Review: Spasso Milano at Pavilion (Jan 29)

Returning to Spasso Milano’s relocated branch for more porky revelry.
Earlier entry on Spasso @ Pavilion: January 15.

Prosciutto di Parma

Prosciutto di parma with buffalo mozzarella, tomatoes, basil & pesto mayo on grilled panini. Warm, thin & toasty, this is a richly tasty substitute for bulky sandwiches. Customers can choose from a wealth of fillings, ranging from a butcher’s cornucopia of cold cuts (bresaola, pancetta, speck & more) to assorted mushrooms, asparagus, zucchini & Provolone cheese.

Saffron Risotto with Sausages

Saffron risotto with pan-fried Italian sausages. Fragrantly scented rice, pungently savory meat. Confident cuisine, showcasing sheer simplicity.

Chicken Saltimbocca

OK, it’s not all about the hog here. One of our favorite Spasso recipes is chicken saltimbocca _ hearty fillets of surprisingly juicy meat (fowl instead of the traditional veal), its flavor rounded by a blend of sage, rosemary, beef salami & Taleggio cheese in white wine sauce.

Cheese

The Tallegio cheese in the saltimbocca had us craving some more stinky sensations. Perhaps the best Italian place for fromageophiles is Bangsar Village’s Garibaldi, which has some of the city’s most thoughtfully constructed cheese platters.

Everything from Parmigiano with pear & balsamic vinegar reduction to Robiola Bresciana _ melted raw cow’s milk cheese _ on bread croutons with hazelnuts is available here.

A tasting combo of Garibaldi’s cheeses. We can never remember what’s what, but there’s Robiola 3 Latti (baked one-month-aged cow, sheep & goat milk cheese), alongside other varieties flavored with truffles, garlic & pepper, some supposedly cultivated near European lakes.