18.06.2012 / Food & Leisure
Street gourmet
Street food is one of the most fascinating and yet somehow forbidden subjects for foodies. For it is often rough, simple and spontaneous – in other words, light years away from the elaborate and refined dishes that gourmands are used to eat at their favourite restaurants.
Nevertheless, in recent times, top level chefs have begun to take an interest in street food and are trying to revisit this concept in order to polish it without losing its authenticity. What chef Matteo Torretta is trying to do at Visconti Street Food, a brand new place in central Milan, is yet another example of this late trend, showing how street food can be an inspiration for great dishes.
Here’s how it works: you eat fast just like you do on the streets or at food trucks, yet what you get is unique and creative dishes whose preparation is not excatly what you would call “quick”.
The trick lies in technology: basically, the most complex dishes are vacuum pre-cooked with a low-heat method and subsequantly quickly cooled. Once they are ordered, all it takes to serve them is regenerating them inside a Roner digital thermostat.
The menu, which changes according to the available an seasonal ingredients, includes some revisited street food classics such as Visconti hamburger with chicken or Fassona piemontese, rabbit kebab, fried arancini with saffron rice and sugar peas and fish & chips.
There is also a small and sophisticated selection of wines and artisan beers.
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