Orma Bruna, Milan

​Yesterday, although physically in Milan near Porta Genova, I was transported a little further south by the Marche and Abruzzo flavors of Orma Bruna cuisine.
The owner's sympathy and a menu made of typical dishes of local traditions made the evening really pleasant, leaving me with the desire to return to those beautiful Italian regions.

​We started with the classic ascolana olives and summer truffles (fantastic!) and with the bullets cacio and ova (egg) with tomato, pillar of the Abruzzo cuisine: egg meatballs, bread and cheese first fried and then dipped into the tomato sauce.
Among the starters , or lovers of the genre, try the veal tongue accompanied by sweet pepper mustard from Altino and Pan Brioche.

​As a first dish, a delight: risotto with Abruzzo cacio, wine and pears, perfect contrast between tasty cheese and sweetness of the fruit, if you go in this period I recommend you to taste it!
 
Second, good rabbit in porchetta with carrots and apricot chutney.

​Don't miss trying even the desserts, even the really typical ones! 
They did not disappoint both expectations tasted.
The Bocconotto di Castel Frentano and variation of raspberry, gastronomic delicacy of Abruzzo.
The ascolana cremini, fried without being too heavy and expertly accompanied by a sorbet at Gin Tonic.