Post by jameshoff on Mar 16, 2024 5:52:40 GMT
A Stars and Stripes dinner in Milan, at the Rivington, the New York-inspired restaurant, the first in Italy. A menu that celebrates Italian delicacies with an American twist, with the typical taste and quality of the Bel Paese. Spaghetti & Meatball, Crab & Pulled Pork, Stuffed Buttons, Risotto with Clam Soup, Banana Split2.0, Red Maritozzo are part of chef Guglielmo Giudice's menu, to be accompanied with wines or cocktails. Eating in Milan ranges between international culinary traditions, creating a mix of flavors and influences that delights the palates of gourmets. One of the places where this crossroads of cuisines finds expression is the Rivington restaurant, a culinary gem that brings the heart of New York directly to lively Milan.
This restaurant, the first in Italy with New York DY Leads inspiration, offers a unique gastronomic experience, created with the talent of chef Guglielmo Giudice. The welcoming atmosphere of the Rivington takes you straight to one of Manhattan's restaurants with views of the New York skyline. The menu offers traditional American cuisine, with a twist that enhances the flavors and originality. Spaghetti & Meatballs: The Italian-English Stars and Stripes Tradition Spaghetti with meatballs represents a perfect example of how American cuisine has deep roots in the Italian culinary tradition, particularly in the South. This dish was imported to the United States by the first Italian immigrants to New York, becoming a classic loved by all.
Chef Giudice reinterprets this delight with a spaghettone from Gragnano, enriched with a tomato sauce made with a 5-day fermentation cooked with a touch of white wine and a light touch of soy sauce. The meatballs, made with veal and beef, Luganega and mortadella, are then creamed with extra virgin olive oil and lime butter. Crab & Pulled Pork: A Bold Start to a Meal The “Crab & Pulled Pork” appetizer is a creative reinterpretation of the classic “Surf and Turf”, however brought at the beginning of the meal, a bolder twist on the dish without losing the original concept. The pork neck, cooked sous vide at 64° for 24 hours with spices and aromatic herbs, combines with the crab meat, seasoned with a veil of demi-glace, creating a surprising combination of flavours.
This restaurant, the first in Italy with New York DY Leads inspiration, offers a unique gastronomic experience, created with the talent of chef Guglielmo Giudice. The welcoming atmosphere of the Rivington takes you straight to one of Manhattan's restaurants with views of the New York skyline. The menu offers traditional American cuisine, with a twist that enhances the flavors and originality. Spaghetti & Meatballs: The Italian-English Stars and Stripes Tradition Spaghetti with meatballs represents a perfect example of how American cuisine has deep roots in the Italian culinary tradition, particularly in the South. This dish was imported to the United States by the first Italian immigrants to New York, becoming a classic loved by all.
Chef Giudice reinterprets this delight with a spaghettone from Gragnano, enriched with a tomato sauce made with a 5-day fermentation cooked with a touch of white wine and a light touch of soy sauce. The meatballs, made with veal and beef, Luganega and mortadella, are then creamed with extra virgin olive oil and lime butter. Crab & Pulled Pork: A Bold Start to a Meal The “Crab & Pulled Pork” appetizer is a creative reinterpretation of the classic “Surf and Turf”, however brought at the beginning of the meal, a bolder twist on the dish without losing the original concept. The pork neck, cooked sous vide at 64° for 24 hours with spices and aromatic herbs, combines with the crab meat, seasoned with a veil of demi-glace, creating a surprising combination of flavours.