Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the Bombette, calling it a standout dish. The overall vibe is one of hearty, rustic satisfaction.
“These are like little bombs, they need to explode. The filling of capocollo is very aromatic, pasty, compact but moist — the stuffing is perfect, juicy, fatty as it should be. A Michelin-star bombetta. I'd love to see a revisited version in my restaurant.”
What creators say
1 creator has covered Fratelli Torcinelli. Most active: Habemus Fame
- Habemus FameLoved
CHEF STELLATI IN TRATTORIA - EP.4 Pranzo in trattoria con lo chef Michele Cobuzzi · @ 0:48
A traditional Pugliese trattoria in Milan that made me feel like I was back in Puglia, with authentic, well-executed dishes and a relaxed, welcoming atmosphere.
Dishes mentioned
- Focaccia
Fave e Foglie
This is new to me — discovering a Pugliese preparation in Milan is the beauty of it. The fave beans are like a blank canvas, they go well with seafood, meat, vegetables. With the crunchy bread croutons, it's pure comfort food. Delicious.
Ciceri e Tria
This is more of a Salento dish, from the south of Puglia. The flavours are good, they really know how to interpret tradition here. It's a sacred dish, a symbol of Puglia.
Orecchiette con Cime di Rapa
The flavour of the cime di rapa is fresh, the pasta is well amalgamated, the saltiness is right with the anchovy. Really good. The tradition is interpreted perfectly here.
Bombette
These are like little bombs, they need to explode. The filling of capocollo is very aromatic, pasty, compact but moist — the stuffing is perfect, juicy, fatty as it should be. A Michelin-star bombetta. I'd love to see a revisited version in my restaurant.
