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Radio Mercato Centrale

  • https://nr4.newradio.it:19407/stream

the restaurant by Filippo La Mantia, Oste e cuoco

The rock, rock, rock restaurant.

In Filippo La Mantia’s restaurant at the Mercato Centrale Milano you will find fresh aromas, flair, and simplicity.
From the markets of Palermo to the Mercato Centrale Milano: Filippo La Mantia is a host, cook, and craftsman and he picks back up from a market-like concept with the aim to make quality food accessible to everyone. His dishes never contain onions, garlic, leeks, or shallots, as Filippo believes that cooking should be free of rigid rules and as simple as possible. He uses raw materials to recount stories and traditions of his land. It is no coincidence that his favorite products are summer ones, reminiscent of the Sicilian sun: the red hues of the tomatoes, the taste of the eggplants, the scent of the basil, and, most importantly, citrus fruits, which are consistently present in his cuisine. Here, tradition reigns supreme. Filippo carefully selects raw materials originating mainly from Sicily to prepare dishes that can either be enjoyed seated comfortably at the restaurant table or taken to go. For Filippo La Mantia this project represents a new beginning, and it is intended for the curious explorers of taste.

find out more...

From the markets of Palermo to the Mercato Centrale Milano: Filippo La Mantia is a host, cook, and craftsman and he picks back up from a market-like concept with the aim to make quality food accessible to everyone. His dishes never contain onions, garlic, leeks, or shallots, as Filippo believes that cooking should be free of rigid rules and as simple as possible. He uses raw materials to recount stories and traditions of his land. It is no coincidence that his favorite products are summer ones, reminiscent of the Sicilian sun: the red hues of the tomatoes, the taste of the eggplants, the scent of the basil, and, most importantly, citrus fruits, which are consistently present in his cuisine. Here, tradition reigns supreme. Filippo carefully selects raw materials originating mainly from Sicily to prepare dishes that can either be enjoyed seated comfortably at the restaurant table or taken to go. For Filippo La Mantia this project represents a new beginning, and it is intended for the curious explorers of taste.

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