At Senato Caffè one may sample from a menu that is straightforward yet features quality ingredients that have been selected not by a chef but by a food critic and gastronomy writer. Our Food Curator Maddalena Fossati Dondero, epicurean guru and editor in chief of La Cucina Italiana, signs the products’ research and the combinations of the menu.
Quality ingredients all come from boutique producers: Luigi Guffanti, a family-run purveyor of fine cheeses since 1876 that ages their products in Arona on the shores of Lake Maggiore; the sea salt of Cervia; the artisanal bresaola cured meat from Valtellina prepared in the method perfected by Piero Poretti, a butcher from Tirano; the peaches from Monate lake that have been savored since the Renaissance.
Ingredients for the menu are selected based on excellence and a ‘Less is more’ approach. Inventive dishes include raw zucchini spaghetti with almond pesto or Coda Nera Riserva smoked salmon. There’s a big attention to Lombard provenance but without imposing a strict border line, and an eye for those who opt for raw and vegan foods.
The wine list at Senato Caffè is the work of Silvia Amoni, Alberto Gugliada and Lorenzo Viola, good friends and founders of Milanese enoteca Bicerin, which favors boutique vintners. They are passionate about small producers, and for Senato Caffé look to surprise our guests and showcase a selection of mainly Lombard wineries.