NEWFOUND FLAVOURS BY APREA

FOOD & WINE TASTING

Newfound flavours by Andrea Aprea

In the heart of the Porta Venezia district the new Andrea Aprea Restaurant and the eponymous Caffè Bistrot have just opened.

>> Corso Venezia, 52 T: 02 38273030 www.andreaaprea.com

After 10 years as Executive Chef at Vun, 2 Michelin-starred chef Andrea Aprea is embarking on a new haute cuisine challenge. Of great scenic impact, with a panoramic window overlooking the Porta Venezia park and the city skyline, the restaurant on the top floor of the Fondazione Luigi Rovati covers 400 sq.m., with 36 seats and an open kitchen. Characterising its haute cuisine is the memory of the culture that has forged Italian cuisine and the knowledge of the territory. The wine and spirits list consists of 650 labels from all over the world, selected from the nobility of great wineries and small fine local realities.

TASTING

MAIO RESTAURANT, ITALIAN EXCELLENCE OF TASTE

Set in Milan’s most scenic spot, with a privileged view of the spires of the Duomo, Maio Restaurant is the spearhead of the Food Hall on the 7th floor of Rinascente. This exclusive location welcomes lovers of taste and offers an unprecedented culinary experience, capable of exalting the flavors of the Italian tradition and the most original contemporary cues. The icon-dishes, elaborated by Chef Luca Seveso and proposed in a creative key, find their best expression in combination with the prestigious selection of labels from Cantina Maio and the refined Champagne Bar inside the Restaurant. Quality, distinction and elegance make Maio Restaurant the perfect spokesperson for Italian excellence.

www.maiorestaurant.com

Obicà, not only

Mozzarella and Pizza

Where in Milan can you enjoy the best Mozzarelle di Bufala Campana DOP, pizza and traditional Italian dishes in a cosy and convivial atmosphere? Obicà Duomo (at the Food Hall on the 7th floor of Rinascente), and the new Obicà Cusani in the Brera district, offer a selection of seasonal dishes made with the best Italian ingredients, divided into six types: Mozzarella Bar, Pizza, Pasta, Salads, Main Courses and Desserts. At Obicà - which in Neapolitan dialect means “Here it is!” - the protagonist is Mozzarella (in the classic or smoked version or in the “bocconcini” format) made exclusively from buffalo milk. The selection of dairy products is completed by “Stracciatella”

PH © TIM ATKINS

and “Burrata” from Puglia and “Ricotta di Bufala”. Alongside dairy products, it is also possible to enjoy “Small Tasting” or “Gran Tagliere” of cold cuts. The Mozzarella Bar’s menu also includes leavened items such as “Gnocco Fritto”, “Focaccia” and “Crostini” in different variations, and another iconic dish: Pizza, prepared with stone-ground flour from 100% Italian wheat.

1. Obicà Duomo

Food Hall 7th Floor Rinascente Milano Piazza Duomo

2. Obicà Cusani

Via Cusani 1 www.obica.com

2

1

OBICÀ ALL OVER THE WORLD – The authenticity and genuineness of the best Italian products of which the Obicà Mozzarella Bar Group is a spokesman, can now be tried in no less than 20 restaurants around the world. In Italy, between Milan and Palermo, Florence and Rome, but also abroad, where the Italian soul is intertwined with a cosmopolitan spirit: London, Porto, New York, Tokyo, Osaka and Yokohama.