An Italian salotto
Text Angelica Carrara
From dove to marron glace, beige is featured strongly in all its shades and variants, next to sage green and accents of eggplant color. Cardinal red makes its entrance on the scene from the velvet seats of the vaulted parlor at the back. The walls are fitted with Italian – not Hungarian noblesse – herringbone parquet. Lighting comes from the ceiling by way of a piece of rope to then expand in volume in the pickled finish mirrors.
It’s restaurant Ecrudo designed by Milan-based architecture Alessandro Agrati, the creator behind Culti, and specialized in designing for the senses. «Entering a new place that was always here. A convivial space where to spend quality time» commented Agrati. The concept was created by Italy First Sa: «It was born out of the will to narrate Italy and combining different elements of the Italian style to then export it abroad and into the world», said Enea Angelo Trevisan, the society’s CEO. The idea is to move beyond via Savona and expand into hotellerie and bistro eatery.
The oil used is of the monocultivar kind, a type of oil produced by only few makers that is obtained from the pressing of a single kind of olive trees. Ecrudo is not synonymous with rawness, at least not only. Its cuisine is based on local produce and Mediterranean ingredients: Ecrudo is about spending quality time together cherishing flavors – «made more delectable thanks to the Italian sun, sea and soil» as explained by chefs Angelo Mancuso and Umberto Vezzoli at the end of a private dinner. The restaurant employs only Italian produce. The same principle applies to the wine list, which does not feature the usual, ubiquitous names but rather little known but well researched and suited grapes and winegrowers that have made quality their hallmark – the Italian way, of course – at the wine cellar headed by Piero Sattanino, a sommelier from Piedmont who has been world champion twice. This evening a salotto that oozes ‘Italianness’ has made its debut on the Milanese food scene.