Il Luogo di Aimo e Nadia, Milan, 9/9/16

building
building

Il Luogo di Aimo e Nadia consists of 2 dining rooms both filled with art. We were seated in the smaller of the dining rooms with mostly non-Italian diners. The larger room had more wall art but each of our tables had a metal animal on it as decoration. Maybe because of the art but the lighting was a bit bright to me but the service could not have been more attentive and welcoming. They offer a couple tasting menus as well as a la carte. This night we chose to go the latter direction.  

door
door
beginning champagne
beginning champagne
table set up
table set up
menu cover
menu cover
tasting menu
tasting menu
tasting menu in Italian
tasting menu in Italian
wine menu
wine menu
more tasting menus
more tasting menus
Frankie liked the bright glasses
Frankie liked the bright glasses
A la carte 1, Italian
A la carte 1, Italian
A la carte 2, Italian
A la carte 2, Italian
A la carte 1, English
A la carte 1, English
A la carte 2, English
A la carte 2, English
explanation
explanation
Frankie found a friend at the table
Frankie found a friend at the table
main dining room
main dining room
reception area
reception area

 

We started with the carpaccio and tartare of veal that was topped with burrata cheese. It was nicely accented with herbs and capers. It was quite good.

img_6315
Carpaccio and tartare of veal from Piedmont, flavored with lemon and tarallo soaked in tomato water and Toritto almon
bread options and olive oil
bread options and olive oil
Frankie thought the olive oil bowl was just her size
Frankie thought the olive oil bowl was just her size

 

The porcini mushrooms were lightly dusted and fried. They were served with a orange sabyone sauce.  This was the ultimate in fried mushroom dishes. The inclusion of fried leaves was an extra plus. A winner!

img_6340
Crispy fresh porcini mushrooms with pine nuts and creeping pine leaves, with zabaglione flavored with Cetara anchovies juice
wine
wine

 

The spaghetti with tomato sauce and olives was amazing. Cooked perfectly, it was a toothy pasta covered with an ultra flavorful tomato sauce.  Make that a triple Yum!

img_6385
Spaghettoni of semolina dumum wheat with datterini tomatoes, Nolche olives, powder of capers from Pantelleria and Amalfi lemon zest
Was Frankie eating a breadstick?
Was Frankie eating a breadstick?

 

We also tried the onion pasta that was featured on the tasting menu. It was highlighted with basil, red pepper, sweet onion and a bit of pepper. This mixed with the perfectly cooked pasta was incredible.  Their pasta comes from southern Italy and it cooks exactly 18 minutes. The sauce adheres to it like it should. Another excellent, triple yum dish!

img_6370
Spaghettoni of semolina durum wheat with green onion and hot pepper sauce, olive oil and basil from Liguria
as plated
as plated
Frankie inspected the purse hanger
Frankie inspected the purse hanger

 

The pigeon main course is served 3 different ways. It starts with a agnoli stuffed with pigeon served in broth. The very savory broth was past amazing. A couple of strips of raw pigeon are on the bottom of the bowl to added to the intense flavor punch of the dish.  The pigeon breast was served with chard and then the legs, stuffed with pigeon liver, are brought with red pepper stuffed potatoes. It has a little romanesco on the side, which was cooked perfectly.  All in all a pigeon frenzy of wonderful tastes and textures.

pouring on the broth
pouring on the broth
pigeon agnoli in pigeon reduction
pigeon agnoli in pigeon reduction
Pigeon breast with pralined dried porcini mushrooms and hazelnuts
Pigeon breast with pralined dried porcini mushrooms and hazelnuts
Pigeon (producer Miroglio) legs filled with pigeon liver
Pigeon (producer Miroglio) legs filled with pigeon liver
Alberto Piras, sommelier, and Frankie
Alberto Piras, sommelier, and Frankie

 

The suckling pig was served with a sweet onion topping. It was pig in several forms, a roasted rib chop, a piece of shoulder meat, a roll with herbs some other cuts I couldn’t identify. All were amazing and incredibly tasty. The thick, lovely sauce really enhanced everything, even the beet.  A winner!

img_6408
Suckling pig from Umbria (producer Alfredo Angeli) flavored with rosemary and apple honey served smooth and crispy
inside the onion
inside the onion
peak in the kitchen
peak in the kitchen
Frankie appreciated having art in the bathroom
Frankie appreciated having art in the bathroom

 

We didn’t order dessert, but got a perfect sweet fix with their complimentary tray.  It contained a coconut and caramel in tart that had a thick buttery crust with coconut ice cream.  It was great. There also was a dark chocolate and hazelnut candy that was decadently rich. Last but not least was the marshmallow and strawberry roll. It was mild after the other two, but at this point, who cares.  A great meal!

dessert cover
dessert cover
art credit
art credit
Dessert menu, Englis
Dessert menu, Englis
Dessert menu, Italian
Dessert menu, Italian
cheese optios
cheese optios
img_6480
Extra treats: Coconut and caramel tart, dark chocolate and hazelnut, marshmallow and strawberry
Alberto with Nicola and Frankie
Alberto with Nicola and Frankie

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