Italy in a dish

“RISOTTO CARNAROLI ALL'OLIO NOCELLARA CON GAMBERI VI­OLA DI SAN­REMO E ORIGANO DI VENDICARI”

Italia Luxury - - Contents -

A tast­ing ex­pe­ri­ence from 'Il Luogo di Aimo e Na­dia' in Mi­lan

‘Carnaroli Gran Ris­erva’, a medium grain rice grown in Lom­bardy, is the only va­ri­ety used to make this risotto. The oil is ex­tra vir­gin made from green ‘Nocellara’ Si­cil­ian olives, boast­ing an in­tense green colour, a fruity aroma, hints of tomato and ar­ti­choke, and an af­ter­taste of al­monds. And what about the shrimp? In this recipe, the only ac­cept­able va­ri­ety is the pur­ple San Remo species, from the seas of Lig­uria, renowned for its ex­quis­ite, delicate flesh. The re­sult is a dish that is orig­i­nal and in­no­va­tive and cel­e­brates the best of Ital­ian culi­nary tra­di­tion. It’s not sur­pris­ing that this mar­velous risotto is fea­tured on the menu at ‘Il Luogo di Aimo e Na­dia’, a ref­er­ence point on the Ital­ian restau­rant scene for the past 60 years. Since its in­cep­tion, the restau­rant has main­tained its tra­di­tion of cre­at­ing con­tem­po­rary Ital­ian cui­sine. The fo­cus has al­ways been on ex­cel­lence and re­spect for prod­ucts, even when fash­ion dic­tated oth­er­wise. At Aimo e Na­dia you won’t find the caviar that was so pop­u­lar in Mi­lan in the eight­ies or to­day’s soughtafter sushi. What you will find are the best qual­ity sea­sonal toma­toes, choice meats and im­pec­ca­ble cook­ing. “Here,” wrote a critic, “you don’t go to taste flam­boy­ant dishes, you go to un­der­stand the mean­ing of good cui­sine.”

Photo © A.Mauri Ital­ian Gourmet

Il Luogo di Aimo e Na­dia Via pri­vata Rai­mondo Mon­te­cuc­coli 6, Mi­lano T: 02 416886 www.aimoe­na­dia.com

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