  • EXHIBITORS

The predominant material in any exhibitor who works a quality product is normal, and the taglio pizza is always going on wooden base. Marble is synonymous with luxury, de calidad y lo trabajan con una gran variedad de importación y con unos colores espectaculares. Exhibitors always very well lit..

The predominant material in any exhibitor who works a quality product is normal, y la pizza al taglio va siempre sobre base de madera. Marble is synonymous with luxury, de calidad y lo trabajan con una gran variedad de importación y con unos colores espectaculares. Los expositores siempre muy bien iluminados.

  • FRESH PRODUCE

Not complicated by having a wide variety of products, prefieren apostar por menos cantidad y máxima calidad. The pizzeros select a high quality whole tomato, that makes a difference.

Cafeterias bet on ice creams 100% natural, injected homemade croissant, pan de masa madre o postres artesanos. Trattorias or restaurants opt for level but few dishes cool of the day.

  • HOURS AperturA

According area, You can find establishments close at 10 night and many pizzerias or trattorias for example open only in the afternoon of 16 a 24 hours. It is important to book in advance as they are very busy premises.

Industrial predominates, ancient and simple. For example, en muchos locales el mobiliario que decora la sala son sillas y mesas antiguas tipo colegio. It is also the chic fashion industry and Spain.

  • DELIVERY

They can constantly see cyclists Deliveroo. The emergence of Delivery is unstoppable as in Spain and across Europe.

  • LOCAL monoproduct

The franchise is not well established in Italy. Nevertheless, Milan yes they are gaining strength, Like other major cities in Europe, the local monoproduct.

For example, piadinas premises visited or one that focused exclusively on the most popular Italian dessert, tiramisu.

For example, piadinas premises visited or one that focused exclusively on the most popular Italian dessert, tiramisu.

This place is called Marcherpa (Mascarpone en Italian) and serves tiramisu 3 shapes: the classic, Flavored and tailor-made, todo fresco y realizado diariamente.

Recommended restaurants

Personally restaurants my recommendation that you should stop watching if you're traveling to Milan, according to the time of consumption it is varied through the different areas and concepts that can select.

ELEGANT AND LUXURY

CRACCO

He Michelin Star chef and Masterchef, Carlo Cracco with his wife Camilla, responsible for MK Group, just opened this luxurious restaurant on the Galeria Vittorio Emanuele II, the most luxurious area throughout Italy. Building of 4 plants. In the basement is hosting a spectacular wine cellar, on the street floor terrace bar area to the Gallery next to 'Prada', On the first floor kitchen and restaurant, Finally on the second floor event space with a balcony to the Galeria Vittorio Emanuele II. One has a tasting menu € 170.

Carlo and his wife, fashionable couple in Italy, nos atendieron personalmente y fueron unos excellent hosts.

Michelin Star chef and Masterchef, Carlo Cracco with his wife Camilla, responsible for MK Group, just opened this luxurious restaurant located on the Galeria Vittorio Emanuele II, the most luxurious area throughout Italy.

CHARLES AND CAMILLA

Is the gastrobistro and cocktail bar the same couple, serving contemporary Italian cuisine in an elegant place with industrial environment. It has a central table 65 people. Opens only at night and the average price is 70 €.

It is certainly one of the most beautiful areas of Milan.

It is the gastrobistro and cocktail bar of the same pair, serving contemporary Italian cuisine in an elegant place with industrial environment. It has a central table 65 people. Opens only at night and the average price is 70 €.

CERESIO 7

Italian food with a modern luxury hotel room. Son 1400 m2 situated on the roof of a hotel with a great view of the city and two swimming pools.

He famous chef Elio Sironi He joins with his three partners this time with the designers of the brand Dsquared2.

If you want to see "beautiful" people do not hesitate to visit. Its average ticket is between 50 € -80 €.

Italian food with a modern luxury hotel room. Son 1400 m2 situated on the roof of a hotel with a great view of the city and two swimming pools.

TRATTORIA TRIPPA

HE chef Diego Rossi Michelin Star ran a restaurant, but got tired and decided to open this trattoria where simple ingredients, glow in your hands.

Trattoria serving homemade regional cuisine, but he has gotten all the awards in the food guides. As the chef himself told us "get to eat amazing" and certainly this has led them to be trend and having to book more than 1 month in advance. The average ticket is 45-50 €

Chef Diego Rossi ran a restaurant Michelin Star, but got tired and decided to open this trattoria where simple ingredients, glow in your hands.

Pizzerias

DRY

Coctelería pizzeria very successful in a chic industrial environment. One of the favorite places for the Milanese, both for its interesting version of the traditional pizza inspired by Naples as an elegant bar.

They have created a sophisticated atmosphere and include an ambitious program of visual art "r" effectively, modern pizzeria. Large place for some 220 diners. average ticket between 25-30 €. Letter short but high quality pizza. truly spectacular.

Cocktail bar and pizzeria very successful in a chic industrial environment. One of the favorite places for the Milanese, both for its interesting version of the traditional pizza inspired by Naples as an elegant bar.

BERBERE

pizzeria more Traditional with a simple decor and atmosphere, but the quality of their products is outstanding. They have about 10 locales 2 of them in London. In Via Sebenico, that we visited was open only at night and usually give a 200 daily dinners.

Pizzas and serve them cut into portions to share. Average price 20-23 €. Perhaps one of the best pizzas I've ever eaten ...

traditional pizza with a simple decor and atmosphere, but the quality of their products is outstanding. They have about 10 locales 2 of them in London. In Via Sebenico, that we visited was open only at night and usually give a 200 daily dinners.

other restaurants

PRINCE

created ago 30 years in Milan, It is just associated with Starbucks. I met this concept in London's Soho and loved. Fast casual concept with high quality product and craftsmanship. do not stop visiting your local Flagship Milan Piazza XXV Aprile.

By the way, right in front of this place is Eataly, product market 100% Italian will soon reach Spain.

created ago 30 years in Milan, He is just associated with Starbucks. I met this concept in London's Soho and loved. Fast casual concept with high quality product and craftsmanship. do not stop visiting your local Flagship Milan in Piazza XXV Aprile.

ITALIAN cioccolat

family business currently has 32 shops worldwide. He born as an artisan ice cream shop, but its founder did not want it to be seasonal and combined it with chocolate.

He chocolate is handmade and the many local produce in the store. The place we visited in Via Edmondo de Amicis luxury approaches, all marble, with an atmosphere and enclosed terrace that leaves no one indifferent. One of the few organized restaurant concepts based in Milan.

family business currently has 32 shops worldwide. He born as an artisan ice cream shop, but its founder did not want it to be seasonal and combined it with chocolate.

SANDWICH RIGHT

Founded in Milan ago 18 years focuses on providing the authentic panino: quality ingredients and craft. Sandwiches and salads made at the time in the segment Premium. Local pretty good atmosphere.

Founded in Milan ago 18 years focuses on providing authentic panino: quality ingredients and craft. Sandwiches and salads made at the time in the segment Premium. Local pretty good atmosphere.

I hope this summary has been os moving my feelings and even your imagination has traveled to this fantastic city, where every corner can surprise you by its monumental wealth, for its variety and current affairs in the world of fashion and, Of course, for his gastronomic wealth. Una gran experiencia de la que todos podemos aprender muchas cosas.

My gastronomic journey to Milan, trends and discoveries
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About the Author

Javier florist

Founder and CEO of The mafia sits at the table, Italian franchise restaurants near 40 establishments in Spain.

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