Showcasing oil and tomato sauce, the products of the pastry shop and the traditional herb liqueur
Carlo Cracco has launched his own e-commerce business: from the Galleria Vittorio Emanuele II, at shop.carlocracco.it, you can order recipe books and gourmet foods. But let’s take a step back to February 2018: in Milan’s “parlour” there is a new restaurant making a name for itself. It belongs to the Michelin-star chef who, with Luca Sacchi, his young second-in-command, born in 1986, has moved from his historic location in Via Victor Hugo to Piazza Duomo..
The project seemed ambitious from the start: over one thousand square metres on four floors. A cafè, a wine cellar with a selection of over two thousand bottles preserved among red lacquer walls, a pastry shop, chocolate and a space for private events, known as the “Salone Particolare”.
A luxury showcase designed by architects Laura Sartori Rimini and Roberto Peregalli from Milan for Chef Cracco’s cuisine..
The doors open from 8:00 am to late night: breakfast at the nineteenth century bar – a one-of-a-kind piece brought in from Paris, a casual lunch at the Café, dinner in the dining room on the first floor and after-theatre in the Art Déco-style Fumoir. A luxury showcase designed by the Milanese firm of architects Laura Sartori Rimini and Roberto Peregalli for chef Cracco’s cuisine: a sober and sophisticated interior design that combines ceramic tile by Gio Ponti with damask stuccoes in the Fortuny style, floral wall paper painted by hand and bas-reliefs, metal wall sconces, ochre carpet and large mirrors. And from the dishes to the design, the difference lies in the raw materials, all produced by highly qualified craft industries.
The specialties from the Galleria now come to the web, and have become available in recent days for purchase online: for six months, the range of products will be available on Amazon, which has started the Campus Challenge initiative as an investment in a policy to bring companies closer by offering their productions retail. Extra-virgin olive oil, capers and oregano, as well as raisins, infusions and the most select teas are now available online. The selection of sweets is wide-ranging: Baci di Cracco, chocolates, flaky cookies made with almonds and hazelnuts.
And the cherry on the cake, Amaro Bianco: the first house liqueur distilled from herbs and aromatic plants. «I have often wondered how, at the end of dinner, to harmonize the different organoleptic sensations so that they remain a memorable experience – explained the chef – and the idea of an amaro, a typically Italian tradition, came to me. Herbs, roots and copper stills. That is how the first of our distilled liqueurs was conceived, exactly as I imagined it, without colour or dyes».
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translation by Olga Barmine