Open Colonna, Milan

​I am a great lover of Roman cuisine, of the strong flavors, of the pasta cooked al dente (almost hard to chew), of the flavor and of the pleasure it gives when eating the dishes of the Capitoline tradition.
An address to try was therefore the Open Colonna Restaurant in Milan, chef Colonna's opening in the city center.

​Pleasant first courses (cheese and pepper and gricia greedy at the right point) accompanied by a good Frascati (the white wine producted near Rome).

​I also wanted to taste a famous dish of the chef, the negative of carbonara.
Revisiting the famous icon dish in which the carbonara ingredients are found inside ravioli seasoned with guanciale and creme fraiche.
Original idea, careful and very elegant composition, overall it surprised me for the extreme delicacy.
What I love about carbonara are that beautiful flavor of pecorino that activates that impulse to devour every bite with voracity and the super aromatic and ‘scrocchiarello’ (cruncy) guanciale, two things that perhaps a little 'I missed in this dish.
Two different versions, one gourmet and refined and one more enjoyable of one of the most sublime dishes of the Italian tradition.