{"id":7402,"date":"2016-10-25T07:00:01","date_gmt":"2016-10-25T07:00:01","guid":{"rendered":"http:\/\/www.tacchiepentole.com\/?p=7402"},"modified":"2017-03-28T22:04:35","modified_gmt":"2017-03-28T22:04:35","slug":"suri-fishbar-milano","status":"publish","type":"post","link":"https:\/\/www.tacchiepentole.com\/index.php\/2016\/10\/25\/suri-fishbar-milano\/","title":{"rendered":"SURI – FISHBAR A MILANO"},"content":{"rendered":"

\"img_8853\"<\/a><\/h3>\n

Identit\u00e0, \u00a0personalit\u00e0, \u00a0riconoscibilit\u00e0.<\/span><\/h3>\n

Suri\u00a0<\/strong><\/span>\u00a0\u00e8 \u00a0un \u00a0fishbar<\/strong> \u00a0dai \u00a0lineamenti \u00a0ben \u00a0definiti, \u00a0chiari, \u00a0limpidi, \u00a0parla \u00a0di \u00a0pesce \u00a0crudo all\u2019italiana<\/strong>, ovvero un\u2019originale interpretazione di tradizione e sapori italiani.<\/p>\n

Numerose\u00a0variet\u00e0 di ostriche<\/strong>, plateau di <\/strong>coquillages e frutti di mare, carpacci e tartare\u00a0<\/strong>vengono affiancati da alcune tapas e 7 piatti <\/strong>che cambiano a cadenza mensile.<\/p>\n

Parmigiana \u00a0di \u00a0Gamberi \u00a0rossi \u00a0di \u00a0Mazara, \u00a0stracciatella, \u00a0pomodori \u00a0arrostiti \u00a0e \u00a0pesto \u00a0 di \u00a0 basilico; \u00a0 crudo \u00a0 di \u00a0 Capesante \u00a0 con \u00a0 fichi \u00a0 neri, \u00a0 bottarga \u00a0 di \u00a0 Muggine \u00a0 e \u00a0croccante \u00a0 al \u00a0 nero \u00a0 di \u00a0 seppia; \u00a0 \u201ctagliolini \u00a0 di \u00a0 Calamari\u201d \u00a0 al \u00a0 pesto \u00a0 di \u00a0 basilico, \u00a0 patata \u00a0fondente \u00a0e \u00a0fagiolini \u00a0all\u2019acciuga, \u00a0queste \u00a0sono \u00a0alcune \u00a0delle \u00a0originali \u00a0proposte \u00a0ideate \u00a0dallo \u00a0chef.<\/p>\n

\"img_0393\"<\/a><\/p>\n

Carpaccio di tonno rosso, burrata affumicata e cime di rapa<\/h3>\n

\"img_8192\"<\/a><\/p>\n

Capesante con chips e crema di topinambur, tartufo nero e nocciole<\/h3>\n

Un \u00a0gusto \u00a0nitido<\/strong>, \u00a0riconoscibile, \u00a0delicate \u00a0armonie<\/strong> \u00a0tra \u00a0ingredienti \u00a0di \u00a0qualit\u00e0<\/strong>, \u00a0che \u00a0non\u00a0necessitano \u00a0di \u00a0grandi \u00a0lavorazioni \u00a0e \u00a0trasformazioni \u00a0per \u00a0essere \u00a0valorizzati \u00a0al \u00a0meglio, \u00a0intensit\u00e0 \u00a0 e \u00a0sfumature \u00a0 mediterranee \u00a0 che \u00a0 abbraccino \u00a0 i \u00a0 profumi \u00a0 delle \u00a0 erbe aromatiche, \u00a0 la \u00a0 salinit\u00e0 \u00a0 e \u00a0 la \u00a0 raffinatezza \u00a0 del \u00a0 mare, \u00a0 i \u00a0 colori \u00a0 e \u00a0 la \u00a0 vivacit\u00e0 \u00a0 di \u00a0 uno \u00a0splendido \u00a0territorio.<\/p>\n

Questo \u00a0\u00e8 l\u2019approccio \u00a0di \u00a0Luca \u00a0di \u00a0Lorenzo,<\/strong><\/span> \u00a0chef \u00a0milanese \u00a0che \u00a0ha\u00a0cavalcato \u00a0numerose \u00a0esperienze \u00a0tra \u00a0le \u00a0quali \u00a0Emilia \u00a0e \u00a0Carlo, \u00a0Pane \u00a0e \u00a0Acqua, \u00a0lo \u00a0Chic\u2019n \u00a0Quick \u00a0di \u00a0Sadler, \u00a0lo \u00a0storico \u00a0Savini.<\/p>\n

\"img_8177\"<\/a><\/p>\n

\u00a0Ambiente \u00a0accogliente,<\/strong> \u00a0informale<\/strong>, \u00a0una \u00a0quarantina \u00a0di \u00a0posti \u00a0a \u00a0sedere \u00a0tra \u00a0interno \u00a0ed \u00a0esterno, \u00a0alcuni \u00a0dei \u00a0quali \u00a0al \u00a0bancone<\/strong> \u00a0se \u00a0si \u00a0desidera \u00a0essere \u00a0a \u00a0contatto \u00a0con \u00a0lo \u00a0chef<\/strong>; \u00a0location \u00a0ideale \u00a0per \u00a0una \u00a0cena \u00a0appetitosa \u00a0o \u00a0un \u00a0aperitivo \u00a0accompagnato \u00a0da \u00a0qualcosa \u00a0di \u00a0 buono, \u00a0 distaccandosi \u00a0 da \u00a0 tutto \u00a0 ci\u00f2 \u00a0 che \u00a0 pu\u00f2 \u00a0 essere \u00a0 considerato \u00a0 una \u00a0 semplice\u00a0moda \u00a0 passeggera.<\/p>\n

\"img_0664\"<\/a>Oltre \u00a0alla \u00a0carta \u00a0dei \u00a0vini, \u00a0viene \u00a0pensata \u00a0e \u00a0realizzata \u00a0trimestralmente \u00a0una \u00a0lista \u00a0di \u00a0cocktail,<\/strong> \u00a0che \u00a0possano \u00a0accompagnare \u00a0e \u00a0valorizzare \u00a0al \u00a0meglio \u00a0i \u00a0piatti \u00a0in \u00a0carta \u00a0ed \u00a0essere \u00a0allo \u00a0stesso \u00a0tempo \u00a0ideali \u00a0per \u00a0un \u00a0drink \u00a0pre \u00a0e \u00a0dopo \u00a0pasto.<\/p>\n

Suri: \u00a0tradizione \u00a0italiana \u00a02.0<\/span><\/h3>\n

Suri – \u00a0V<\/span>ia California, 11 -\u00ad Milano<\/span><\/h3>\n

Tel: \u00a002 \u00a039401628 \u00a0\/ \u00a0surifishbar@gmail.<\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"

Identit\u00e0, \u00a0personalit\u00e0, \u00a0riconoscibilit\u00e0. Suri\u00a0\u00a0\u00e8 \u00a0un \u00a0fishbar \u00a0dai \u00a0lineamenti \u00a0ben \u00a0definiti, \u00a0chiari, \u00a0limpidi, \u00a0parla \u00a0di \u00a0pesce \u00a0crudo all\u2019italiana, ovvero un\u2019originale interpretazione di tradizione e sapori italiani. Numerose\u00a0variet\u00e0 di ostriche, plateau di coquillages e frutti di mare, carpacci e tartare\u00a0vengono affiancati da alcune tapas e 7 piatti che cambiano a cadenza mensile. Parmigiana \u00a0di \u00a0Gamberi \u00a0rossi \u00a0di \u00a0Mazara, \u00a0stracciatella, \u00a0pomodori \u00a0arrostiti \u00a0e \u00a0pesto \u00a0 di \u00a0 basilico; \u00a0 crudo \u00a0 di \u00a0 Capesante \u00a0 con \u00a0 fichi \u00a0 neri, \u00a0 bottarga \u00a0 di \u00a0 Muggine \u00a0 e \u00a0croccante \u00a0 al \u00a0 nero \u00a0 di \u00a0 seppia; \u00a0 \u201ctagliolini \u00a0 di \u00a0 Calamari\u201d \u00a0 al \u00a0 pesto \u00a0 di \u00a0 basilico, \u00a0 patata \u00a0fondente \u00a0e \u00a0fagiolini \u00a0all\u2019acciuga, \u00a0queste \u00a0sono \u00a0alcune \u00a0delle \u00a0originali \u00a0proposte \u00a0ideate \u00a0dallo \u00a0chef. Carpaccio di tonno rosso, burrata affumicata e cime di rapa Capesante con chips e crema di topinambur, tartufo nero e nocciole Un \u00a0gusto \u00a0nitido, \u00a0riconoscibile, \u00a0delicate \u00a0armonie \u00a0tra \u00a0ingredienti \u00a0di \u00a0qualit\u00e0, \u00a0che \u00a0non\u00a0necessitano \u00a0di \u00a0grandi \u00a0lavorazioni \u00a0e \u00a0trasformazioni \u00a0per \u00a0essere \u00a0valorizzati \u00a0al \u00a0meglio, \u00a0intensit\u00e0 \u00a0 e \u00a0sfumature \u00a0 mediterranee \u00a0 che \u00a0 abbraccino \u00a0 i \u00a0 profumi \u00a0 delle \u00a0 erbe aromatiche, \u00a0 la \u00a0 salinit\u00e0 \u00a0 e \u00a0 la \u00a0 raffinatezza \u00a0 del \u00a0 mare, \u00a0 […]<\/p>\n","protected":false},"author":1,"featured_media":7415,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[2304],"tags":[1755,1758,1754,1756,1757],"class_list":["post-7402","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-food","tag-fishbar-a-milano","tag-pesce-crudo-a-milano","tag-suri","tag-suri-california","tag-suri-milano"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t