IN BREVE
- DryMilano presents a spring menu that highlights seasonal ingredients like asparagus and artichokes, while maintaining a strong link to Italian tradition.
- On April 19, the venue will host two bartenders from Art, a Polish cocktail bar, for a mixology event.
- The menu includes innovative dishes such as Tuna and Onions and the Pastrami Sandwich, highlighting freshness and gastronomic identity.
- The cocktail list features fresh recipes, such as the Tea Paloma and the Black Wolfberry Bellini, following the same seasonal theme.
- DryMilano confirms its status as a creative hub, intertwining gastronomic experiences and contemporary culture.
With the arrival of spring, DryMilano updates its gastronomic offerings by focusing on seasonal ingredients and new botanical inspirations. The result is a menu that combines freshness and identity, maintaining a strong link to Italian tradition. The renewal affects both the kitchen and the bar. The Via Solferino venue continues to position itself as a space for meeting and experimentation, where mixology dialogues with food and contemporary creative languages.
INTERNATIONAL GUESTS FOR DESIGN WEEK
April coincides with the period dedicated to art and design in the city. In this context, on Sunday, April 19, the team led by Lorenzo Sirabella and Edris Al Malat will host two bartenders from Art, a cocktail bar in Katowice, Poland.
Behind the bar will be Krzysztof Ciemiera, founder and award-winning bartender, together with Leszczynski Bartosz. The meeting stems from a shared vision of hospitality.
“We share with ART the idea of offering open hospitality, as accessible as possible, to encourage interaction with guests at the bar and beyond. Even visually, I am sure Krzysztof Ciemiera will give us great surprises. We are doing this during this week to salute the world of art and design that fills Milan with stimuli that are also reflected in our work,” comments Lorenzo Sirabella.
DryMilano thus confirms itself as an evolving creative hub, capable of intertwining gastronomic experiences and contemporary culture.
NEW PIZZAS: FROM THE GARDEN TO THE SEASON
The spring menu highlights seasonal vegetables such as asparagus, artichokes, and chard. Among the new additions, the Tuna and Onions stands out, featuring fiordilatte, braised copper onion, sweet and sour Tropea onion, oil-poached bluefin tuna, black olive powder, and Pantelleria capers.
The Spring Season combines fiordilatte, lemon ricotta, zucchini flowers, Cetara anchovies, and asparagus salad. Chard, Potatoes, and Sausage brings together fiordilatte, colorful baby chard, roasted potatoes, and luganega sausage.
Completing the selection are Carpaccio and Artichokes, with fiordilatte, meat carpaccio, lemon artichokes, pecorino, and chimichurri, and the Ortolana with artichoke cream, roasted potatoes, chard, almond mayonnaise, and almond slivers. Alongside the pizzas, the Pastrami Sandwich is offered in a focaccia version with pastrami, pickles, and caciocavallo.
COCKTAILS: FRESH NOTES AND GLOBAL INSPIRATIONS
The cocktail list follows the same seasonal line. The recipes focus on freshness, fruit, and aromatic contrasts.
Tea Paloma reinterprets the Mexican classic with tequila, Timut pepper, celery and verbena cordial, and grapefruit soda. Bourbon and Soda combines toasted notes of chocolate with banana, coconut, and fig leaf soda.
Black Wolfberry Bellini offers a drier version of the Bellini, with grapes, peach, and black Goji berries on a base of amber Vermouth and Sherry. Bramble Sgroppino combines lemon sorbet, gin, blackberry, and champagne.
Closing the selection is the Dry Special Daiquiri, built on rum, citrus, and tropical fruits, with a final note of cherry. The new menu confirms the venue’s direction: a balance between tradition and innovation, with attention to seasonality and an openness to international exchange.
