handcrafted to fit your vision from Daniele Fierro, who has made only 500 guitars in the world for famous and what he says is "lovers of electric guitars" in the last 35 years as the sole designer and owner of JACARANDA, the gorgeous custom guitar artisan store in the trendy NAVIGLIO section of Milan.
Not even one time did I feel uncomfortable. I laughed and learned tons of myth busters about one of the most beautiful restaurants and bars in the famous section. Gin012's capo, Allessandro says, "I know that people usually associate GIN BARS with sophistication and with the stuffy atmosphere of where they are usually located. I wanted to break the myth or that idea about the formality of a specialty bar. The GIN 012 is a casual place where people coming to Naviglio can walk in, make their way through the tables of the chic Officina 12 and walk into the GIN bar and ask the bartender to please educate them! That is what my bartenders are for. To give you a fun lesson and a great drink. Here we have about 100 Gins, yet in the world there is about 10,000 Gins made. We, my partner Guisseppe and me and the Master Distiller of our own Gin created last year, 1984, choose the Gins. Basically, a Gin is made with alcohol and juniper. That is it. Juniper and Citrus. That is a Gin. However, the people start getting creative and make Gins with all these different fruits and yet they still are classified as Gins. We do have a couple of these. We like to experiment with the Gins and depending on me, Guisseppe, my bartending team and the guests themselves, we decide on the Gins. Last month we asked on our Facebook if the people would suggest Gins that they would love to see us have here at Gin012 and please add these to the Facebook list." Alzaia Naviglio Grande, 12 reservations: 0039 Tel: 0289 4 22 261
"The restaurant is international and Milan influenced traditional Italian along with it being a chic and trendy restaurant. I do emphasize here that it is a casual restaurant. The interior is beautiful and unusual, yes, yet everybody is welcome here. We want you to have fun, have a great night and enjoy Milan." says Allessandro.
"I truly want a high quality wine bar in the future. It has been open 1 and 1/2 years now and I have had and now carry about 22 wines. They are every one wines that say on my Sunday off, I visit a vineyard owner and taste the wines. Sometimes I change wines and the owners say, Why? Allessandro did you change the wines? And I say because I found something better!"
I love the upstairs with the swing! It is all stone and classic stone walls and a loft balcony to see everybody, yet cozy and intimate. "Yes they love that up there, too. Actually I designed the colors and the bar and Stefano loves the food, yet for the words of Maravea and the logo etc. we asked a architect friend of mine to do that. We didn't have tons of money to start the bar and we needed a architect and well, he is a architect who is a friend. And that is why we have that Maravea logo!" https://www.facebook.com/maraveamilano/
30, Viale Gorizia, 20144 Milano MI
338 851 5077
The 12 year Birthday Capo, Antonio!, serving his guests his favorite ORECCHIETTE
Trattoria Pugliese Acquasala, Via Ripa di Porta Ticinese, 71 on the Canals of Naviglio.
"Yes, as you can see from the size of me, I love to eat!" says the friendly photographer and I ask him what his favorite is? "I enjoy the horse, although I do ride horses and I own a horse, the only people that are a little squeamish about horse are the Americans. The Europeans are a risky in the food they try as are the Asians and Russians; however, with the Americans we always have to say "just try" and after they try and love it we tell them then what it is!" he says laughing. I ask the Capo, Antonio, what he loves about the restaurant,"I love the passion and the feeling of the guests and my pride in my restaurant. You have to enjoy it and love it or it isn't good for you." he says. Above they went to a vineyard wine demonstration and were all drunk! As Shakespeare says, (or something to that effect) If music be the food (and wine) of love play on! To find the restaurant: Trattoria Pugliese Acquasala, Via Ripa di Porta Ticinese, 71 on the Canals of Naviglio.
"I do Rock and Roll themes, Medieval themes, classic figures and honestly most of the designs do come from people asking if we could do custom made designs. And that is a big section of the work that we do." says Lorenzo. "And if you have a motorcycle snap helmut I can make these too."
"My inspiration is from fashion, from Nature, from Life and I try to bring that inspiration into the store and my work. I try to inspire people with my own inspirations, if that makes sense with my bad English." says Lorenzo laughing yet I know what he means! http://www.ellsilver.com/ Gothic Art, Medieval Art, Rock and Roll Art, and Religious art...a and God said Don't put anybody before me...
"Here I want you to talk to a major player in the Financial World who is CEO of a important Italian bank here in Milan," she says as he speaks better english than her! and she gives me a privelege to talk on the phone...Hello? is his suprised answer and wants to know if I am face to face with Emma and wanting to know about her food? or the financial genuis of Emma's curiosity of the world and Milan in terms of being a economic player...Um I say that yes Emma is here and we would love to hear his opinions of global finance and Milan. "I used to work in London and with the 2 largest American banks, Citigroup and Bank of America Meryl Lynch and now I am with a Italian bank. It interested me to come to Milan 6 months now and everybody knows of the involvement that the Government had in the Expos and the various culture of Italy. Everybody is looking to do business in Italy because they are bullish about the economy. I myself work on emerging markets and to answer the question you asked if Milan is in my opinion a major player in the financial world? I can answer better with showing than with words. Italy is showing itself as being proactive in doing things and that is important. The fact that I am here is unprecedented and given the opportunity to come to Milan and work with emerging markets for the Italian sector representing that is unparalled. You can ask Emma her opinion too since she is right in the heart of it...I met her 6 months since right here at SCIATT by the way," he says,"Yet if she wants my opinion I can give it. The interest now from the international world is of the Italian food supply and where as the, let's say, last 5 years international giants from America and Asia, would chase German products, now they come to chase the Italian products. They come to consult and have interest in Ferrari, for example, and Italian merchandising. Italy is following Germany and there is a lag of years yet it is catching up." says Mr. Londra who has to run to an important meeting I guess...afterall it isn't everyday you sit down with two financial powerhouses in one meeting! O and by the way SCIATT has great food!
"I came to Milan because of love. And stayed here. Yet having done the financial business 30 years I noticed that in say 2008 the world is changing. Milan had to change to become a powerhouse of the world. What I loved about Italy and what most people loved about Italy was in a sense what was also holding back the Italian progress to a cosmopolitan country emerging from a provincial country. It's charm became it's bad thing. The food and the Italian Grandmothers and the Historical monuments were all real provincial yet the world operated on a Global economy, not just a local economy, to be successful. I wanted to make a difference in the world and for Milan," she says in her and my language barrior conversations of life and SCIATT. Here the powerhouse of SCIATT.
When I ask Emma if she misses the Financial World she says that ,"The banking world? No! It is much harder here to work being the Capo yet it is better since I am the person who makes the decisions of my life now." Yet at the same time she is funny when I ask if she loves her life now? "NO! My life isn't so much fun now. I work all the time to make it successful and my one item on my list for my SCIATT is to make a better team. I want 3 to 5 people on my team that work and love the SCIATT as I do with the same goals. That is my present and future." she says.
028 70 84 083
The typical American Breakfast can be found at the authentic SunnySide Up.
"Since I am Italian I had to do all of my own research such as what are American Holidays that would make my guests comfortable? Now we have 4th of July specials and we just had Thanksgiving of Turkey and Cranberry, Pumpkin Pie and the decorations. I know all of the USA holidays and I love America," says Simone, the Milan born owner of Sunny Side Up. "And the music is all American such as Willy Deville, Elvis of course, Rock a Billy, Whiskey Town which I know you love and I love Whiskey Town too!" he says. "And the girl here does all of the music because she is better at that than me. I am good at the food and the culture. The Italians are getting alittle used to it yet the other day some little old Italian ladys came in and said, "It is beautiful is it a cafeteria?" he laughs. "I say that it is a American Diner!"
The plates just the way it is presented here and at 100 Euros per plate which comfortably feeds the table it is way more food than you could possibly eat in one sitting...plus the best in Italy..."The fun thing everyday for me,"says Marco, "Is everytime we give the people the plates they say O my Gosh how am I to eat all of that?"
Via Corso Garibaldi 55
Telefono: +39 02 8901 0390
Aperto dal Lunedì alla Domenica 11:00-1:00
The real reason that the totally Italian family restaurant works? Grandfather's granddaughter, Aura, "When I am growing up I am a accountant and my Grandfather asked me"Aura-can you not be an accountant and take over my restaurant,Stendhal. It is not doing so good..."and I know nothing about a person to person restaurant. I think okay why does a place make me come back to it? And the reason is that I am comfortable at that restaurant, I love the service, the food is great, and all of that yet it is the people that interact with me." says Aura who brought the restaurant Stendhal from 1/2 full of people to a full house every night in one year.
Their charming niece, not pictured here, translates since the family is very Italian and speaks very tiny English. "She is the master chef," Guilia says of her favorite aunt, Stephania. And when she translates Stephania giggles at the use of the word Master. "Yes I am the Master!" she says. "Everyday since the last 7 months of opening we sit and talk about the menu. It is a try that one day and try a different dish another day. It is new. The restaurant is a design concept restaurant which means of all the Baccanales in Italy they provide the decor and furniture and you are allowed to make it personal. The food is the one item that is totally personal. Stephania chooses the Baccanale food and I am the person that cooks it! She loves the tartar and we do meat tartar here. The guests are a mixture you know. The political and the Wall Street and the biggest newspaper in Milan's office is here and they come in everyday. We try to see do they love this pasta and of course 1/2 is the tourists that come to try real Italian food. Stephania loves that to try and create the different food everyday." When I ask Stephania what her husband loves to do she says, "He loves watching everybody and he loves the people. He is much more the people person talking to everybody and I am the one that loves to make the different food. It is a perfect combination."She says and intertwines her fingers together. Since Stephania says "that Milan is a Fashion, Sports, Business city." when I ask her to describe the city. "RUGBY!" says her husband, Marco, "My father is a sports guy, in Chicago they have 10 famous Rugby teams!"
Be prepared for a fast-paced real family when you enter Baccanale in Milan. Above you see the artistic work of one of the sons, Lapo..."One of my sons is here and is a artist the way that I am" says Stephania(the owner and wife of the Capo, Marco). "One is married in Chicago-his wife is from Chicago and he is studying to be a pilot. One is Gaia who is in London and the younger one, Giacomo is too young to work with us." She says. "I WANT TO OPEN A BACCANALE SOON IN CHICAGO!" says her husband Marco! "WE love the city of Milan and the Italian people and that is the warm affection that we missed working and living in palma di maiorca the last 7 years. And since our son is in Chicago we thought we should open a Baccanale here too." she says.
"The young yuppies love the famous Milan aperitivos which start here from 18:00pm to 20:00pm, 6Euros to 8Euros drink and all the buffet...they love it."
"The fresh Italian ingredients that make tourists from all around the world come to Italy!" says the Cowboy, one of the staff that helps translate for me. When I enter for the interview, Marco yells, "COWBOY! ENGLISH!" The cook is pictures here & below is Marco.
"The main thing is to have fun." says Stephania through the help of Guilia. And she is joined on and off by Marco and while he runs to the counter, Lapo comes back and forth to translate the English.
"The family is wonderful. I lived for a little while with my aunt in Palma di Maorica and in Australia. They love each other and they love to travel. They love Milan yet it is about bringing a great Pizzeria such as the famous Baccanale to the people of Milan and when it succeeds to bring the Milan culture to Chicago. They love that city and their son loves that city. Yet he misses his family. They thought alright the Baccanale is truly successful here and lets try America now." says Guilia. Look out Chicago here comes the Fatai and Paganoni families of Milan!
Above Paolo Lapriore, one of the 15th best chefs in the World, says that they want to develope a convivial kitchen. A research center for food! And that the friends who make up the Tre Cristi he has found to be both emotionally and professionally supportive of him and the project. And while that may sound a little too scientific for you! Take a walk to Tre Cristi and see the beauty of the restaurant every bit as modern and techi as you can imagine and do dinner...highest quality of food "a little bit more sophisticated than Siena's Tre Cristi" says Riccardo. http://www.trecristimilano.com/menu/