Chef Claudia Panariello
(Profil ansehen)
Four-course menu
A carefully curated selection of seasonal dishes showcasing the finest ingredients
Hinweis auf Chef Claudia Panariellos Fähigkeiten und Spezialitäten
ShareA carefully curated selection of seasonal dishes showcasing the finest ingredients
Fried mussels with handmade mayonnaise
Crisp mussels in a light golden batter, served with a delicate artisanal mayonnaise, enriched with aromatic, green and subtly nutty notes.
Tortellone ricotta e spinaci
Handmade big tortellone filled with ricotta and finely chopped spinach, served with browned butter and a hint of nutmeg.
Tagliatelle Alfredo
Artisanal tagliatelle in a creamy Alfredo sauce with alpine butter and Parmigiano Reggiano.
Tortellone, burrata, lemon, butter and anchiovies
Delicate hand-made tortellone of fresh egg pasta, filled with creamy Apulian burrata lifted by a hint of lemon, finished in a silky butter sauce enhanced with the depth of Cantabrian anchovies.
Amberjack, potato cream and pumpkin
Seared amberjack (depending on availability) fillet with butter-whipped potato cream and thinly sliced pumpkin carpaccio for a balanced flavor and texture.
Chocolate sorbet (subject to availability)
Handcrafted sorbet from one of Milan’s finest gelaterias, served with a house-made red berry sauce.
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Über Chef Claudia Panariello
From fine dining to flour-dusted hands: ten years of kitchen experience, three devoted to fresh pasta.