Milan is the city that never ceases to mesmerize. We are getting lost in its paved streets of art, design, and modernity in a cosmopolitan ambiance that makes us breathe the air of the most beautiful capitals in Europe. Here we can enjoy our traditions, our flavors, and colors, yet always having the most fascinating culture experiences from all over the world at hand.
There is no better place to give vent to our gastronomic hunt and experimentation with the new, leaving the room for the concepts that will be shaping the Italian cuisine in the future.
Daniel Canzian restaurant is an excellent example of how the Italian culinary art has evolved bringing the tradition into modernity, maintaining awareness and respect for quality ingredients.
Our experience begins the moment we cross the doorstep and our senses open up to welcome the fragrances coming from a large, busy open kitchen. We are enchanted by the essential elegance of the furnishings decorated with vintage elements from a past to be heedfully protected. It is impossible not to be impressed by the "the family tree” composed of the portraits of the seven great chefs who built the pillars of the modern cuisine.
Chef Daniel Canzian, who is also vice president of the JRE-Jeunes Restaurateurs Italy and Europe, tells us about his vision focused on the uniqueness of the Italian regions, quality ingredients, and importance of handing down the tradition rethinking the flavors to adapt them to the modern palate without messing them up.
His vision of the international gastronomic future takes us to a new concept of local cuisine in the world, which is not limited to a mere representation of Italy, but which brings regional restaurants into an intercontinental dream to discover the peculiarities of the dishes of each region.
The path to this future begins in our restaurants. The reworking of traditional recipes, as Daniel Canzian explains to us, transforms the dish, disconnecting it from what it used to be. To loosen the chains that bind a traditional recipe to the tables of trattorias and low-cost food, it must be cleaned of the "dust that makes it belong to another era".
The example of ossobuco with risotto given by the Chef and linked to the Lombard tradition can hardly be considered a fine dining experience if prepared as the tradition dictates. The key to the reinventing of this recipe is to reduce the fats, unnecessary in the modern diet, and perhaps skip the steps that make the dish too heavy for the stomach.
Daniel Canzian's contemporaneity begins, starting in 2021 with his homeland’s Venetian cuisine, by adapting it to the fine dining concept.
Let's start right from the Scallops alla Serenissima, a tribute to the republic of Venice: the scallops are served raw and carefully marinated in soy sauce, extra virgin olive oil, and fresh lemon juice, enriched with syruped apple-quinces cooked with cardamom and saffron and accompanied with the scallop’s gonad tartare, all served directly in its shell.
The pan-fried gnocchi filled with creamed cod served in “sughet” sauce (anchovy sauce in Venetian dialect) with the typical Italian chicory surprise us with their flavor and texture.
Cuisine Divisionism to follow as a sublime tribute to art: “Expo-nential risotto” is an explosion of flavors and colors made using curry, paprika, and black tea on a risotto alla parmigiana dedicated to “The City Rises” by Umberto Boccioni; and the Chocolate sphere, a tribute to Arnaldo Pomodoro.
The last sweet stop of our gastronomic journey is the Citrus and Coconut Meringue alla Charles Pétillon with a delicate citrus and coconut mousse accompanied with a pomegranate sorbet.
The wine list has fine labels from Italy and France. However, Daniel Canzian chose to serve San Benedetto Millennium Water, coming from a millenary stream containing only 0.0001% of nitrates. It’s a matter of pride to serve a light and simple water that flows just a few kilometers from the chef's place of birth, in an elegant 0.65L glass bottle that fits perfectly the vision of his restaurant.
Our experience in Daniel Canzian’s restaurant was that of real protagonists. We dived into a cult place of contemporary Italian cuisine, where the diner comes first while tradition and culture are elevated to a fine dining experience.
*The restaurant is a member of JRE - Jeunes Restaurateurs, an association of young restaurateurs and chefs with a common goal to share their talent and love for food with like-minded people." Daniel Canzian is a member of JRE since 2016 and since 2020 he's vice-president.
DanielCanzian Ristorante, Milano
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