Classic Trattoria & Cocktail is the new entrepreneurial project of the Murray family: a restaurant and cocktail bar with a large internal garden in full Art Nouveau style, between vintage tables and chairs that combine decò details with trendy fabrics such as velvet, an elegant lounge in a context of Old Milan.
A unique synergy between kitchen and cocktail bar, the two souls of Classic, a distinctive feature of the restaurant, to be enjoyed at number 6 in via Marcona. THE drink lover they will find a cocktail list in which each blend is linked to the title, al text, o all’author of a song. In the kitchen it chef Achille Esposito, originally from Ischia, young but already very well prepared, offers a cuisine that enhances traditional recipes with clear, unfiltered and genuine flavors, which refer to Mediterranean tastes and scents, with a fresh and modern cut which does not distort, but enhances the individual ingredients, not only on the palate but also on the eye.
The restaurant in via Marcona goes alongside Classic Bio, the historic restaurant of the Murray family in via Alessio di Torqueville 9, focused on the theme ofhealthy, of the to greet and to selection of certified organic raw materials, so much so that, thanks to the numerous selected denominations, they are part of the circuit Slow Food.
In the sparkling Corso Como it is surrounded by plants and is characterized by dishes that put the raw materials in the center of the paper, with a strong Mediterranean imprint. The design was curated by Stefania Passera di Napatelier: vintage pieces skilfully combined with new productions, signed by well-known and emerging designers, which she discovered. The environment is strongly characterized by wallpapers, fabrics and upholstery, an expression of textile culture and complementary elements that give harmony and enhance, at the same time, works, functional furnishings and decorative elements, creating a unique and fascinating setting.
The dishes of chef Esposito
Achille Esposito, from Ischia, born in 1993, after training at the Ischia Hotel Institute he moved to Rome to attend theItalian Chef Academy. After the summer seasons in Ischia, move on to the restaurant The Buca di Ripetta, then arriving at theOsteria 44 in the Barberini area in Rome. Whether it is cacio e pepe or carbonara, revisited or presented in the most traditional way, Roman cuisine is an indelible trace in Achille’s background, always present in his menus. In the summer of 2015 Achille changes course: always Mediterranean and becomes chef of the Italian restaurant Fresh, inside the Atlantica Kalliston Resort in Crete. Back in Italy, in Sicily, he joined the group Biobeerì (with premises between Palermo and Milan) until arriving from Classic Trattoria & Cocktail.
Between signature dishes of the chef, definitely worth trying among the appetizers Mondeghilo with Saffron of L’Aquila PDO mayonnaise, which pays homage to Milan, and the Ricciola tataki, zucchini variation and provola foam, with that Asian touch that makes the dish delicate. From the card of the former, one cannot fail to mention the Milanese risotto with DOP Aquila Saffron pistils, veal jus and licorice powder or the Half pacchero from the Pastificio Gerardo di Nola, moscardini alla luciana and pecorino di Grotta. The cuisine of chef Esposito, in fact, is full of dishes of memory, those who do excite as they are linked to his experiences from north to south of the boot, between strong flavors and sharp contrasts that are created on the palate.
“Today more than ever I feel the need to give space and voice to our national gastronomic culture, concretizing my contemporary vision of popular cuisine, in which the freshness and taste of raw materials become the real protagonists of the dishes, with a strong focus on aesthetics of the plate”Says the chef. Even the latter are definitely appreciable, like the Pigeon, sweet and sour plums, and chestnut puree.
The blends of Classico Cocktail Bar
The great classics of mixing, proposed with the creative twists of checked Anita Caliari, accompany the guests of Classico from the time of the aperitif to dinner. All the home-made preparations as extracts and syrups are also made with the use of food waste, favoring, for example, thefaba water to realize drink sour in place of the traditional egg white. Classico’s drink list is one dedicates to the world of music, which inspires Anita in the creation of her blends “A few years ago, while going to drink in one of the most renowned clubs in Milan, the bar manager told me how the melodies helped him to create always new combinations. Hence the idea of using the titles, the names of the authors and the most famous phrases for my drinks, making this philosophy my own”Says Anita Caliari. Among the drinks to try you will find “I am a rock“, A twist on the Moscow mule where sweet and spicy whet the palate thanks to the combination of a carrot extract and ginger beer, or”Long Long Long”With chamomile and pink pepper syrup mixed with Belvedere Vodka and Aperol.
Of Indira Fassioni