12 October 2022
Armani/Ristorante Autumn menù
The new gourmet proposal of Armani/Ristorante for the fall season
Milan, 3rd of October 2022 – Tradizione in evoluzione, Presente e La mia cucina vegetale
are the three new tasting itineraries proposed by Armani/Ristorante, recommended in the
2022 edition of the Michelin Guide Italy.
The menu brings to the table the themes dearest to Executive Chef Francesco Mascheroni
and accompanies guests into the new season through ingredients that adorn dishes with
autumnal flavors to be enjoyed in the panoramic setting of floor 7 of Armani Hotel Milano.
Essential and linear, Francesco Mascheroni’s cuisine works by subtraction to get to the
essence of the raw material.
Fish and meat are the protagonists of Tradizione in evoluzione, a 6-course menu that travels
from north to south giving new interpretations, colors, and shapes to typical recipes such
as Trippa (seafood), Tarte Tatin, or products such as Michetta which becomes a choux
pastry with burrata di Andria, mackerel and Amalfi lemon jam.
Presente is a mature proposal, rich in suggestion and creativity. The chef moves nimbly
between seafood and land dishes with a particular focus on fish, with Scallops, Spaghetti
di Gragnano with sea urchins and caviar, or Coda di …
Milan, 3rd of October 2022 – Tradizione in evoluzione, Presente e La mia cucina vegetale
are the three new tasting itineraries proposed by Armani/Ristorante, recommended in the
2022 edition of the Michelin Guide Italy.
The menu brings to the table the themes dearest to Executive Chef Francesco Mascheroni
and accompanies guests into the new season through ingredients that adorn dishes with
autumnal flavors to be enjoyed in the panoramic setting of floor 7 of Armani Hotel Milano.
Essential and linear, Francesco Mascheroni’s cuisine works by subtraction to get to the
essence of the raw material.
Fish and meat are the protagonists of Tradizione in evoluzione, a 6-course menu that travels
from north to south giving new interpretations, colors, and shapes to typical recipes such
as Trippa (seafood), Tarte Tatin, or products such as Michetta which becomes a choux
pastry with burrata di Andria, mackerel and Amalfi lemon jam.
Presente is a mature proposal, rich in suggestion and creativity. The chef moves nimbly
between seafood and land dishes with a particular focus on fish, with Scallops, Spaghetti
di Gragnano with sea urchins and caviar, or Coda di …
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