Trattoria Moriggi, Milan

​Today for lunch I decided to try and finally get to know a historic restaurant in the center of Milan where as soon as you enter all the furnishings, coffered wooden ceiling, red brick walls, frescoes and chandeliers made of iron, take you back in the years, in an atmosphere of old times but characterized by a discreet elegance in a modern key.
Beautiful wooden seats and original frescoes on the walls and a very beautiful troom with the sight of the large kitchen, separated from the room by a stained glass window that allows you to admire the chefs at work.

​Among the appetizers two noteworthy.
'The Nervits': nerves with saffron refreshed by the presence of an excellent gardener.
'Carrots': three carrots (classic, yellow and purple) in three different textures, tartare, cream and chips. Nice encounter of crispness and softness, pleasant but perhaps a little flat in flavour, I would have liked a small touch of freshness and acidity.

​Among the first dishes definitely noteworthy the ravioli with ossobuco, marrow reduction, Parmesan red cows, saffron and black truffle.
Great hand-made pasta, large enough to allow you to enjoy a nice bite of the filling. It feels perfectly both saffron and the taste of black truffle, always very fragrant but not always particularly strong flavor.

​And as a second dish, to honor the Milanese tradition and indeed one of my favorite dishes, I could not fail to taste the Milanese veal rib.
At the cut inside it does not remain pink as I am used to finding it (they explained that the cooking is controlled thermometer at 60 degrees) but this was really very soft and juicy at the end with crisp breading and not particularly greasy, definitely positive judgment!

​From next week will change the menu, always keeping alive the Milanese tradition, I would be curious to go back to taste other dishes!