Milan – Ristorante Cracco

So we didn’t recover enough in time to do the 12 course tasting menu but that did open up the opportunity to have an item off the white truffle menu. Also tried veal kidney for the first time and while I thought I wouldn’t like it, I’m not a huge fan of a big slab of cow liver, now would probably be the best preparation possible. I was right and ate about 75% of it before got to be too much for me, not sure why since I love foie gras, all pates, sweetbreads. The truffle pasta was incredible and incredibly rich. First time having pork cheeks served with the fat on, very good and better than pork belly since more, firmer meat.

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Amuse: olive financier, two types of mousse (one was salmon), black sponge cake

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Rice cakes: saffron, beetroot, plain, squid ink. Fried shiso leaf and zucchini flower

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Cauliflower foam over scallop

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“caprese”: tomato gel, mozzarella cubes, olive oil

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Pork cheeks with shrimp and polenta chip

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Saffron risotto with bone marrow

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Taglioni with white tuffle

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Seabass with zucchini

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Veal kidney with uni

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Petite fours: banana macaroon, chocolate truffle, almond financier, fruit gel

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One thought on “Milan – Ristorante Cracco

  1. wattwurmnashi October 15, 2014 at 9:48 pm Reply

    Nice plating, a bit playful.

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