28 POSTI, MILAN

​Yesterday I returned to ‘28 Posti’ a pretty restaurant near the Darsena, where the kitchen is the realm of chef Ambrosino.
A journey through fermented, creaminess and curiosity: in the last courses Middle Eastern flavors that you do not expect peep out for a concert of really interesting flavors.
5-course tasting menu option.
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Preamble with appetizing amuse bouch (excellent macaron with butter and anchovy) and a vegetable soup with fermented carrot extract, the real beginning is the cabbage salad, freshness and acidity at the right point.
Salad of cabbage and grilled peas, black truffle, nutmeg and argan oil.
A fresh and crunchy ring scented with truffles and a delicate beauty.

​In the next dish a change towards softer, creamy consistencies: grilled oyster, hippocrasso of pasta wine, tapioca pearls and bay tops; very nice to see (a small beach on the plate) and just as tasty.
 
 
The first course surprises at the first bite.
Propellers, herring, asparagus, almond tanning.
Light scent and flavor of smoking and the amazement continues when at the first bites you realize that the pasta is very ‘al dente’ and becomes almost a crunchy support to the seasoning that accompanies it.

Warm turbot with sea urchin sauce and dates, fermented barley soup and tobacco, a dish perhaps that I preferred less but I was very amused by the accompanying bowl (and the creaminess returns): seasoned bread dumplings and fermented peas.
 
The last dish is the lamb proposed in some variations: roasted with preserved quince, dried citrus fruits and yeast, then as a filling of the Gatah (traditional Armenian sweet bread), then to enrich a reinterpretation of the bagna cauda of beans and lamb precisely, all accompanied by a spit of chich is lamb fat (bitter, right in conclusion to clean up the palate).