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Fresh porcini mushrooms at Porta Vittoria in Milan

La maniera di Carlo, in Milan, is celebrating a year of opening with the culinary revolution of his chef Lorenzo Santi, sketched a great menu of recipes with fresh porcini mushrooms, recipes with black truffle and foie gras recipes
La maniera di Carlo, Francesco Germani restaurant near Porta Vittoria in Milan, is celebrating a year of opening with the culinary revolution of his chef, Lorenzo Santi, sketched a great menu of recipes with fresh porcini mushrooms, recipes with black truffle and foie gras recipes. A valuable catalog that offered by the chef, that offers clients real jewels to be tasted. Among the main courses shine the risotto with red chicory and smoked cheese, stir with pumpkin and black truffle, the Mazara red shrimp dumplings, mushrooms flavored with vanilla, or the composition of lasagna with cuttlefish with bitter-sweet ratatouille, arugula pesto and clams water emulsified with calamari, anchovies and zucchini in batter light with sparkling wine on the tomato soup, fries Capesante on a bed of porcini mushrooms and black truffle and sauce of coral. In the uncooked dishes is enhanced the Borgotaro Porcino, PGI product, as is in the porcini Borgataro and summer scorzone Salad, carpaccio of scallops marinated in rum and thyme; in the case of second dishes the chef combines the sublime ingredients to unusual references, such as the sandwich of seared tuna, porcini mushrooms on foie gras, Venus rice at the Mediterranean and crunchy hearts. An attractive call that of La maniera di Carlo to immerse yourself in an automne gourmand. www.lamanieradicarlo.it

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