Today we’re talking about one of the top locations whenever Milan Design Week comes around: we’re talking about the 5vie district, known as a cultural stronghold in the heart of Milan. In this article, we’re pretty much talking about one of the oldest but also emerging districts of Milan. Named after […]
The recently deceased Alessandro Mendini was without a doubt a key figure in Italian architecture, design, and illustration. Born in Milan in 1931 Mendini has left us with an everlasting influence that will continue to inspire many artists worldwide. Mendini had an intense and influential 60-year career, being a key figure in […]
Places to go in Milan before 2017 end? At via Savona, Zona Tortona, just opened Ecrudo, which is currently in one of the most interesting routes of the Navigli area thanks to the gastronomic variety that its venues offer. Alessandro Agrati is responsible for what will become one of the greatest and new Milan restaurants.
Designed as a fine dining restaurant, Ecrudo is born of the creativity of the architect and art director of Milan Alessandro Agrati who, with his personality, gave life and materiality to a concept of Italy First Sa, which aims to expand and transmit to level international lifestyle and Italian elegance through unique experiences, ranging from catering to hotel restaurants, which convey a different idea of food & living.
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Speaking of the new restaurant design , the Milanese living room has the elegance combined with a cozy atmosphere with soft lights and warm colors. We are not talking about a fashionable venue, not a star, but an address where matter is the protagonist.
Ecrudo, in fact, the philosophy of cruelty does not concern as much food as the soul of the place and people who will live it, free to cross the space into a discovery of different environments, alternating informal situations with more classical settings.
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A hundred places that welcome Ecrudo guests both for aperitif and dinner. The kitchen, defined as “primary” and inspired by healthy eating, is entrusted to Angelo Mancuso with the coordination of Umberto Vezzoli, executive chef of the entire Italy First Group.
He himself defines Ecrudo as “a cuisine that is heavily based on integrated agriculture,” linked to the Italian tradition and the Mediterranean of ingredients, while at the same time suggesting new ideas for changing eating habits, trying to calibrate aesthetics and taste.
