"Osteria Fiorentina Via Tortona 28 20144 Mi Incipit: Tuscany tradition apparently Yes! Quality definitely Ni! In bringing together a dossier concerning the quality of food (for the same cost) that the premises with a traditional regional image in my old Milan will use in the kitchen during the new summer season to build their dishes, I took the opportunity to write updates to a guide for 2024 and news to Tripadvisor readers also of this local I visited the Florentine Osteria. On indication from colleagues in the field accompanied by advice and precise recommendations I went to the most sophisticated district of Milan for the numerous ateliers of fashion designers, showroom, designer, happy hour, restaurants and with the frame of models with their book. Ceremony that precedes the tasting; that is in the observation of the scenery of the restaurant, furniture of the room, the table and the preparation of the dishes. The interior design, lighting design, menu graphics and wine paper are commercially (not food and wine) well set. Local furnished “moda Tortona” style, to give support and stimulate guests have activated the areas of the brain motor system (neuromarketing) by inserting dozens of reproductions with vintage objects and photographs belonging to stories and past that should remember a life lived in catering. The mise en place I found it consona to expectations accompanied by a careful but not professional service with choice of engagement not so strict but essential. It is a tavern with a good marketing in this area but it is a semi-commercial restaurant in all senses with almost absent the historical, noble and important Tuscan food and wine culture. “Relata refero”, few are the appreciations on the dishes regarding the importance of the group “Casa e Trattoria” brand of numerous premises; last opening “Riviera Reustarant Lounge Club Bistrot” which I will soon have to review. I do not call myself a super “trusted tastemaker” in the food and wine sector but since I was a child I have always had a great attention to everything that belonged to this world. Food is becoming one of the media’s “trending topic” on both the network and traditional media, online consumer reviews are of crucial importance to the world of food. Enogastronomy and food have always occupied a privileged place between the arts and sciences that man, over the centuries, has learned to use with the pleasure of a meal. Over the years, consumers have learned that food is an aggregate of history, culture and behavior, thus rediscovering the roots that sink into the Italian tradition. Food is also culture “when you eat” because this action implies specific criteria of choice related to both economic and nutritional, and symbolic reasons. Here comes to the tasted and conscientious dishes that the knowledge of the kitchen is the most difficult to acquire. Roasting, stewing, grilling, frying, boiling and brazing in this place are present. PARTNER. Here comes to the savored dishes. Reading their long paper format is clear for a guest who wants a lunch based on meat and land products. Observing the presence with different proposals of cutters, I started with the cutters typical of meats and cheeses. We found them good but they did not give any taste emotion. Fames crescit eundo. Recognising me a goinfre and I attend restaurants to eat but also to learn I went to seconds. After this tasting of meats, perhaps important in their kind and jumping the first pasta, visiting a Tuscan cuisine we were brought towards proposals of meat, for this reason I asked them a dish of cooked meat that can excite me; they advised me a rib. A Florentine of beef Black Angus grilled; request to cook “red”. Good meat, tender, tasty and quality in refreshments is increasingly difficult to find, especially for poorly informed customers but wishing to learn how to eat well and healthy. Two are the major points that make a meat great, 1) Food and place where the animal was bred 2) Frollature and good Sealing. By renouncing the reading of the list of desserts we closed this visit. A few years ago, customers enjoyed local or well-furnished rooms with fine-looking guests or locals where tradition was history, but catering has changed over the last few years; they just want culture, serenity, good raw material and mental fun when they go to the restaurant. I wish with this reviewer to share my experience on catering for the web travel community (Tripadvisor) so that it can be of help to other visitors of refreshments. Meditate people, meditate on the next one! In the tail lies the poison, without wrath and partiality or make gossip. A) Menu does not represent the importance of the group, titles and descriptions too synthetic and unavoidable with some error, maybe set up or for lack of knowledge on setting a menu or to speed up the service. B) Some wine with a price that's off. C) Food is life but, in the case of human beings, it is also culture. Some light explanations described with the heart on the products included in the proposals in the dishes would qualify to a greater extent the local. D) The client who comes out to dinner today wants unique stories and stories that can take away with him on his way home. E) The guest, during the collection of wishes on what is intended to order on raw materials, were explained the characteristics with the relative qualities of the product would be of help to those who submit some negative note and can better judge the cost of the dish by qualifying to a greater extent the local. Behind each customer there are different experiences and tastes, understanding them means increasing to every lunch new consents. Johann Wolfgang Goethe wrote, “Everyone only listens to what he understands.” F) In some scope “Melius est abundare quam deficere” preached my parish priest in church. G) Flat tables, noisy room without any absorbent material. H) To make the meat appetizing with a perfect color, good bark and just smell to pay more attention to the reaction of Maillard. The rubs has little flavored the meat losing in part the desired result. The chemical reaction of Maillard for cooking meat, in the kitchen perhaps for the great work sometimes forget what it is. The dry rubs has little flavored the meat and burning besides disturbing the presentation of the dish they lost in part the desired result. I) Although I noticed good school, the staff of the room lacks little to demonstrate more food and wine culture, empathy, wisdom in knowing how to make guests comfortable even if in my visits I found quite well represented and in line with the current interest of the room. SWAPPING: 20 for the location, 25 for the reception, 25 for the kitchen, 20 for the products that use in the dishes, 25 for the cellar."
