Qualitaly_107

OCT. NOV. 2018 X How would you describe your kitchen using three adjectives? First of all Mediterranean, then classic with a touch of modernity. My recipes are based on the culinary tradition of Val Chiavenna from which I come, but also that of other Italian regions. I grew up in the kitchen and have always taken my inspiration from family secrets. Over time, my passion for the world of food and my experience have made my cuisine more national and less territorial. Today it is more modern and creative, but with an attentive eye on tradition. Can you tell us what’s on offer at Terrazza Palestro? The dishes are simple but well prepared and the menu is composed of typical Italian dishes finding its maximum expression in the creation of recipes of our territory offered in a creative way and fresh pasta prepared by hand. The selection of dishes changes according to seasonality and freshness. In this period, for example, I propose among the appetizers the tartare of prawns from Mazara with a minty touch combined with a tasty Caponatina alla Catanese with raisins and pine nuts; among the first courses the ravioli of Wagyu where Italian tradition meets the unique flavour of fine Japanese meat. Strictly homemade, these ravioli are then sautéed with cherry tomatoes and a touch of marjoram that gives it a typical Mediterranean flavour. When you took charge of the kitchen of “Terrazza Palestro” was there already this setting? No, there wasn’t this kind of cooking. The owner of the location, Davide Tarì and I, opted for an approach perhaps less “sophisticated” but more accessible thinking that it would be the best suited to satisfy a wide range of customers. Ours is not just a restaurant but a reality with many facets in which the work “à la carte” coexists with a strong presence of banquets related to the organization of events for which the location is well suited. Managing such a revolution is like facing a generational transition for a company. How did you do that? We gave ourselves time and acted very cautiously trying to do the right thing at the right time. Today we can say that it was the best way considering that the setting of our kitchen, combined with other commercial and marketing strategies, the attention to service and the organization of events, have fortunately generated a business which is growing constantly. What are the commitments of your working day? We offer various services: Terrazza Palestro is perfect for a relaxing lunch break, an aperitif served at the table, or a candlelit dinner in the beautiful summer dehor or in the elegant indoor rooms during the winter season. How do you manage this complexity? The basis of any type of work is organization. Over time, we have created a team made up of people of different roles and ages, succeeding in establishing a relationship of collaboration and trust between us. There’s always something to rush and improve, but between the office, the restaurant and the kitchen there’s a good feeling... we’re a great team! The Terrace of Via Palestro is a historical place. Now it is fashionable to have bars or restaurants “on the rooftops”... The Swiss Centre was founded in the 1950s and has been home to a restaurant on the top floor since the 1970s. In the last 15 years the goal of ‘La Terrazza’ has changed, and the location has begun to open to a wider audience. At the beginning it was difficult to reach the “Milanese” who was not used to going up to the upper floors for lunch or dinner. Today it is true that rooftops are a trend, for us this is a great advantage, but it is necessary to diversify and renew the range related to food and beverage proposals to stimulate and retain an increasingly demanding customer. And we, in my humble opinion, have succeeded! ______________________________ BOX CHESTNUT GNOCCHETTI WITH CASTELMAGNO CHEESE Ingredients for the gnocchi: 400 gr of potatoes 100 gr of white flour 100 g chestnut flour 2 egg yolks 40 gr of Parmesan cheese Salt, pepper and nutmeg to taste For the Castelmagno sauce: 300 gr of cream 150 gr of Castelmagno cheese Boil the potatoes in their skins. Then peel and mash them. Add the egg yolks, flours, Parmesan cheese, nutmeg, salt and pepper and knead until smooth. Flour the worktop, create rolls of about 2 cm in diameter. For the sauce, mix in a pan the cream and Castelmagno cut into cubes until you get a smooth cream. Cook the gnocchi in plenty of salted water and drain as soon as they come to the surface. Saute gently with the Castelmagno cream and serve. Chef Siro’s advice: “This is a typical country-style dish. If you don’t like the strong and intensive taste of Castelmagno you can replace it with a more delicate cheese such as Bitto or Casera and, if you dare, you can garnish the dish with a juilienne of truffle. Pairing wines: Barolo or Nebbiolo d’Alba ______________________________ MAGAZINE