Food & drink

Discover the Flavors of Milan: A Radisson Collection Gastronomy Series

There's no better way to truly understand a culture than by savoring its local cuisine. Food is the universal language of travel. It takes you beyond sightseeing, weaving a tapestry of flavors, traditions, and stories that linger long after your trip; it's a journey through history, tradition, and the heart of a place.

In this three-part series, we'll embark on a culinary adventure across different countries, using food as a lens to explore their rich heritage. First stop: Radisson Collection Hotel, Palazzo Touring Club Milan.

11 Jun 2024 4 min to read

First stop Milan: A Culinary Journey Through Time

Milan's vibrant culture stretches back millennia, and this rich history is beautifully reflected in its cuisine. Milanese food celebrates simplicity and authenticity, blended with the sophistication that has built the city's reputation as a beloved destination for food lovers. The gastronomic scene in Milan is a harmonious fusion of the past and the present. Age-old recipes are lovingly preserved and presented with contemporary flair. From golden saffron-infused risotto alla milanese to the decadence of ossobuco, every dish is a testament to the region's mastery of comforting yet refined fare. And, as in every city across Italy, pasta reigns supreme, lovingly crafted with respect for traditional methods that have stood the test of time.

A Culinary Adventure with Marko Morciano

In this first episode of our "Taste of Heritage" series, travel influencer Marko Morciano, known for his passion for travel and food, joins forces with Luca Franz, head chef at the Radisson Collection Hotel, Palazzo Touring Club Milan. Together, they create a classic pasta dish: Tagliatelle with a luxurious white Ragú sauce. The recipe, featuring the finest ingredients like 24-month-old Parmigiano Reggiano cheese, takes Marco right back to his childhood as you'll see in the video. Luca confirms a universal truth: Grandma's recipes truly are the best!

Step into Milan's Rich Heritage

The heart of this culinary journey lies at the Radisson Collection Hotel, Palazzo Touring Club Milan. This stunning hotel embodies Milan's rich heritage, seamlessly blending the historic charm of the Palazzo Bertarelli with modern luxury. Designed in 1914 by Achille Binda, the Palazzo Bertarelli is an exquisite expression of the late Art Nouveau period. Originally the headquarters of the Touring Club Italiano, the building is a testament to the city's illustrious past.

Within the hotel's elegant surroundings and with impeccable service, guests can indulge in a luxurious Italian culinary experience. Under the expert supervision of Chef Luca, each meal becomes a delightful journey through Italy's culinary landscape. From elegant, comforting pasta to delicate and delightful desserts, every dish is crafted with the freshest ingredients and a passion for perfection.

Let’s travel the world one delicious bite at a time

This is just the beginning of our culinary journey. Join us as we embark on a global gastronomic adventure, uncovering the unique flavors that define each destination. "Taste of Heritage" isn't just a series – it's a celebration of the powerful connection between food, culture, and cherished memories.

Ready to Experience a Taste of Italy?

Try this delicious recipe, enjoyed by Marco at home, and find yourself transported to Milan with every bite. Buon appetito!

Ingredients for Veal Ragù

700 g cleaned and minced veal round
60 g celery
60 g carrots
60 g golden onion
60 g white wine
50 g olive oil
1 sprig rosemary
5 sage leaves
2 bay leaves
1 sprig thyme
Black pepper to taste
Water to taste
Fine salt to taste
Parmigiano Reggiano to taste

Fresh Pasta

1 kg flour
800 g egg yolks

Recipe

Step 1: To prepare tagliatelle with white veal ragù, start with the sauté. Heat the oil with a clove of garlic in a saucepan and let it turn golden.
Step 2: Add the finely chopped celery and carrot.
Step 3: Add the chopped onion and mix with a spatula. Let it brown for a few minutes on low heat.
Step 4: Meanwhile, create a bundle tied with string of rosemary, sage, thyme, and bay leaves. Add it to the sauce along with the minced meat and cook over high heat, stirring with a spatula to break it up further.
Step 5: Cook everything for a few minutes and deglaze with the white wine.
Step 6: When the wine has evaporated, continue cooking by adding a ladle of hot water, adjusting the salt and pepper, and cooking over low heat for about an hour, adding more water if necessary. Once the required time has passed, turn off the heat.
Step 7: About half an hour before the end of cooking, bring a pot of abundant water to a boil: when it boils, salt to taste and cook the tagliatelle, leaving them al dente.
Step 8: Drain the pasta al dente and transfer it directly into the saucepan with the now ready ragù. Mix the pasta well and combine the sauce, adding a little reserved pasta cooking water if necessary.
Step 9: Serve your tagliatelle with white ragù immediately, still steaming, with grated Parmigiano Reggiano.