Amazing Appetizers, Terrazza Gallia, Milan (Mi)
I walked out of the Milan train station a little disoriented - a fish out of water. A little unsure of which direction I needed to go, and to be honest, a little. hungry. I walked over to a nearby newstand and asked for directions to Excelsior Hotel Gallia. Right over there, he said, as he pointed across the street.
A few minutes later, Chef Antonio Lebano met me in the hotel's lobby. After a quick tour of one of Milan's most exclusive hotels, we hopped in the elevator and headed towards the 7th floor - Terrazza Gallia. My destination for a long leisurely light lunch and an opportunity to get to know how Antonio and his older brother Vincenzo have brought a bit of southern hospitality to Milano.
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| Chef Antonio Lebano |
Let's start with a look at two appetizers that caught my eye and palatte.
Lebano' carrot dish. I never really like carrots as a child. They were either served to me raw on a salad bar or maybe in a soup. So what was it about this dish that made me learn to appreciate this underrated root veggie? Maybe the time, care and variety of flavors added to the dish. Flavors such as hazelnuts, black truffles, and Parmigiano Reggiano cheese by Paolo Gennari.
Time for a closer look - Lebano uses three powders; burnt lemon (from Sorrento of course). tomato, and mint. These are sprinkled on top of a creamy codfish base, with smashed potatoes, extra virgin olive oil, fermented lemon cubes, salt cod tripe and finferli mushrooms. Lebano teamed up a fish from the north with flavors form the south...
Amazing - and we were just getting started.
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