In an ever-evolving gastronomic landscape, the menus created by Borgia Milan stand out as real experiential journeys that invite diners to explore, taste and reflect on what cuisine can be: a moment of creation and rediscovery. With his new Natura and Truffle All Year menus, chef Giacomo Lovato invites us to let ourselves be surprised, and to give ourselves up to flavours that only a careful selection of seasonal ingredients can offer.
Chef Giacomo Lovato
For those who love to immerse themselves in the flavours of the land, the Natura menu, which consists of seven vegetarian dishes that vary depending on the availability of the raw materials, enhances the expression of each single ingredient. Among the appetisers, the squash tartare marinated with mustard and lemon avoids the cliches about vegetables, revealing a unique play between texture and flavours, with aromas of spices and herbs that embrace the dish.
The tribute to autumn continues with the barbecued artichoke with rosemary, lapsang and tarragon, while the art of matching flavours is exalted in the agnolotti del plin filled with chickpeas in a roasted vegetable sauce, which pays tribute to the Italian tradition, but with a new vegetarian interpretation.
Edoardo Borgia – Giacomo Lovato
The bronze drawn square spaghettoni cooked in a broth of flavours of the forest and raspberry powder is an evocative dish, like a walk in the trees. There is no lack of technical daring in the celeriac à la royale, with its vegetarian fois gras with tofu, miso, brandy, walnuts and dried fruit. The glaze recalls the flavour of meat, and the dish is enriched with black truffle. We must also not forget the barbecued cardoncello mushrooms on a bed of leeks and black garlic, sweet and sour mustard seeds, parsley oil and turnip greens. Dulcis in fundo, the lemon tart with bay leaf oil is astounding, while the mascarpone cream with porcini mushroom gelato brings our journey to a close with a note that envelops us, where the border between sweet and savoury dissolves in an unexpected finale.
Borgia Milano brings truffle to the forefront of a narrative that enhances classic dishes and more daring combinations alike, with the new Truffle All Year menu, which consists of five dishes. It opens with the delicate flavour of a pan brioche with lardo celtico, herbs and truffle honey. This is followed by a pigeon tartare with an anchovy source and juniper enriched with black truffle, or a classic Piedmontese Fassona tartare with barbecue oil and white truffle.
The first courses include saffron risotto with truffle butter and ravioli filled with a duck Genovese sauce, which stand out for their contrasts: sweetness and acidity intertwine, and the black truffle increases their complexity. We continue with a fillet of veal with Madeira and black truffle, in which the marriage between the earthy notes of the truffle and the star anise in the onion chutney offers an explosion of flavours. To finish, the classic tarte tatin with vanilla gelato continues the creative drive that terminates the entire menu.
Finally, there is the Psyche menu, with which chef Giacomo Lovato directly interacts with his guests, translating their propensities and emotions into unique dishes, and the Metamorfosi menu. This eight-dish tasting menu tells the story of the chef’s path, taking diners on a journey between the land and the sea.
The wine menu, which is curated by maître d’ and sommelier Andrea Saglimbeni, completes the entire experience with prestigious local and international labels, from Champagnes to red wines and from white wines to rosés.
Enjoy even more @ Borgia Milano
Articolo a cura di Lucrezia Doria