Frangente Milano Milan

Awards

OAD

European Casual Restaurants 2024, 22

All OAD European Casual in Milan All OAD European Casual in Italy

Restaurant Ranking

Restaurant Ranking 2024, #5187, PRO #14.55, USER #0.00

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Chef

Frederico SistI

Cuisine

Modern Milanese, Modern American

• 2024
• 2021

Dinner at Frangente

on 14 Jun 2024

by Feasting Pigs

in milan, italy (march’24)

one of my favourite dinner spots in milan, a modern take on the traditional milanese classics along with a series of offal dishes which is totally up my alley. began with their daily special chutoro with a veal tendon salad, followed by some of my favourites of the day which was the tripe cooked in the classic tomato sauce and cheese, and a unique pig’s head with a cannellini bean cream to break the heaviness - a dish i highly recommend ordering.

for pastas we opted... More

in milan, italy (march’24)

one of my favourite dinner spots in milan, a modern take on the traditional milanese classics along with a series of offal dishes which is totally up my alley. began with their daily special chutoro with a veal tendon salad, followed by some of my favourites of the day which was the tripe cooked in the classic tomato sauce and cheese, and a unique pig’s head with a cannellini bean cream to break the heaviness - a dish i highly recommend ordering.

for pastas we opted for some of their classics, the cappelleti filled with butter and cheese, topped with aged vinegar to break the heaviness, so hearty and so good. had their saffron risotto, had it before at their popup in london and so glad i’m having it again in the main restaurant which was even better than i remembered.

ended with a very special chicken heart and liver infused chocolate tart, which was strange at first but the gaminess actually worked incredibly well as a semi sweet treat, before finishing with a chocolate sable and fruit tart. a highly recommended spot when in milan, cozy hearty with a touch of innovation.

raw red tuna, tropea’s onion, veal tendons salad (€20)
✨tripe, tomato sauce and pecorino cheese (€16)
✨pig’s head, cannellini beans cream and mussels ragout (€16)

✨cappelleti, butter, aged vinegar and tuna bottarga (€18)
✨saffron carnaroli risotto ‘riserva s. massimo’ (€22)
pigeon, green pepper, roast pumpkin (€22)

✨sachertorte, apricot jam, chicken’s hearts and liver (€10)
chocolate sable, mascarpone, fruits (€8)
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would revisit: yes
reservations online
price range pp: €30-€60
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📍FRANGENTE
location: via pandilo castaldi 4, milan
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#2feastingpigs_milan
#2feastingpigs_italy Less

9 / 10

Dinner at Frangente

on 02 Oct 2021

by Gerhard Huber

“Tradition never dies”.
Federico Sisti wears this slogan on his baseball cap which he wears during service in his open kitchen. Interesting, as he describes his cuisine as impulsive. Driven by instinct, creativity and top products, he also is entrenched in the long tradition of Romagna where he is from.
His new restaurant which opened in April 2021 features the kitchen right at the entrance with a big window to the street. This is by design, as he wanted to create an atmosphere of eating in... More

“Tradition never dies”.
Federico Sisti wears this slogan on his baseball cap which he wears during service in his open kitchen. Interesting, as he describes his cuisine as impulsive. Driven by instinct, creativity and top products, he also is entrenched in the long tradition of Romagna where he is from.
His new restaurant which opened in April 2021 features the kitchen right at the entrance with a big window to the street. This is by design, as he wanted to create an atmosphere of eating in the house of the Chef.
A casual recommendation from a friend I did not know what to expect, so I told the waiter that I wanted Frederico to just do his thing. And what a thing he did.
9 dishes and three “spoons” of desserts selected by the Chef made for an unbelievable meal ranging from classic pasta dishes to ovals. All of them are flavorful, full of umami and very tasty.
Tripe with cherry tomato and pecorino sauce has an incredible texture. The sweetness of the tripe was balanced by the acidity of the tomatoes and the saltiness of the pecorino.
I have rarely eaten a better sweetbread than this. Roasted and served with vegetables it melted in the mouth while the crispy outside gave it structure.
The “piece de resistance” however was the Meat Cappelletti. Cooked a little less than al dente with a rich flavor meat filling was just pure indulgence.
The wine list is interesting, full of natural wines, some funky stuff, but guided by the sommelier I could find some good choices to pair the food with.
The service is casual, but professional with the Chef serving a lot of dishes himself to the entire 40 seat dining room.
The end of the meal offers a pleasant surprise as the pricing is a complete steal.
I can see this place becoming a temple of pilgrimage like the Trippa across town.

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