Chef Taglienti’s offer is nowadays a skillful game between re-reading and contamination, intuitions that from North to South, alongside the skeleton of Italian flavors and not only that, cross five different and yet extraordinarily coherent kitchens: from the very pure avant-garde distinguished by poignant acidity, to the uncompromising classicism of the French bases and sauces, passing through the hunt, in order to arrive today to the rediscovery of the great Italian tradition and of great forgotten recipes, without overpassing the vegetables, the new protagonist for the present and future gastronomy.
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Italy is at the heart of everything today, Italy as the ultimate culinary mission and espression, Italy as the desire to convey, with excellence, the sensibility and ability to read the essence of terroir and raw material. “TAGLIENTI racconta TAGLIENTI” is my personal narrative, but it is also a game, a memory game, a succession of tastes and emotions, memories, perfumes, our cultural hinterland, our inheritage that finally meets evoution…‘à la Taglienti’.
Water, oil, lemon and licorice
Cuttlefish in black and white
Saltimbocca alla romana
Mortara foie gras in steamed cabbage pastry
tepid cream of oyster and cassoeula sauce
Traditional Bolognese style lasagne
Fried morone fish with salmoriglio sauce
Quintessence of ‘tocco alla Genovese’
Sweet fried milk
Mushroom cappuccino with liver royale
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Milan as a synonym for energy, new ideas and diversity. Milan as tradition, fusion and internationality. My proposal is not a simple repurposing of the territory and of the great dishes of old, but an original and innovative reinterpretation, ‘alla Taglienti’. It redraws the characteristics of the already known, while always respecting unknown flavors and, at the same time, reminiscences of the past that enhance each other.
Taglienti style “Ossobuco”
Slow cooked veal muzzle in sparkling wine
mustard salad, cucumber and black truffle
Mushrooms cappuccino with liver royale
Borage raviolo with Italian ragù
Saffron risotto with veal sweetbread in “gremolata”
Veal in “Milanese” style
vegetables “in carpione” traditional recipe
Gorgonzola Macaron
Black truffle and tiramisù
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À LA
CARTE
Starters
SHRIMPS
sea urchins millefeuille, tomato, basil
€ 65
PURPLE PRAWNS
white rape, “Kaluga Amour” caviar
€ 65
VEAL MUZZLE
oyster sauce, fruit mustard, chickpeas and black truffle
€ 45
QUAIL
quail’s egg, liver cappuccino, artichoke from Albenga
€ 48
First courses
PESTO RISOTTO
snails with tamarind sauce
€ 42
GUINEA FOWL RAVIOLI
river prawns, vegetable paysanne, salsa ricca
€ 40
PUMPKIN RAVIOLI
amaretti di Sassello, chinotto, turmeric shrimps
€ 42
SPAGHETTI
rosé champagne sauce, lobster, black truffle
€ 65
Fish
TURBOT
Verona celery, mono Arabica personal blend, vodka infusion
€ 55
RED MULLET
white celery, hare ravioli, salmì red mullet sauce
€ 58
SOLE
bottarga, wood sorrel, maitre d’hotel sauce (for 2 pers.)
€ 140
Meat
VEAL CHOP
Storo polenta, chard, whisky sauce and black truffle
€ 65
GREY RABBIT
purple prawns, borage, Taggia olives, Ligurian sauce
€ 48
VEAL SWEETBREAD
onion soup, scorzonera, pasta timballo and scamorza
€ 52
ROSSINI FILLET
Périgueux sauce (for 2 pers.)
€140
Desserts
UNUSUAL VEGETAL
“Pasta sigaretta” and bitter cocoa powder
clementine and turmeric endive
creamy clementine and wild black pepper
white chocolate, green olives and mandarin sorbet
coconut milk chantilly
€ 32
MERINGUE CAKE – OMELETTE SURPRISE
Oven cooked meringue, cardamom flavored
Genovese rhum-alchermes with trifle ice cream
vanilla and chocolate alcoholic Savoyard
modern trifle
€ 32
PUFFED BISCUIT – GRAND CRU OF CHOCOLATES
Abinao puffed biscuit, guacamole and lemon mousseline
anamelaca Guanaja
creamy Ivoire and personal blend Luigi Taglienti Illy coffee
Macaé ice cream
cabbage millefeuille and Caramelia
Araguani truffle and cocoa beans
€ 35
BLACK TRUFFLE
Crispy…vanilla ice cream
Muscat zabaione and traditional balsamic vinegar
Ivoire chocolate tart and topinambour
€ 50
GRAND DESSERT LUIGI TAGLIENTI
Hibiscus, tarragon pink grapefruit and beetroot
Bitter herbs chlorophyll, coconut milk chantilly and oyster
White chocolate, pineapple, celery and sea urchin broth
Oli and bergamotto
Banana with cloves, black truffle and amaretto mou
Sweet fried milk, modern
Chocolate soufflé with chocolate ice cream
Terrestrial crust, coffee perfume
White onion soup with Martini Bianco and lime
Madagascar vanilla ice cream
€ 70
€ 55 (Selection of 5 desserts of your choice)