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Nights called Milan

Data:

15/05/2019


Nights called Milan

In partnership with the Italian Cultural Institute in Osaka, the Swissotel Nankai Osaka presents you "Nights called Milan": discover and celebrate Milanese music, photography and gastronomy.

Reservations and inquiries: Swissotel Nankai Osaka https://swissotelnankaiosaka.com/offers/nights-called-milan/

15 May 2019
Official Opening VIP Gala Dinner
JPY 29,000 per person
br>Go on an unforgettable journey as you indulge in a limited time traditional Milanese dining experience from Michelin star Italian Chef Eros Picco, over special performances by Italian singer Michele Gorlerlo and Italian pianist Alberto Mancini. The event is centered on featuring Lombardy and Milan’s unique and high quality products, over urban landscapes, taste and music.

<Welcome Aperitif>
Alborelle fritte | Fried small Italian lake fishSciatt | Buckwheat pancake with cheeseLumache alla pavese, snails with mushrooms and tomato
Paired with Franciacorta Brut NV
<Menu>
Anguilla laccata al vino rosso e asparagi | Red wine glazed eel with asparagus
Paired with 2015, La Pergola, Zubli Garda Classico, DOC Bio
Filetto di trota in carpione con cipolla, alloro e pepe nero | Trout filet with onions, bay leaf and black pepper “carpione”
Paired with 2015, La Pergola, Biocora Lugana, DOC BIO
Bigoli al torchio mantecati con pasta di salame, crema di Grana Padano e riduzione di vino rosso | Bigoli with salami ragout, Grana Padano cream and red wine reduction
Paired with 2016, La Pergola, Elianto Garda Classico, Groppello DOC BIO
Raviolo farcito di ossobuco, ristretto allo zafferano | “Osso Buco” raviolo with saffron broth
Paired with 2016, Peri Bigogno Marzemino “Tre Amici” IGP
Filetto di manzo all’olio, polenta di grano saraceno, piccole verdure | Beef tenderloin in extra vergine olive oil, small vegetables and buckwheat polenta
Paired with 2010, Peri Bigogno Gobbo Rosso Montenneto di Brescia IGP
Sbrisolona, lamponi al miele e Zabajone | Sbrisolona cake, raspberries, honey and Zabajone

Chef In Profile
Eros Picco
Michelin star chef and consultant for various restaurants, he has played different roles in major international events from France, Japan, USA and China. He was granted the Michelin star in 2008, after which was fully involved with consulting and promotion of Italian products and showcasing authentic flavors of Italian tradition.

Performances
Alberto Braida
Italian pianist, composer and improviser, he collaborated with various musicians and participated in several festivals to include Vision Festival (New York), Umbrella Festival (Chicago), Improvised and Otherwise Festival (New York), International Jazz Festival (Vancouver), Total Music Meeting (Berlino), Tasten Festival (Berlino), Uncool Festival (Poschiavo), Taktlos Festival (Zurigo), Interactivity 05 (The Haag), Music Unlimited Festival XIX (Wells), Konfrontationen (Nickelsdorf), Podring (Biel), Risonanze (Venezia), Controindicazioni (Roma), Free Radicals at the Red Rose (Londra), Festival milanese della musica d’improvvisazione (Milano), Pulsi (Milano), ContemporaneaMente (Lodi), among others.

Michele Gorlero
The voice of the night is a graduate of Linguistic Mediation and Intercultural Communication at Università Statale in Milan and began his theatrical education by attending acting and elocution lessons at Centro Teatro Attivo with Emiliana Perina and Gabriele Di Luca. His career involved concerts and theatrical productions in Italy as a singer, actor and performer. He is also a member of performance art company “I figli di Marla” and works as a physical actor at Teatro alla Scala in Milan.

17 and 18 May 2019
Italian Style Special Dinner
4-Course Grand Menu
JPY 10,373 per person

Anguilla laccata al vino rosso e asparagi | Red wine glazed eel with asparagusBigoli al torchio mantecati con pasta di salame, crema di Grana Padano e riduzione di vino rosso | Bigoli with salami ragout, Grana Padano cream and red wine reductionFiletto di manzo all’olio, polenta di grano saraceno, piccole verdure | Beef tenderloin in extra virgin olive oil, small vegetables and buckwheat polentaSbrisolona, lamponi al miele e Zabajone | Sbrisolona cake, raspberries, honey and Zabajone
6-Course Degustation Menu
JPY 16,231 per person
Anguilla laccata al vino rosso e asparagi | Red wine glazed eel with asparagusFiletto di trota in carpione con cipolla, alloro e pepe nero | Trout filet with onions, bay leaf and black pepper “carpione”Bigoli al torchio mantecati con pasta di salame, crema di Grana Padano e riduzione di vino rosso | Bigoli with salami ragout, Grana Padano cream and red wine reductionRaviolo farcito di ossobuco, ristretto allo zafferano | “Osso Buco” raviolo with saffron brothFiletto di manzo all’olio, polenta di grano saraceno, piccole verdure | Beef tenderloin in extra virgin olive oil, small vegetables and buckwheat polentaSbrisolona, lamponi al miele e Zabajone | Sbrisolona cake, raspberries, honey and Zabajone

About the Milano Genius 2019
The Milano Genius 2019 is a cultural project supported by the Italian Institute of Culture in Osaka and coordinated by the Asian Studies Group in Italy, representing the emblem of artistic expressions of any kind and beyond any geographic boundaries. This project promotes arts, innovation and culture as opportunities of cultural exchange and cooperation between Japan and Italy. The project includes a wide range of creative contents from February to June 2019, focusing on Contemporary Art, Music and Theatre, Photography, Performing Arts and Design that are promoted, spread and produced in sister cities Osaka and Milan – producing events to include Nights Called Milan.

 

Informazioni

Data: Da Mer 15 Mag 2019 a Sab 18 Mag 2019

Organizzato da : スイスホテル南海大阪、イタリア文化会館-大阪

In collaborazione con : ASG東洋学協会

Ingresso : A pagamento


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