Monday, November 5, 2012

Last day in Milan, One last Bollito Misto at Al' Less

Last night, after multiple days of exhausting parties in Modena and Bologna I walked into Al' Less on a rainy Sunday night in Milan.  I knew we weren't going to walk far for dinner and luckily it was located quite close to Piazza Piola where I was staying with an Italian friend.

As soon as you step into the place you feel a rush of creative energy as the building is decorated very artistically and precise.  After this it is normal to feel a great appetite striking you the moment you smell the aromas from the kitchen which is located in the dead center of the restaurant.

Wine from Oltrepo' Pavese Pinot Nero and Bonarda were the popular choices of the restaurant.  This region just south of Milan by the river Po' is also known for its Sparkling wine from Pinot Nero grapes. The legendary Bruno Giacosa sources his Pinot Nero from this area for the production of his vintage Spumante Extra Brut made in the Metodo Classico.

As for the food, a small to medium menu with a wonderful collection of creative Northern Italian recipes.  Primi consisted of homemade pastas such as I pisarei e fasò (a type of gnocchi typical of Piacenza cooked with beans and Parmigiano Reggiano), Agnolotti in brodo and I tortelli alla Maremmana (delicate Tortelli stuffed with ricotta and spinach dressed with a wild boar ragù) which is what we went for.

I Secondi are a wonderful display of mouthwatering meat dishes like Lo stracotto di vitello al Barolo, Il brasato di puledro (puledro or cucciolo del cavallo would be a foal or baby horse from around 11 months old), Il cinghiale in dolceforte and finally the two dishes we ordered, La carne Salada con arancio, timo e limone (a cured meat from the Trentino, with its unique texture resembles more a type of carne cruda or carpaccio) and of course the dish for which Al' Less is known for, their Bollito Misto coming with four gorgeous salsette to dress the boiled meats ranging from chicken to beef toungue.

Everything was tasty, fresh and seasoned perfect.  For dessert there were some unique options like Salame di ciocolato and Castagnaccio (the Tuscan chestnut cake with pinenuts and rosemary).

La carne salada del trentino, served with tyme over a salad dressed in olive oil and orange.

Bollito Misto, the signature dish of Al' Less which comes with  four delicious salsette including the classic salsa verde.

Al' Less 
V.Le Lombardia 28
20131 Milano, Italia

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