'Ristorante Cracco'
With the likes of Buffalo Mozzarella-Crusted Oyster with Pepper Cream, and Salad of Puntarelle Rice, Mortadella and Black Tartufo, Carlo Cracco gives an intriguingly intelligent twist to classic Milanese cuisine. Having broken away from the Stoppani family with whom he established Cracco-Peck last year, he is now the chef and also owner of Ristorante Cracco, which is still housed in the former headquarters of the Peck group, but elegantly updated by architects Gian Maria and Roberto Beretta.
Behind the stove:
Carlo Cracco
What they say:
"Carlo Cracco offers serious food and wine. Foodies will swoon." Condé Nast Traveller
New dish this year:
Risotto of Sechuan Pepper, Ginger and Anchovies.
Not A lot of people know that:
Cracco was educated at Scuola Alberghiera, choosing to learn his trade there simply due to the appeal of the hotel management school's purple building.
Via Victor Hugo 4, 20123 Milan, Italy+39 02 87 67 74
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