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Best Restaurants to Eat at During iSaloni 2022: A Top 10 Selection is going to be today’s topic. iSaloni is back for the 60th-anniversary edition and promises to be bigger and better than ever. We gathered a selection of the finest restaurants for you to eat at during the fair. You can also find here the top 10 hotels in Milan.
Langosteria serves some of the greatest fish and crustaceans in the city in an elegant setting. But don’t anticipate stuffy formality here: the delightful sea-inspired decorations give Langosteria a warmth that is rarely found in high-end fish restaurants. Try the Catalan-style main dishes, particularly the Catalan-style king crab. If you prefer your seafood raw, choose from the outstanding oyster collection or order one of the raw-fish platters, which include rarities like red shrimp caught in the deep Mediterranean waters near Sicily.
Pescaria, with its all-white interiors and fisherman-basket lampshades, is packed with fashionable locals willing to brave the long lines for a bite of the restaurant’s transcendent sandwiches, which combine the freshest seafood with an array of unexpected ingredients such as pesto, fried turnip greens, and crunchy artichokes. Choose the classic octopus sandwich – the gently fried octopus is the perfect combination of crispy and juicy, and it goes nicely with thick ricotta cheese.
This traditional Porta Romana trattoria serves Calabrian cuisine to a constantly crowded dining room of locals. The restaurant’s signature dish is spaghettoni alla tamarro, fresh pasta with tomato sauce and n’duja sausage, a spicy spreadable sausage paste composed of pig shoulder and belly, as well as organ meat. If you’re a vegetarian, try the parmigiana di melanzane, the Italian forerunner to the renowned Italian-American dish eggplant Parmesan – it’s a gooey reminder that the original is nearly always superior.
Ratanà, a restaurant in Isola founded by the inventive chef Cesare Battisti, serves the greatest contemporary variations on traditional Milanese food. His risotto alla Milanese con ossobuco (saffron risotto with braised veal shank) is silky smooth and vibrant in colour and flavour. Battisti’s use of Lodigiano cheese, which is sweeter than Parmesean, adds a deeper flavour to the normally creamy meal.
The simplicity of rustic Tuscan and Ligurian cuisine is combined with the drama of classic Milanese interior design in this old guard restaurant (the dining room was designed by the infamous architect Renzo Mongiardino). The broad menu focuses on seafood, with dishes like as paccheri with swordfish and eggplant, a large range of raw carpaccio and tartare, and market-fresh fish that arrives at the table entire and is served with theatrical flair.
Owners Aimo and Nadia Moroni have been running Il Luogo in the slightly out-of-the-way Bande Nere neighbourhood since 1962. They’ve amassed many locations and two Michelin stars over the last 50 years. The restaurant’s tradition of beautifully innovative dishes is now carried on by daughter Stefania Moroni and head chefs Alessandro Negrini and Fabio Pisani. Choose from one of three tasting meals or eat à la carte from a menu that includes dishes like semolina ravioli with codfish, risotto with zucchini flowers, purple shrimp and burrata, and squid in ink sauce from the Adriatic.
Erba Brusca is a rural refuge with a modest menu that emphasises ingredients from the adjacent garden, connecting guests with the earth. This laid-back hangout is especially popular on weekends when Milanese flock to the countryside and mountains that surround the city. Although the menu varies frequently, spaghetti with mussels, truffles, and wild sorrel is a consistent favourite (erba brusca). It goes well with natural wine from the carefully picked list.
Diego Rossi, one of the town’s most popular chefs, has set out to honour offal, making unfussy interpretations of tripe, kidneys, liver, heart, lung, and sweetbreads; the menu changes daily depending on what’s in season. With more traditional meals, the chef also caters to less daring eaters and vegans. Aside from the vibrant designs and flavours, what distinguishes Trippa is the welcoming ambience created by Rossi’s business partner and front-of-house expert Pietro Caroli.
28 Posti – called after the 28 seats at the Navigli-side restaurant – leads the pack with an inventive, contemporary touch on Italian food influenced by chef Marco Ambrosino’s background in Procida, an island just off the coast of Naples. Ambrosino is also influenced by his time at Copenhagen’s NOMA; the continuously changing menu includes dishes like a charred onion with fermented wild strawberries, rigatoni tossed in miso, and savoury desserts flavoured with bee pollen, coal, and bottarga.
This relative newcomer in the Navigli area’s canal-side Navigli district is already creating a name for itself. Expect rich flavours and unexpected flourishes in seasonal variations largely inspired by traditional Lombardian fare (the Northern Italian area in which Milan is located). Though the seasonal short menu fluctuates, previous offerings have included duck liver brioche with caramelised onions, roasted pumpkin with goat cheese and sesame, and octopus with hog cheek and foraged greens. The well-researched wine list, which includes a small selection of small producers and natural wines, is also noteworthy.
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