Can tradition continuously renew itself? And can regional cooking find new expressions? The food of Il Ristorante Trussardi alla Scala aims to offer flavors, stories and experiences that are a response to the idea of immutable tradition, because local culture, its aromas and characteristics rarely remain trapped within a static concept. Luigi Taglienti, Executive Chef of Il Ristorante Trussardi alla Scala, tells us about his search for a new Italian tradition.GO TO IL RISTORANTE
The Colors and Flavors of the Greyhound’s New Tradition
Among the recipes representing the new philosophy of Il Ristorante Trussardi alla Scala, which is based on regional dishes and innovation, you'll find 'Calf's cheek with champagne, mackerel, cucumber, and black truffle'. This amazing dish created by Chef Luigi Taglienti is an innovative take on Italian tradition. The traditional references for this appetizer are meat dishes braised in wine, which is typical of the Lombardy Region and the outskirts of Milan.
Lombardy's famous braised meats were customarily served with Cremona's candied cucumber and mustard sauce. In this case, the cucumber is served in all of its natural freshness and at a temperature that makes the dish absolutely refreshing. The innovative touch is mackerel, an ingredient that pays homage to Liguria, the home of the chef.
Even the 'Cappellacci pasta filled with cabbage and pig trotters, scampi and turnip water scented with ginger' makes reference to traditional Lombardy cooking, especially the rustic Cassoeula, a typical winter dish on the Po Plains.
The hearty flavors of this traditional recipe are offset by angel hair pasta and turnip and ginger water.
Introducing Luigi Taglienti and the New Italian Tradition
Luigi Taglienti loves Parmesan risotto and prefers traditional regional Italian food to exotic ingredients. Luigi (born in Savona in 1979) began his culinary career with Ezio Santin at Antica Osteria del Ponte. His encounter with Carlo Cracco led to a professional relationship that has further honed his skills. In 2009 Taglienti was named "Young Chef of the Year" by the L'Espresso Italian Restaurant Guide. Today he is the Executive Chef of Il Ristorante Trussardi alla Scala
"Instinct and discipline are necessary for success! If you want to express your passion for cooking, you need to live and breathe it. Theory – without heart and method – isn't enough". Luigi Taglienti, who was born in 1979 and is the rising star of Italian cuisine, speaks from experience. Arriving at Il Ristorante Trussardi alla Scala in July 2012, the talented young chef has set a new course for one of the world's most famous cuisines.
Luigi Taglienti, who is over six feet tall and is dressed in a tie and an impeccable white chef jacket embroidered with his name, talks a little about himself.
You are in search of a new Italian cuisine based on study, tradition and experimentation. With such an important starting point, what can we expect from a Trussardi menu by Luigi Taglienti?
If you had choose a spice to describe the new Ristorante Trussardi alla Scala, what one would it be?
You want to update and renew the past: how do you experiment with tradition without distorting it and without ending up with the usual ordinary combinations and flavors?
You're over six feet tall: you could have been a basketball player. Tell us why you became a chef and preferred the bread basket to the basketball hoop.
The Il Ristorante Trussardi alla Scala menu, especially for lunch, has changed quite a bit. What's new for the business lunch?
Gilt-head bream, gold, ginger and saffron: tradition in an elegant guise
Some dishes vary with the season and others are destined to become classics of the Il Ristorante Trussardi alla Scala menu. One such recipe that stands out for its simplicity and flavor is the 'Gilt-head bream, gold, ginger and saffron' appetizer. It is literally a dazzling recipe: the flavors of the sea shine thanks to the gold that Chef Luigi Taglienti added to this dish. The idea of adding genuine edible gold leaf derives, in fact, from Trussardi's emblem, but also from the imagination of the chef, who enjoys playing with the colors and assonances of gold and gilt-head.
The great star of this appetizer – besides the precious metal – is the sea. Along with the gilt-head bream, the palate savors the taste of blended shellfish and oyster leaves, whose deep green color add a chromatic consistency to the ethereal composition of the dish. Ginger water, on the other hand, gives the dish all the freshness that one expects from seafood.
Once again, Chef Taglienti's creativity derives from his Ligurian origins and his knowledge of the area. Gilt-head bream, which is only fished in the Liguria Region, represents the origins of the chef while deep, golden saffron directly refers to Lombardy's traditional saffron risotto. This appetizer created by Chef Taglienti is a marvelous dish with very simple flavors and colors that accentuate the ingredients and their freshness.