You can find our coffee in these restaurants:
Ristorante Cracco and Carlo e Camilla in Segheria (Milan).
Vicenza native Carlo Cracco is, like all chefs, a globetrotter, as it is well known that experience, observation and knowledge all play a part in the making of a great kitchen.
In 1986 he began his professional career at Gualtiero Marchesi in Milan, the first Italian restaurant to win three Michelin stars.
Since then, he has brought his culinary flair to a number of cities: Savona, Paris, Florence, Brescia, Cuneo, and then back to Milan, where he accepted the invitation of the Stoppani family, owners of the most famous delicatessen in the country since 1883, to open the Ristorante Cracco-Peck, where he took on the role of Executive Chef. Since 2018 he has been at the helm of the restaurant in the Galleria, the city’s elegant gathering-place.
What else can be said about him? That he is an optimistic man, who loves a challenge, particularly those based in the kitchen.
Cracco enjoys mingling tastes, but his is not the whimsy of someone who combines them for the simple pleasure of experiencing the contrast. His philosophy is one of synthesis: in the end, it is not the difference that is highlighted, but the new flavour that has been formed. It is not mixing, it is research.
Today, Carlo Cracco acts as President of the non-profit association Maestro Martino, whose main objective is to promote Authentic Cuisine and the highest quality Italian delicacies.
For years he has acted as an ambassador in collaboration with IFAD, a specialised UN agency dedicated to the growth of agricultural activity, allowing poor rural populations to achieve greater food safety, improving the quality of their food supplies and strengthening their adaptability.
Cracco in Galleria
Cracco in Galleria is a sober, refined and airy establishment, where the cuisine takes its cue from the restaurant in via Hugo: there is no shortage of classic dishes, from caramelised Russian salad to marinated egg yolk, from saffron risotto with bone marrow on the griddle to turbot in a crust of cocoa. All preparations where tradition and innovation come together in harmony.
The other chefs