The Formula One Grand Prix is just around the corner. A special and unique sport event that turns the spotlight on Monza and puts the town at the centre of the World. Motors, speed, competition: in one word, PASSION. Alike, enjoying good food is a form of passion, as the love for healthy food and fresh local seasonal produce. Home products and familiar habits, that’s what Enzo Ferrari had always loved and never forgot, and yet he was a well-known person worldwide. He himself was at the same time the first and last employee in the Ferrari stable.

Enzo Ferrari’s typical ordinary day was one of a typical Italian family, focused on the family life and the neighbourhood. In the morning, he would have breakfast with a cup of milk and coffee with some of the local bread that the evening before his wife Laura and Peppino, his chauffeur, had bought on their way through his countryside in Maranello. He sometimes treated himself with a homemade ring shaped cake made by Rina, his housekeeper. That’s just an example that shows how the Drake was in a private context and preferred simple life habits and gestures, the importance given to those trusted people and inner circle of friends, such as his family, chauffeur and housekeeper. Ferrari ran so much in his life but never went after the pleasure of good food in terms of mere affluence, but he enhanced the value of its function, that is in terms of diet, nutrition, from its basic and physiological perspective. Indeed, he used to drink fresh milk from his country cows, have homemade bread by his women, or his Rina’s ring shaped cake. It is no surprise to find out that he got eggs from the henhouse just outside his house.

The Italian Mezzogiorno (the South of Italy), was normally represented, needless to say, by a healthy and balanced diet, using some typical Modena cooking habits. Rice and extra virgin olive oil with a grilled steak matched with some natural still water and a glass of local wine. He often had some delicious home-made stuffed pasta with fresh tomatoes and basil leaves and when he didn’t have pasta he used to start with two slices of Modena raw ham. At dinner time, he preferred staying at home with Mrs Laura and Dino, simply treating himself with some hot soup dishes because he thought that broth soups and liquid food could bring positive restoring effects on the digestive tract. If at home, for any reasons there was not such a quiet atmosphere, he would go out for dinner to “Oreste’s”, a known local restaurant (because he needed to talk and meet people, in fact he often invited one of his assistants for lunch or dinner) and he particularly appreciated the owner’s sober but accurate service and yet magnificent in its simple manners.

 

Starters
Steamed spinach leaves with thin layers of raw ham and grilled parmesan bread cubes

Thick Soup (potage)
Carnaroli rice cooked with hen broth and made it creamy with parmesan and extra virgin olive oil fondue – tomato leaf seasoned-oil by Noble

Second course
Italian Tagliata (sliced beef fillet), previously hung for 50 days, paired with gratin style red tomatoes

Dessert
Mrs Rina’s cake

Cookies made of fresh eggs and vanilla pods-flavoured local butter to dip into English cream striped with fresh mashed strawberries

 

All weekdays, for business lunches, Noble Restaurant assures an excellent and quick service (wait times max 20 mn)

You can choose from a variety of unique dishes

Meals are prepared to meet nutritional needs and our cuisine is easy-to-digest food

Should you be served in more than 20 mn from the moment you choose from the menu, Noble Restaurant will offer you the lunch

 

You are welcome whenever you wish

Antonella, Salvatore and Vincenzo

In occasion of Monza cinema film festival, Love & Passion has developed some gastronomic suggestions inspired by some major films and specifically, our executive chef Vincenzo Butticè suggested to Noble Restaurant the following menu:

As starter, first inspiration to the chef comes from Sam Mendes in “Road To Perdition” where the character Michael Sullivan, performed by Tom Hanks, in order to protect his son from a future certain criminal life and from his death already announced by Connor (Daniel Craig), decides to set off for a journey to Perdition, on his way to that place, he stops by to get something to eat and he chooses to have burger with chips.

For this hamburger recipe, our chef chooses to serve it raw meat style, matched with chips.

 

For the thick soup, our chef, without deceiving his Sicilian origins, gets some tips and inspiration from LuchinoVisconti’s “The Leopard” and his macaroni timbale.

The novel The Leopard was published in 1958 and soon became a best-seller, and his author Giuseppe Tomasi di Lampedusa was acclaimed as one of the major writers of the century. The novel chronicles the most relevant stories and facts involving Prince of Salina and his family during the years of the unification of Italy, in a Sicily that is reticent to changes. Like every year, the Salina family travel to their summer tucked away palace, Donnafugata. And like every year in that occasion, the family mansion is opened again and a big solemn banquet is impeccably arranged to welcome old friends and confirm and celebrate the unchanged power of the prince. During that evening in the big hall, the typical Italian beauty, the stunning Angelica is also present, with her unbridled sensuality and unpolished manners yet very provocative. The Prince’s nephew, Tancredi, falls in love with her; he looks at her spellbound, ravished by her spontaneity and beauty. The evening starts, candles light the sumptuous table up, macaroni timbale is brought into the room, which the author so lovingly describes: “The aspect of those monumental dishes of macaroni worthy of the quivers of admiration they evoked.The burnished gold of the crusts, the fragrance of sugar and cinnamon they exuded, were but preludes to the delights released from the interior when the knife broke the crust; first came the spice-laden haze, then chicken livers, hard boiled eggs, sliced ham, chicken and truffles in masses of piping hot, glistening macaroni, to which the meat juices gave an exquisite hue of suede”. The homonym film was inspired by this book, directed by Luchino Visconti and played by Burt Lancaster in the role of the Prince of Salina and Claudia Cardinale in the role of Angelica, while the role of Tancredi was played by Alain Delon.

As regards the second course, our chef introduces Duck breast with red wine sauce, like in the movie by P. J. Hogan, “My best friend’s wedding”.

Julianne, played by Julia Roberts, a very well-known food reviewer, is in a New York restaurant with her publisher George (Rupert Everett) to assess the restaurant’s cuisine. The nervous and worried chefs prepare one of the chef’s specialties and only after Julianne’s positive comment and assessment after tasting the duck breast, they are finally relieved and tension fades away. She is a very self-confident professional and strong and firm woman at work, but when it comes to her personal private life, she’s hopeless. Nine years before, she and Michael O'Neal (Dermont Mulroney) went from being deeply in love to be “best friends”, and they made a promise to each other: if by the time they would turn 28 they were still single, they would merry each other. But when Michael informs her that in 4 days he will marry Kimmy Wallace (Cameron Diaz), a Chicago very rich heiress, Julianne realizes that it’s Michael the man she has always loved. Michael asks her to reach him in Chicago because he is in a panic and she…flies straight away to see him, with one only purpose: to bring him back.

As regards the dessert, the movie by Jean Pierre Juenet “The fabulous destiny of Amélie Poulain” inspires our chef who recommends the timeless crème brûlée.

In the movie Amélie, played by Audrey Tautou, after various vicissitudes, grasps the true meaning of her life, that is to do everything she can to make her neighbours happy, she is so introvert yet a cheerful, shrewd and daydreamer girl who likes enjoying and tasting little treats, such as breaking the sugar-coated crust of crème brûlée.

The story of Oreno’s potato dates far back in time. Potato belongs to Solanaceae family (nightshade family), originating in Central America, and was introduced in Europe in the Mid-Sixteenth Century. Not all potatoes are the same, though. In Brianza area there is “Oreno’s potato”. Here, in the heart of  Brianza, mainly grows white potato, excellent for preparing mashed potatoes and potato dumplings.

Parmantier modified, by some strategies, the representation of potato according to collective imaginary of French people, who during famine and crisis periods, classified potato into the non-food categories, that is “greens with poisonous properties”. Parmantier, with the support of King Louis XVI, cultivated huge extensions of land with potatoes on the outskirts of Paris and he got Gendarmes to patrol this farming. From that moment on, it didn’t take long to realize that the potato increased value became a real fact, considering that the French general common belief was that a farming under supervision of Gendarmes was a renowned farming. It’s a fact nowadays that potato has actually become part of all European countries food habits.

In the utmost exclusive location in Monza the Sommelier and our staff will have the pleasure to accompany you in Aperitivo Dinamico (themed buffet cocktail accompanied by themed background music):

All kinds of matching are suggested by the women staff by DonzellWine and our sommelier, the theme of this venue is: “Jackie or Marilyn?