IN SHORT
merits
- A kitchen with excellent raw materials
- An intimate and reserved environment
DEFECTS
- Long waiting times
- some dishes succeeded others less
The quiet trattoria, a Roman gateway to Milan, with so much future
But have you ever wondered the life of a restaurant in the outskirts of Francescana? Maybe normal, perhaps it is only for us' gastrostripped' considered a problem. In fact, this would seem to be the case for the Maggese, a tiny local restaurant located a stone's throw from Trippa, one of the coolest restaurant and farmhouse of the moment in Milan. Apart from jokes, there is a living and vegetative world in which restaurants are not only known to the most enthusiasts. There are also places that hide angles of true intensity such as this Maggese, not yet famous to the chronicles of tam-tam gourmetPerson of fine palate, expert in wines and food. Term currently fits in with a creative and avant-garde idea applied to the gastronomic world........
We are in Via Lattuada, a crossroads of Viale Monte Nero, about 200 metres from the multi-blazoned Trippa. In a former city workshop, already this has its charm, Lodovico Rosselli has opened his small wedding favors (16 seats) in which, with a help in the hall, promulgates every evening his one-man-show personal, with many high and some small forgivable flaw. A kitchen, even if simplified for obvious reasons, composed of excellent raw materials and enviable technique. Few blankets, high quality raw materials, well-cooked kitchen. A deliberately simple and laced wine list, a choice of wines with few references but all interesting. And a very unsavoury and very competitive account, considering the area and local.
A kitchen, we said, that every now and then makes some mistakes, such as the excess of spicy in tartareLa tartara steak (also known as tartar meat, steak tartare or more commonly tartare) is a dish based on beef or horse meat minced or finely chopped and eaten raw. The recipe provides that after being chopped, the meat must either marinate in wine or other spirits or lemon juice is added and... and in quail, but that makes its workhorse immediacy, quality and fresh and vivid execution. Even in quail, the oil flavored with thyme provides a unique touch, as well as in the thyme tartare, the bittersweet meatballs are indeed a small work of art. Good and elegant the Landes duck breast finely flavored with soybean and gingerLo ginger (Zingiber officinale Roscoe, 1807) is a herbaceous plant of the Zingiberaceae (the same family of Cardamomus) native to the Far East. Cultivated in the whole tropical and subtropical strip, it is provided with fleshy and densely ramified rhizome, from which depart both long sterile and hollow stems, formed by lanceolate greasy leaves, and short fertile scapi, carrying yellow-greenish flowers with dots..., which sins only of slight toughness in cooking (perhaps excessive). Excellent revisiting lightened, but not too much revisitation, of the pizzocchero.
Ludovico, a great enthusiast, after his studies in biology, has done a lot of work between Pont de Ferr, Bulgari and Trattoria del Nuovo Macello. A solid foundation that we can all see, we trust this small business of a young and very interesting chef.