Andrea Berton's Centennial Feast

                
                
Trussardi alla Scala’s Head Chef Shares His Bespoke Anniversary Menu
Michelin-starred Milanese restaurant Trussardi alla Scala, the gastronomic branch of the revered fashion house, is among the most desirable addresses in Italy for its particular formula of old world-meets-avant-garde; director and chef de cuisine Andrea Berton's plates revel in a technical accomplishment underpinned by culinary tradition. To celebrate Trussardi's centenary, Berton closed the doors of his restaurant to open a pop-up location in Florence’s Stazione Leopolda, and devised a menu that perfectly embodied the brand’s philosophy.
100 Year Anniversary Dinner for Trussardi
Canapés
Duck wafer with quince compote
Marinated anchovy in a crusty wholemeal bread
Sweetcorn "cannolo" with cime di rapa (a type of broccoli widely used in Italy) and anchovy powder
Sphere of aubergine "alla parmigiana"
The Dinner
Grilled scallops with buffalo ricotta, coral sauce, black oil and oyster leaves
Risotto alla Milanese with Osso Buco medallions
Cod coated with black seppia ink dust, and fish bisque
Veal with potato puree in extra-virgin olive oil, crispy polenta cubes and grilled fennel heart
Tiramisu in the glass with cocoa-coffee slide
Petit-fours with olive oil macarons, jellies, and truffles
Wine
Cuvée Prestige Ca' del Bosco Franciacorta
Soave Classico Castelcerino 2009 Filippi
Rocca di Frassinello Le Sughere di Frassinello 2006
Moscato d’Asti 2009 Saracco