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Dear guests, we love wine and the people that produce it. We’re strictly connected with our Italian tradition, where wine and food are inextricably linked. For this reason, in the menu you will find first winerys and wines by glass and immediatly after the dishes that our Chef create paired to them. As is done for you, we report here in the same order the four actions we do to create our menus: meet the winegrower, taste his wine, observe its organoleptic characteristics, and at the end, we create one dish for that wine. You will find two prices shown in the menu, the first refers togheter to a glass of wine and dish, the second one refers only to the dish. For any inquiries or information we are there at your disposal, We wish you to enjoy “our” tasting experience, Anna, Davide and Eugenio


Our tasting menus:

“Con-tradizioni” i.e.: your favourites Five courses, selected from among the most appreciated in the previous menu, for aficionados or for those who’s meeting us now ………………………………………Wine Glasses & Dishes 90 – only Dishes 65

“Con-temporanei” i.e.: new creations Six “sea” courses for a game of finesse and balance ………………………………………Wine Glasses & Dishes 75 – only Dishes 55

“Con-tenuti” i.e.: small steps Four wines, four dishes, for those who want to browse without overdoing ………………………………………Wine Glasses & Dishes 60 – only Dishes 45

Glass Aperitif Ancestral - € 4 Glass Aperitif Spumante - € 8 Glass Aperitif Champagne - € 12 Panna and San Pellegrino mineral water 0.70 cl - € 3 The oil tasting during this menu is “ERA” Agricultural Society Elibiologica, Noto (SR) from cultivars Moresca, Carolea and Biancolilla


“Con-tradizioni” i.e. Your Favourites

the menu for its complexity is recommended for the whole table

Casa Caterina, Franciacorta, “Cuvée 60 nature”, 2007, Chardonnay

Deer, raspberries, foie-gras and Ruta

Barraco, Marsala, “Catarratto”, 2009, Catarratto

The Paduan Hen

Damiano Ciolli, Lazio, “Silene”, 2009, Cesanese di Olevano Romano

Ravioli of wild boar with peppers and herbs Intermezzo

Praesidium, Abruzzo, “Montepulciano Riserva”, 2005, Montepulciano

Pigeon, trumpets of death, hawthorn and racket Pre dessert

Cascina Gilli, Astigiano, “Malvasia”, 2011, Malvasia nera

Chocolate, caramel and passion fruit Small Pastry

Glasses & Dishes 90 – only Dishes 65

“Con-tenuti” i.e. Small Steps

the menu for its complexity is recommended for the whole table

Redondel, Trentino, “Assolto”, 2011, Teroldego

Salmon, purple cabbage, borettane onions and Parma ham Andi Fausto, Oltrepò Pavese, “Sette Albe”, 2010, Bonarda

Tripes tortelli Milanese styles, murex sea and Spanish white beans Borc Dodon, Friuli, “Uis Neris”, 2003, Cabernet Franc e Merlot

Bluefin tuna Gulash, Rotzo’s potatoes, nutmeg and spinach Pre dessert Ca d’ Gal, Astigiano, “Luminé”, 2011, Moscato d’Asti

Pastry, pink grapefruit, meringue and white chocolate Small Pastry

Glasses & Dishes 60 – only Dishes 45


“Con-temporanei” i.e. New Creations

the menu for its complexity is recommended for the whole table

Casa Coste Piane, Valdobbiadene, “Frizzante...naturalmente”, s.a., Glera

Sant’Agnese Winter Kitchen Garden - mixed fresh seasoned vegs Vigneti Massa, Piemonte, “Derthona”, 2010, Timorasso

Angler fish, crayfish, sorrel and prescinseua

Podere Concori, Toscana, “Bianco”, 2011, Pinot Bianco e Gewurtztraminer

Tubetti pasta, octopus, saffron and fennel

La Marca di San Michele, Marche, “Il Pigro”, 2009, Verdicchio

Rice with “herbs ash”, char and its eggs

Radikon, Collio, “Ribolla Gialla”, 2004, Ribolla Gialla

Squids with carbon of onions, Avola almonds, fontina cheese and oranges Pre dessert Bera, Canelli, “Moscato”, 2011, Moscato d’Asti

Buttermilk, salted caramel, yeast extract and artichoke Small Pastry

Glasses & Dishes 70 – only Dishes 55


Appetizers Casa Coste Piane, Valdobbiadene “Frizzante...naturalmente”, s.a., 11.5% Valdobbiadene (TV), Glera

Sant’Agnese Winter Kitchen Garden - mixed fresh seasoned vegs Glass & Dish 16 – only Dish 12………………………………………………..

Casa Caterina, Franciacorta Metodo Classico “Cuvée 60 Nature”, 2007, alc 12.5% Monticelli Brusati (BS), Chardonnay

Deer, raspberries, foie-gras and Ruta

Glass & Dish 22 – only Dish 15………………………………………………..

Vigneti Massa, Piemonte “Derthona”, 2010, alc 13.5% Monleale (AL), Timorasso

Angler fish, crayfish, sorrel and prescinseua

Glass & Dish 18 – only Dish 14………………………………………………..

Cantina del Barone, Campania “Particella 928”, 2011, alc 13% Cesinali (AV), Fiano d’Avellino

Sweetbreads, smoked herring, beet and mayonnaise

Glass & Dish 18 – only Dish 13………………………………………………..

Redondel, Trentino “Assolto”, 2011, 12.5% Mezzolombardo (TN), Teroldego

Salmon, purple cabbage, borettane onions and Parma ham

Glass & Dish 16 – only Dish 11………………………………………………..


Pasta’s and first courses from land to sea

Barraco, Marsala “Catarratto”, 2009, alc 12.5% Marsala (TP), Catarratto

The Paduan Han

...................................................................Glass & Dish 26 – only Dish 20

Andi Fausto, Oltrepò Pavese “Sette Albe”, 2010, alc 12% Montù Beccaria (PV), Bonarda

Tripes Tortelli Milanese style, sea murex, and Spanish white beans ..…………………………………...…………Glass & Dish 18 – only Dish 14

Damiano Ciolli, Lazio “Silene”, 2009, alc 12.5% Olevano Romano (RM), Cesanese di Olevano Romano

Ravioli of whild boar with peppers and herbs

…..……………………………………………Glass & Dish 20 – only Dish 15

Podere Concori, Toscana “Bianco”, 2011, alc 13% Gallicano (LU), Pinot Bianco e Gewurtztraminer

Tubetti pasta, octopus, saffron and fennel

....…….………………………………………Glass & Dish 21 – only Dish 16

La Marca di San Michele, Castelli di Jesi “Il Pigro”, 2009, alc 12.5% Cupramontana (AN), Verdicchio dei Castelli di Jesi

Rice with “herbs ash”, char and its eggs

….……………………….…………………Glass & Dish 24 – only Dish 18


Main courses from sea to land Borc Dodon, Friuli “Uis Neris”, 2003, alc 13% Corno di Rosazzo (UD), Cabernet Franc e Merlot

Bluefin tuna Gulash, Rotzo’s potatoes, nutmeg and spinach

Glass & Dish 32 – only Dish 25...….…………………………………………….

Radikon, Collio “Ribolla Gialla”, 2004, 12.5% Oslavia (GO), Ribolla Gialla

Squids with carbon of onions, Avola almonds, fontina cheese and orandes Glass & Dish 31 – only Dish 24……...…………………………………………..

Joaquin, Campania IGT “110 Oyster”, 2008, alc 14.5% Montefalcione (AV), Greco di tufo, Falanghina

Pig tail, oysters, green apple and dark beer

Glass & Dish 30 – only Dish 22………………………………………………..

Dirupi, Valtellina Superiore “Rosso”, 2009, alc 14% Ponte in Valtellina (SO), Nebbiolo

Veal’s diaphragm, shrimp, wild rose flavoured celery and chervil Glass & Dish 33 – only Dish 26………………………………………………..

Praesidium, Abruzzo “Montepulciano Riserva”, 2005, alc 13.5% Prezza (AQ), Montepulciano

Pigeon, trumpets of death, hawthorn and racket

Glass & Dish 36 – only Dish 30………………………………………………..


Cheese tasting All our cheese tasting are served with homemade apricots and walnuts bread plus a selection of jam and chutneys.

Croci, Colli Piacentini “San Bartolomeo”, 2006, alc 14.5% Castell’Arquato (PC), Barbera, Bonarda

5 cheeses tasting

……………………….…………………… Glass & Dish 25 – only Dish 20


Dolci Cascina Gilli, Castelnuovo “Malvasia”, 2011, alc 5.5% Castelnuovo Don Bosco (AT), Malvasia Nera

Chocolate, caramel and passion fruit

Glass & Dish 15 – only Dish 11………………………………………………..

Bera, Moscato d’Asti “Moscato”, 2011, alc 5.5% Canelli (AT), Moscato

Buttermilk, salted caramel, yeast extract and artichoke

Glass & Dish 16 – only Dish 12……………………………………………......

Cinque Campi, Reggiano Metodo Classico “L’Artiglio”, 2009, alc 13.5% Puianello (RE), Spergola e Moscato Giallo

Jerusalem artichokes, Chestnuts, White Chocolate and Oranges Glass & Dish 16 – only dish 10…………..…………………………………...

Ca d’Gal, Moscato d’Asti “Luminé”, 2011, alc 5% Santo Stefano Belbo (CN), Moscato d’Asti

Pastry, pink grapefruit, meringue and white chocolate

Glass & Dish 13 – only Dish 9………………………………………………....

La Stoppa, Emilia IGT “Vigna del Volta”, 2007, alc 13% Rivergaro (PC), Malvasia di Candia

Pumpkin, pumpkin seed brittle, parsnip cream and coffee

Glass & Dish 17 – only Dish 10………………………………………………..

All our desserts are preceded by a pre-dessert and followed by small pastries


Our friends producers A rightful mention to all those who works daily to produce excellence allowing us to better express our creativity: Elisa e Alessandro, Elibiologica, Noto (SR) - E.V. Olive Oil Giuseppe di Martino, Pastificio dei Campi, Gragnano - Pasta Paolo Piacenti, Laboratorio Forme d’Arte, San Gimignano (SI) - Cheese Andrea Bezzecchi, Acetaia San Giacomo, Novellara (RE) - Vinegar, Parmigiano Cheese Azienda Agricola Motta, Borgo San Siro (PV) - Carnaroli Rice Cascina Madonnina, Rho (MI) - Goose & foie-gras Casa Guarnieri, Carmignano di Brenta (PD), Parma Ham Il Boscasso, Ruino (PV) - Goat cheese Le Ramate, Malvicino (AL) - Goat cheeses Latteria di Cameri, Cameri (NO) - Gorgonzola Az. Agr. Roberto Ponchio, Sacco Longo (PD) - Flour Istituto Tecnico Agrario di Padova, Padova (PD) - Padouan Han Az. Agr. Troticoltura Armanini, Storo (TN) - Alps Char fish Pescheria Zermini, Mercato Ittico (MI) - Fish To all those we didn’t mention but we work with or will collaborate with us in the future. To the winegrowers generally represented in this menu and for their special wine that inspired all our dishes.


Maestra di casa: Anna Vitolo Maitre-Sommelier: Davide Mingiardi Chef: Eugenio Boer


Menu Enocratia Restaurant Milan