Carlo e Camilla in Segheria, Cracco doubled in Milano
Industrial-chic-style, with two long cross-configuration tables that seat diners in a communal arrangement. Two spaces, one dedicated to the bar and the main room for the restaurant. Carlo e Camilla in Segheria, the second and latest Carlo Cracco’s restaurant in Meda street, 24 Milan, is a timeless place. Housed in an old sawmill, the space has preserved all its industrial character, the name “Carlo” is referred to chef Cracco but juxtaposed to the name “Camilla” it playfully alludes to British royal couple. The decor and stylish design has been treated by Tanja Solci, art director, curator of exhibitions and designer of installations, who has restored the old sawmill acquired by Solci’s grandparents in the 1929. Today there are big beautiful crystal chandeliers, Cappellini chairs, including Jasper Morrison’s and AG Fronzoni’s. Kitchen and design, is definitely a winning couple. The tables are set with exquisite out-of-production Richard Ginori white chinaware, 100 pieces all different from each other.
The kitchen is entrusted to Emanuele Pollini, under the direction of Chef Carlo Cracco. The culinary offer is innovative and traditional at the same time. The concept core is simplicity, reinterpreting the traditional dishes in a contemporary key. Great attention to the cooking techniques, such as Carlo’s Ombrine vacuum cooking in tomato water. The menu changes every forty-five days while the off-menu proposal changes daily.
