Overcast - cool -12-15 deg
Milan - mostly we only pass through this city on our way further north to Mark's family town of Sondrio, but, we have a reason to spend a few days here this visit - we are catching up with our daughter who is attending the Bocconi University. We were of the understanding that she is studying here, but given her knowledge of local bars, restaurants and shops we are unsure of how much study is happening! However it is good to have first hand knowledge of all the 'cool' places to go.
We eat at a local trattoria, Cantina della Vetra www.cantinadellavetra.it and we feast on a selection of parma ham and breasola served with a pillow of fried pasta which resembles a roll. Opting for a simple risotto with a twist - my porcini risotto is cooked to perfection then pan fried resulting with a crunchy outside and perfectly creamy inside. The flavour rich with the porcini mushroom and parmesan cheese is intense. The menu in this homestyle tratorria is simple honest fare typical of the Italian cuisine - fresh seasonal porcini mushrooms.
Wandering around the city, you cannot help but be overwhelmed by the beauty of the architecture. Having seen the Duomo several times before, I am still in awe of the structure and amazed at the beauty of this incredible landmark every time. We are delighted to discover a Sicilian market tucked behind the main street and enjoy a freshly filled ricotta, plus a stop for another espresso - must be time for lunch?
Milan has a great tram system. Not quite sure how or where to purchase a ticket we just jumped on and off at our leisure - molto grazia Milano - we find our way to the Castello dating back to 1500. After a wander around the castle, our personal guide takes us for a gelato at possibly the best gelati store in Milan - Chocolat. As the name suggests there must be at least one or two varieties of chocolate gelato in this store -there were actually four chocolate varieties - chili chocolate, milk chocolate, dark 70% guarna and rum chocolate. So good is this gelati we visit again after dinner!
Milan is a beautiful city - filled with amazing history - helpful when you have first hand knowledge from a 'local', we wonder whether Nastassia will in fact come home - she loves this city.
skip to main |
skip to sidebar
Followers
Tognini’s CaféDeli
Milton
Milton Centro, Baroona Road
T: 3369 0915, F: 3876 2955
Open: Mon-Fri 7.00am-6.00pm;
Saturday 7.00am-3.00pm
Milton
Milton Centro, Baroona Road
T: 3369 0915, F: 3876 2955
Open: Mon-Fri 7.00am-6.00pm;
Saturday 7.00am-3.00pm
Sunday 8.00am-3.00pm
Tognini’s Trattoria
Spring Hill
Cnr Turbot & Boundary Streets,
T: 3831 5300, F: 3831 5311
Open: Mon-Fri 7.00am-6.00pm;
Sat-Sun 8.00am-3.00pm
Tognini’s Trattoria
Spring Hill
Cnr Turbot & Boundary Streets,
T: 3831 5300, F: 3831 5311
Open: Mon-Fri 7.00am-6.00pm;
Sat-Sun 8.00am-3.00pm
Tognini’s Espresso
Fortitude Valley
Fortitude Valley
20 Hynes Street
T: 07 3852 6230
T: 07 3852 6230
Open: Mon–Fri 7.00am–4.00pm
About the Togninis
Life is too short to eat bad food!
For the past 15 years we have lived our dream of offering fine food to the people of Brisbane through Tognini’s Deli at Milton, Tognini’s BistroCafeDeli at Spring Hill and Tognini’s CaféWineBar at the State Library of Queensland.
So how did a builder and a nurse end up running three of Brisbane’s finest delis? We used to throw the best dinner parties our friends had ever seen. All too soon we exhausted their palates and expanded their waistlines so much we had to find a new group of passionate foodies. We began with Togninis Milton Deli Café and kept growing with the ideal of offering great food, a great experience and the opportunity to learn.
Mark says: The cheese connection started with a childhood passion for big Italian cheeses such as gorgonzola, taleggio and parmesan. I’m happiest surrounded by giant wheels of parmesan, blocks of cheddar and logs of brie, drinking in the distinctive aromas in Tognini’s cheese room.
Narelle says: While Mark grew up with pastas and ravioli making, in my home the emphasis was on traditional baking and preserving. Every weekend Mum would bake and preserve. She was a ‘Vacola’ expert. It was honest cooking where the most extravagant thing would have been spaghetti bolognaise, but I learnt the skills of cooking amongst the smell of freshly cooked scones.
www.togninis.com
So how did a builder and a nurse end up running three of Brisbane’s finest delis? We used to throw the best dinner parties our friends had ever seen. All too soon we exhausted their palates and expanded their waistlines so much we had to find a new group of passionate foodies. We began with Togninis Milton Deli Café and kept growing with the ideal of offering great food, a great experience and the opportunity to learn.
Mark says: The cheese connection started with a childhood passion for big Italian cheeses such as gorgonzola, taleggio and parmesan. I’m happiest surrounded by giant wheels of parmesan, blocks of cheddar and logs of brie, drinking in the distinctive aromas in Tognini’s cheese room.
Narelle says: While Mark grew up with pastas and ravioli making, in my home the emphasis was on traditional baking and preserving. Every weekend Mum would bake and preserve. She was a ‘Vacola’ expert. It was honest cooking where the most extravagant thing would have been spaghetti bolognaise, but I learnt the skills of cooking amongst the smell of freshly cooked scones.
www.togninis.com
No comments:
Post a Comment