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8 hours and a day into the future, we arrive in Milan. It still hasn’t hit us that this is the next year of our lives. In the morning, the city looks beautiful, the only task at hand is to get up and walk around Milan.
We arrived two days before Luke, who would join us on Friday for the next two and a half weeks.
The Air bnb was perfect in an eclectic and old kind of way. The bathroom was slim, the washing machine out of order, and the kitchen altogether unusable.
It was beautiful and charming in its shortcomings, which pushed us to venture outside and venture back inside when the time was right.
The first bit of Italian modern architecture we visited.
Logical and modern for the 1930's, this villa grew from a smart plan, drank champaign and dressed up in Gucci. What we really wanted to see was the kitchen.
Built between 1932 and 1935 by the Italian architect Piero Portaluppi.
The charcuterie - the first (of many spreads) to be had on the trip - was eaten outdoors on the terrace, quickly and with a lot of gratitude. We were fucking hungry. Another 10-13 mile day of walking and gawking at Milanese architecture, leather, abundance, and we realized we were lacking. We became ravenous.
Salami varieties ranged from truffle to heavily peppered pork/beef varieties, all cluttered on a make-shift board. Absolute chaos. It was all good, even better compared compared to the state-side copy-cats we were accustomed to.
The boys had a last-minute baguette with the meat & cheese (purchased from a bakery 5-minutes before close). Their somewhat fresh bread didn’t hold a candle to my stale, crumbly, pile of cracker pieces. With butter, like magic, it became dust.
Unlike other regions of Italy, Milan’s food scene is not bound to classic Italian cuisine. In the central neighborhood, there are more Japanese and Indian spots than there are trattorias–the Kebab pizza seems to be the cheap/popular option in the area and a good measure of culture & cuisine here in 2022.
The city's culinary claim to fame is the Milanese Risotto, which is infused with saffron and golden yellow in color. It is creamy with sharpness from parmesan and garlic. It is delicious.