Sicily and its sea they are an unexpected discovery at the “13 Giugno” in Milan. The elegant restaurant is among the cornerstones of the Sicilian culinary tradition in the city. Over time, he has been able to add mastery and creativity to traditional dishes. Over the years the proposal has in fact evolved and today ranges between the ideas of a more modern and refined cuisine, while maintaining solid traditional dishes.
The story goes back decades. He has been hosting the 13th of June in Milan for almost 40 years Don Xavier. It was him, following in his father’s footsteps Antonio Dolcimascolo, a father who had a fruit and vegetable stall at the Ballarò market in Palermo, became passionate about the flavors of Sicily. It was in Ballarò that the young Saverio learned, as a child, to “feel” and taste the aromas and scents of the island. A true love at first sight that defined the future steps: after a training experience at the Charleston in Palermo, Saverio moved to Milan at the end of the 70s and, guided by his brother Tanino, gained experience in the most important Milanese restaurants, until becoming director of the Binari, historic restaurant in the city.
The leap in quality came in 1988 with the purchase of Via Goldoni from the famous singer Gino Santercole on 13 June. But why June 13th? Because everything in Saverio’s life happened on June 13th. Last of 13 children of father Antonio, who was born on June 13th, Saverio wanted to dedicate the name of this restaurant to him.
Today Don Saverio leads his creation with the same passion. Flanked by his son Edoardo, he offers on his table all the sun, the heat, the light of Sicily with the scent of the sea, the Mediterranean scrub, the orange groves in bloom, the oregano, the cinnamon, the olives, the capers, the sesame . Among the protagonists of the courses is red tuna, as is also the age-old tradition of Sicilian cuisine. For centuries, tuna has been a fundamental resource for the local economy and culture, so much so that tuna fishing has deep roots in the island’s maritime history. Here on June 13th the bluefin tuna takes on flavor and ranges on the menu with the most classic recipes.
Over time, however, new developments have arrived. It was recently introduced red tuna tartare with buffalo stracciatella and black truffle. «Tuna is an ingredient that needs support – says Don Saverio -. It has its own flavour, as intense as it is delicate, but combined with certain sweetnesses and certain flavours, it can offer unexpected combinations.”
Among the proposals there is no shortage of great classics such as pasta with sardines, bavette with sea urchins, scampi carpaccio, swordfish and very fresh oysters but there are also splendid plateaus of oysters and seafood of rare freshness.
Busiate with tuna ragout occupies a special place. They are a fish first course made with fresh tuna, a typical dish from the Trapani area. «This area is known both for the ancient tuna fisheries and for the tasty typical products including Busiate, a type of long pasta that takes its name from the knitting iron with which it is made» says Don Saverio.
Sicily also means desserts rich in flavour, color and tradition. Characterized by a fusion of Arabic, Norman, Jewish and Spanish influences, Sicilian desserts offer a unique sensory experience that enchants the palates of anyone who tastes them. And on June 13th special attention goes to the pastry shop, dominated by the large, incomparable cassata, accompanied by inimitable cannoli and fresh granitas.
Also striking is the attention to the environment. What helps to immerse you in the Sicilian atmosphere on June 13th is also the care of the environment, both in the new outdoor area, and in the beautiful “greenhouse”, and in the classic elegant interior of the restaurant. On June 13th, in Via Carlo Goldoni 44, you can breathe a refined air with attention to detail without forcing. Live music brightens the evenings.
v
