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 pale liver pudding
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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”
Meal in “Milanese” style
vegetables “in carpione” traditional recipe
Gorgonzola Macaron
Black truffle and tiramisù
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Inspiration born of the need to express myself, insights that with the naturalness of a gesture seek out a precise gustatory and experiential path leading to, and from, my Liguria but also all the other places in my life, with no spatial or temporal collocations and no boundaries.
Water, oil, lemon and liquorice
Black and white squid
Oyster, persimmons and cheek lard
Tripe of lamb, algae and caviar
Eel in “salsa bruna”
Passion fruit and bottarga fusillo
Buridda di stoccafisso
Tamarind pigeon
Fish “Sanguinaccio”
Coconut and chlorophyll
Topinambour and oil
Orange gratin and sea urchins
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À LA
CARTE
Starters
Ligurian shrimps a la plancia
tomatoes sauce Vierge and Pra basil Genovese biscuit
€ 48
Ligurian portrait
purple shrimps with perfume of basil and marjoram
Caprauna white turnip and caviar
€ 60
Slow cooked veal muzzle in sparkling wine
vegetables salad in sweet mustard, cucumber and black truffle
€ 40
Steamed foie gras from Mortara with savoy cabbage leaf
oyster cream and “cassoeula” sauce
€ 45
L'Orto di Lume
Citrus carrot and herbs gnocchi
pink grapefruit, ginger and coconut milk chantilly
€ 28
Fragrances, colours and tastes of an early autumn garden
perfumed extraction of Pure Cambodia Garcinia
€ 29
Topinambour in salt crust with hazelnut sauce and passion fruit
€ 30
First courses
Pesto risotto with tamarind snails
€ 32
Guinea fowl ravioli in “Cacciatora” style, river prawns and Italian sauce
€ 30
Baby lasagne, leeks of Cervere and black truffle
€ 32
Pumpkin ravioli and chinotto with turmeric steamed shrimps
€ 42
Fine black truffle spaghetti and anchovies sauce
€ 38
Fish
Natural cooked turbot
millefeuille of Verona celery with anchovy sauce
vegetable extraction sauce of Ligurian oil
€ 52
“Morone” fish à la plancia
baked beans and persimmon apple pulp
tasty beans cappuccino and fondant persimmons with sage
€ 48
Red mullet cooked in salamander
white celery heart cooked in white wine
veal strips glazed in mullet sauce
white mullet sauce and sea plankton
€ 45
Oven baked gurnard
and lemon flavored potatoes compost (for 2 people 1300 gr)
€ 130
Meat
Roasted veal chop with marjoram perfums (250 gr)
timbale of chards coasts with marine scents
cardoncelli mushrooms and fresh anchovies in light fried polenta
veal sauce with cardoncelli mushrooms ragù
€ 58
Ligurian style grey rabbit in modern sauce
the back stuffed with violet prawns and borage
the thighs cooked with Pigato wine in casserole
Albenga artichokes, thyme and wild black pepper
€ 48
Casserole stewed veal sweetbread glazed in its sauce
sweet onion cooked in coffee flavoured charcoal
scamorza cheese sauce and roasted scorzonera
Martini Bianco puffed onion soup and lemon peel
€ 45
Fillet of Piemontese bovine breed, Chateaubriand cut, casserole roasted
Rossini style served with foie gras, black truffle and Madeira sauce (for 2 people)
€130
Desserts
UNUSUAL VEGETAL
“Pasta sigaretta” and bitter cocoa powder
persimmon pulp, vanilla and turmeric endive
creamy persimmon apple
bitter chocolate stracciatella
coconut milk chantilly
€ 28
MERINGUE CAKE – TRIFLE
Oven cooked meringue, cardamom flavored
Genovese rhum-alchermes with trifle ice cream
vanilla and chocolate alcoholic Savoyard
modern trifle
€ 30
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
€ 32
ALBA WHITE TRUFFLE
Crispy…vanilla ice cream
Muscat zabaione and traditional balsamic vinegar
Ivoire chocolate tart and topinambour
€ 70
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
Topinambour and Ligurian oil
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
€ 50 (Selection of 5 desserts of your choice)