Dry Aged in Milan, synergy between cuisine and service by Matteo Ferrario and Stefano Carenzi
Dry Agedis the new project of two young people, chefs and maitre, who after several gourmet experiences have decided to focus on themselves: they are Matteo Ferrario e Stefano Carenzi.
Their synergy between kitchen e service it materializes in the search for the concentration of taste, in the experimentation of maturationof macerations, starting from meatas evidenced by the imposing ribs that welcome in the room, but also a profound study on fish, on vegetables and with the most modern cooking techniques, mixed with ancient wisdom and a Northern European feeling, the intensity of the taste is brought to the highest levels. All the raw materials for the aging are selected by the chef from small local producers. The Dry Age wants to bring a type of cuisine that was still lacking in Milan.
Dry Aged, le 3 sale e il mood “Life is beautiful”
The welcome is given by the neon sign “LIFE IS BEAUTIFUL”Which tells the mood of these two enterprising young people. A new destination in the center Milanobetween Sant’Ambrogio e Corso Genova. Urban style and informal elegance welcome guests in three environments: from New York bar with social table, alla room with a view of the cellarto be booked also as a privée, one of the few rooms available for at least 14 people in Milan, and the living room with open kitchen through a portholealmost a magic eye to spy on the chef at work.
Dry Aged, la Cucina
Among the signatures of Dry Aged definitely stand out i Mondeghili of tradition, sautéed spinach, mustard and saffron sauce; the Spaghetti with 3 tomatoes creamed with extra virgin olive oil and basil; L’Entrails alle brothers, caramelized onion e fluffy potatoes and paprika. Then there are the beef tartare, different depending on the season and which can be found both natural and marinated or smoked. The costflagship of research in maturation: from Fassona “La Granda” selection at the Rib by Rubia Gallega, from that of Pezzata Rossa to the great Dry Aged selection. Another specialty of the house is certainly the risottos made in the “Dry Aged” way, combining tradition and innovation. Among the desserts we recommend the tiramisu and the “Almost” Sicilian cannoli.
Dry Aged, la cantina vini
The maitre e sommelier Stefano Carenzi has selected many niche producers, both foreign and Italian, to set up the spectacular open cellar that embraces the private room. From the dining room, which can also be booked for private dinners, you can admire all the labels on display and choose them. Great attention is also dedicated to many Triple A labels and to the Abere selection, including natural and biodynamic wines.
Dry Aged, Arte e Design
Not only Food but also Art e designtwo fundamental components that characterize the DNA of Dry Aged. The chandelier sculpture from the futuristic design that with its play of light illuminates the original 1920s floor in the main rooms, and the fiery red neon that flood the petrol blue walls in a biting contrast, they accompany the guest in a sort of punk rock trip between contemporary art, photography and street art. A selection of unique works in which we find a “Joker“Original of No Curves, the pseudonym behind which one of the most famous tapeart artists in the world hides, who surprises for his unique and geometric style, characterized by the total absence of round curves; to the Venetian visions of OBEY, one of the major contemporary street artists; up to our city Milan, interpreted by the calligrapher Giuseppe Caserta.
Wanting to amaze is one of the distinctive elements of Dry Agedand as we know only the beauty of art and food can give us unique emotions.
Dry Aged, who is Matteo Ferrario
A great experience that, despite the young age (33 years) has gained in numerous stars, by Ettore Bocchia, considered one of the founders of the Italian molecular cuisine, at villa Serbelloni in Bellagio, on Lake Como; then with Stefano Baiocco, at Villa Feltrinelli, in Gargnano on Lake Garda; then from Giuliana Germiniasi to Capriccio di Manerba and Gianni d ‘Amato to Rigoletto di Reggiolo. Finally, the last experience, which counts 5 years and where he meets his future partner, Stefano Carenzi, from Triennale Osteria with View Terrace in Milan, with chef Stefano Cerveni. He can be counted among the young emerging chefs on the Milan square.
Dry Aged, who is Stefano Carenzi
Class ’91 (30 years old), Stefano Carenzi before landing at Dry Agedhas made many experiences in many starred restaurants, like his partner. Da Joia with Pietro Leeman in Milan; at the Dining Room, a starred restaurant inside the 5-star luxury The Goring Hotel in London; from Oro Restaurant in Venice, inside the Belmond Cipriani; at the Berton Restaurant in Milan up to holding the position of Restaurant Manager at the starred IT.
