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Restaurants
- Amado Fores added a new meal Dinner at Riccardo Camanini - Lido 84 at Lido 84
@ristorantelido84 Honey Gelato and a huge spread of sweets to end the meal!
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- Amado Fores added a new meal Dinner at Trippa - Milano at Trippa
@trippamilano = HEAVEN Best vitello tonnato in the world—perfectly sliced veal and incredible tuna sauce and also loved this unique dish with Figs, fresh ricotta, bresaola, tomatoes, olives, and almond pesto
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- Amado Fores added a new meal Dinner at Al Baretto at Al Baretto
Refreshing Sgroppino al Limone prepared tableside by a Pinay 🇵🇭 server at @albaretto_sanmarco 🇮🇹
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- Amado Fores added a new meal Dinner at Al Baretto at Al Baretto
What a fantastic restaurant! Completely packed, not an empty seat in sight, with an incredible vibe, amazing seafood, and now my personal favorite spot for celebrating anything in Milan. It’ll definitely be my first meal when I’m back too! @albaretto_sanmarco. thanks for showing me this place tito @jappy_gonzalez
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- Amado Fores added a new meal Dinner at Riccardo Camanini - Lido 84 at Lido 84
@ristorantelido84 Honey Gelato and a huge spread of sweets to end the meal!
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- Amado Fores added a new meal Dinner at Francescana At Maria Luigia at Casa Maria Luigia
Leave it to @massimobottura and his @osteriafrancescana team to end their greatest hits menu with a mic drop—or in this case, a lemon drop. The iconic “Oops! I Dropped the Lemon Tart” was born when Sous Chef Kondo Takahiko accidentally dropped a tart just before service. Instead of tossing it, they embraced the moment—serving... More
Leave it to @massimobottura and his @osteriafrancescana team to end their greatest hits menu with a mic drop—or in this case, a lemon drop. The iconic “Oops! I Dropped the Lemon Tart” was born when Sous Chef Kondo Takahiko accidentally dropped a tart just before service. Instead of tossing it, they embraced the moment—serving it upside down, smashed, and rest is history! Proof that sometimes, the best creations come from happy accidents.
And for the cheese course after? Like a true madman, it was a full-on pasta course! Handmade tortellini in a rich Parmigiano Reggiano cream sauce—so delicious, but was definitely way too full by the end. Less
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- Amado Fores added a new meal Dinner at Casa Maria Luigia at Casa Maria Luigia
More @massimobottura greatest hits! One of my personal favored the Lasagna reimagined, aka The Crunchy Part of the Lasagna, from Osteria Francescana—cooked pasta turned into crisp sheets, blitzed, rolled, fried, smoked, and torched, served on the best ragù and Parmigiano cream.
Also, the Beautiful, Psychedelic Spin-Painted Veal, Not... More
More @massimobottura greatest hits! One of my personal favored the Lasagna reimagined, aka The Crunchy Part of the Lasagna, from Osteria Francescana—cooked pasta turned into crisp sheets, blitzed, rolled, fried, smoked, and torched, served on the best ragù and Parmigiano cream.
Also, the Beautiful, Psychedelic Spin-Painted Veal, Not Flame Grilled, inspired by Damien Hirst’s Spin paintings. Chianina beef filet, marinated in milk like veal, rolled in ash made from blackened vegetables, and cooked sous vide. Classic sides—potatoes, salad, veggies—are reimagined as, “psychedelic” sauces, finished with Bottura’s own balsamic vinegar. Less
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- Amado Fores added a new meal Dinner at Francescana At Maria Luigia at Casa Maria Luigia
Dinner at Francescana was all about the greatest hits, starting with the iconic “Five Ages of Parmigiano Reggiano in Different Textures and Temperatures”—a masterpiece 20 years in the making. From a hot demi-soufflé made with 24-month-old Parmigiano to a delicate galette baked with 40-month-old cheese, every bite showcased the magic of time and... More
Dinner at Francescana was all about the greatest hits, starting with the iconic “Five Ages of Parmigiano Reggiano in Different Textures and Temperatures”—a masterpiece 20 years in the making. From a hot demi-soufflé made with 24-month-old Parmigiano to a delicate galette baked with 40-month-old cheese, every bite showcased the magic of time and technique. Massimo says it best: “It’s made with two ingredients: Parmigiano Reggiano and time.”
Another standout? “Riso Camouflage”—risotto layered with squid ink, porcini mushrooms, and vibrant vegetables, creating a stunning green, brown, and black palette. Truly unforgettable. Less
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- Amado Fores added a new meal Dinner at Al Gatto Verde at Al Gatto Verde
Sweet Finale at @algattoverdecasamarialuigia
Sugar Tart / Tarte au Sucre
Maple syrup-baked cream with roasted apple and walnuts—felt like a Canadian-inspired dessert reminiscent of Massimo Bottura’s famous Oops! I Dropped the Lemon Tart.
Cielo Terra Mare (Earth, Air, Sea)
A dessert resembling a carved light pink rose, but actually... More
Sweet Finale at @algattoverdecasamarialuigia
Sugar Tart / Tarte au Sucre
Maple syrup-baked cream with roasted apple and walnuts—felt like a Canadian-inspired dessert reminiscent of Massimo Bottura’s famous Oops! I Dropped the Lemon Tart.
Cielo Terra Mare (Earth, Air, Sea)
A dessert resembling a carved light pink rose, but actually a carbon semifreddo made with ashes from the oven, filled with sour raspberry and caviar, set on a kombu and nori cookie, and bathed in rose-flavored seawater. Less
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- Amado Fores added a new meal Dinner at Al Gatto Verde at Al Gatto Verde
Mac & Cheese but make it Michelin-level and crafted by one of the one talented Italian chefs in the world. @jessrosval @algattoverdecasamarialuigia
OVEN-BAKED MIGNOLO TORTELLINI
Handmade Emilian tortellini au gratin with a luscious cream of Parmigiano Reggiano aged 36 months.
Also loved the TRUFFLE BORLENGO DALL’APPENNINO—featuring... More
Mac & Cheese but make it Michelin-level and crafted by one of the one talented Italian chefs in the world. @jessrosval @algattoverdecasamarialuigia
OVEN-BAKED MIGNOLO TORTELLINI
Handmade Emilian tortellini au gratin with a luscious cream of Parmigiano Reggiano aged 36 months.
Also loved the TRUFFLE BORLENGO DALL’APPENNINO—featuring Emilian Black Pregiato Truffle and mountain mushrooms. Absolutely divine! Less