12° C / 54° F
THE RESTAURANT
At Materia Prima the excellence is researched selecting and buying personally every ingredient (from meat to fish, from vegetables to wine, personally chosen by the oenologist Marco Colzani) in order to guarantee the best result of each dish and to satisfy the expectation of the most demanding gourmet.
Materia Prima because everything is entirely made in the restaurant kitchens.
Semi processed or processed products are absolutely off limits. Fresh bread, breadsticks and the dessert selection are made every day.
The chef Fabrizio Colzani, who has got an important curriculum (Gualtiero Marchesi, Davide Oldani), in 2008 was one of the first three classified during the prestigious competition “Giallo Milano” for the best Milanese risotto, together with the colleagues of the Four Season and the Osteria del Pomiroeu.
"My technical research is oriented to the exaltation of the raw material in its pureness” the chef explains “The raw material, the excellent one, is the essence of the quality. I respect it, avoiding covering its taste with sauces or heavy flavors and exalting its uniqueness in order to make it the protagonist of the dish. This is one of the lessons I’ve learnt in Japan, where I’ve worked for some years. I prefer the seasonal products and I pay attention to their provenience, because I prefer using typical products of our territory. The risotto is always included in my menu, as it’s a typical Lombard dish, both in traditional and revisited version, depending on my creativity."
The menu is characterized by a list of dishes, which are not grouped following the classical schema of entrees, main course and second course. It is a minimal, clear and simple list of gastronomic proposals that allows the customer not to follow the classical schema but to satisfy his desire and curiosity. The environment is bright and smart with about 30 seats inside and as much in the déhors. This is an elegant and simple proposal also for optimizing the lunch time with different dishes every day; the dinner is pleasant, with a more private and quite mood, full of relaxing atmospheres made by soft lighting and contemporary flavors of the gastronomic Italian tradition. The new restaurant is opened from Monday to Saturday, lunch and dinner time.
