Cuisine in Milan

Events Menu

Da Cucina IN passion for culinary art and love for food come together to create unique and unforgettable experiences

MENU CUSTOMIZATIONS

The recipes in a cooking class activity have been studied and tested to have a uniform execution for simple cooking enthusiasts although supervised by professional chefs and to ensure success while respecting the pre-established timing.

Customizations are possible upon request but by potentially varying the duration and logistics of the activity and potentially implying further recipe development activities and selection of supplies, as well as the cost of the ingredients already included in the formats, such customizations may give rise to surcharges compared to the quotation received .

MANAGEMENT OF ALLERGIES, INTOLERANCES AND DIETARY REGIMES

In order not to limit the choice of those who do not suffer from it and for optimal management of the team building activity, which by its nature is different from a classic dinner in a restaurant, we suggest choosing from our proposal the recipes/menus that you like most regardless of allergies/intolerances/diet regimes but to communicate them to us so that we can ensure, at the time of dinner, that interested parties are served alternatives compatible with everyone's dietary needs.

CHRISTMAS MENU PROPOSALS

Appetizers:

  1. Beef tartare with soy mayo and black cabbage chips
  2. Shellfish soup on roasted leek medallion with prosecco sauce
  3. Fillo pastry basket with pumpkin foam and carrot and ginger gel (VEG)

 

First Courses:

  1. Semolina ravioli filled with pumpkin, sausage and amaretto on parmesan fondue and crunchy hazelnuts
  2. Home made orecchiette with Romanesco broccoli cream, marinated anchovies with grapefruit and sanded hazelnut crumble
  3. Raviolo with cornflower petals, ricotta with lemon zest served on turnip top foam (VEG)

Seconds:

  1. Japanese marinated beef tataki , served with vegetable noodles
  2. Red mullet fillet in a citrus bread crust, lemon gel and crispy potatoes
  3. Crispy oriental broccoli steak with marinated red onion petals and yoghurt sauce (VEG)

Sweets:

  1. Apple and cinnamon mousse with dried fruit wafer and Marsala custard sauce
  2. Honey panna cotta, pink grapefruit sauce and crunchy vanilla wafer
  3. Gingerbread tartlet, dark chocolate mousse and orange gel
  4. Panettone cannolo with mascarpone foam and citrus fruit gel

MILAN CHRISTMAS

  1. Thousand leaves of polenta with gorgonzola foam, with cabbage casoeula with red wine sauce and tomato concentrate (VEG)
  2. Candy filled with ossobuco on saffron cream and parsley sauce
  3. Mondeghilli with green sauce and crispy potato flan
 

 SPRING MENU

Appetizers:

  1. Sponge (spectacular spongy bread) with mushrooms with pumpkin cream and fennel oil (VEG)
  2. Cod medallion with herbs and songino sauce
  3. Beef tartare with soy mayo, caramelized figs, hazelnuts and celeriac cream

 

First Courses:

  1. Orecchiette with mushrooms, parmesan foam, and toasted hazelnut crumble (VEG)
  2. Black&white ravioli filled with creamed cod, pumpkin cream and caper powder
  3. Saffron ricotta gnocchi, Milanese glazed ossobuco cubes and gremolada sauce

 

Seconds:

  1. Brisè millefeuille with diced seasonal vegetables and citrus goat's cheese sauce (VEG)
  2. Salmon medallions with wasabi mayonnaise, broad bean sauce and caramelized pears
  3. Seared beef mashed potatoes purple caramelized onions and honey mustard sauce

 

Sweets:

  1. 100% chocolate mousse with lemon and mint jelly, toasted almonds and strawberry brunoise
  2. Basket of phyllo pastry with caramelized apple, cinnamon and custard
  3. Mascarpone mousse, soft coffee shortcrust pastry and cocoa jelly
  4. Dark chocolate cake with soft centre
  5. Vanilla ice cream, raspberry gel and almond brittle

 

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