A renowned Chef for a renowned restaurant in Milan

Our Chef Paolo Croce salutes his origins with cooking that is deeply rooted in the territory: prime ingredients and an almost-obssessive search for top-quality classic Mediterranean and Milanese products. Absolutely genuine raw materials for traditional cuisine that is also in step with the times and which always valorises typical local products, bearing in mind their calories and ease of digestion. Combining unusual ingredients allows Croce to produce remarkable recipes with new and original forms and materials to satisfy your refined taste confirming heat>diana as one of the most renowed restaurants in Milan.

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The Chef's recipe

Octopus Nizzarda salad with anchovy sause, on thinly sliced raw tuna with fennel

Ingredients (1 pax)
Octopus 120g
Potatoes 60g
String beans 20g
Taggiasca olives 10g
Anchovies 10g
Caviar 5g
Tuna 40g

Chop celery, carrot, onion and unpeeled garlic; sauté in oil, add the octopus and a dash of red wine and cook with the lid on, adding water as necessary. Do not add salt. Purée the anchovies with oil, tenderize the tuna carpaccio and keep it in shape. Compile the dish: arrange the tuna carpaccio, compose the nizzarda salad with boiled potatoes, olives, cooked string beans and octopus, drizzle with the anchovy sauce and decorate with caviar.