Filippo La Mantia: Dining in Pinacoteca of Brera

Filippo La Mantia’s kitchen arrives at the Pinacoteca of Brera. After the restaurant opening in Venice with the Cini Foundation, the Sicilian chef opens his second restaurant under the Duomo and transforms Caffè Fernanda from a bar and café into a restaurant and bistro in collaboration with the Fabbro group, which specializes in catering and facility management.
Mantia has chosen as her resident chef her trusted cook Angela Adamo, who has been following him for four years in the restaurant in Via Poerio, which has developed a proposal characterized by an ideal continuity of aesthetic and artistic experience with the works of art on display . The menu includes vegan, gluten-free and vegetarian proposals, with the presence of cous-cous in all its variants. One of the iconic dishes of the new Caffè Fernanda is the recipe designed to honor the Pala di Brera or Pala Montefeltro by Piero della Francesca, taking up the ostrich egg that hangs from the half-dome of the shell-shaped apse: La Mantia has taken it inspiration reinventing the painting and transforming it into a dish like a poached egg supported by a shell-shaped puff pastry wafer on a bed of chard and lemongrass sauce.