Italy

Lombardie

Milan

A thirty-year-old Neapolitan by birth and Roman by adoption, I left a career in civil engineering to follow my true passion: cooking. A graduate of ALMA, the International School of Italian Cuisine founded by Gualtiero Marchesi, I have worked in kitchens across Italy, collaborating with renowned chefs such as Cristina Bowerman and Fulvio Pierangelini.

Crisp mussels in a light golden batter, served with a delicate artisanal mayonnaise, enriched with aromatic, green and subtly nutty notes.

Fried mussels with handmade mayonnaise

Handmade big tortellone filled with ricotta and finely chopped spinach, served with browned butter and a hint of nutmeg.

Tortellone ricotta e spinaci

Artisanal tagliatelle in a creamy Alfredo sauce with alpine butter and Parmigiano Reggiano.

Tagliatelle Alfredo

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.

Tortellone, burrata, lemon, butter and anchiovies

Seared amberjack (depending on availability) fillet with butter-whipped potato cream and thinly sliced pumpkin carpaccio for a balanced flavor and texture.

Amberjack, potato cream and pumpkin

Handcrafted sorbet from one of Milan’s finest gelaterias, served with a house-made red berry sauce.

Chocolate sorbet (subject to availability)

A carefully curated selection of seasonal dishes showcasing the finest ingredients

Four-course menu

From fine dining to flour-dusted hands: ten years of kitchen experience, three devoted to fresh pasta.

Menus de Chef Claudia Panariello

Four-course menu