The Collaboration

Having come close to working with Milano early in his career, we're delighted to be collaborating with Francesco now. Our guest chef's roots are in Calabria, and with that he brings a touch of Southern Italy to our menu. Inspired by Francesco, our new menu now features Calabrian oregano and olive oil as well as Calabrese Sausage D.O.P. (protected destination of origin) – the signature ingredient of Francesco’s Calabrese pizza.

Francesco's influence has been seen in every aspect of his collaboration with Milano. According to Antonio Romani (Executive Development chef) "Francesco is very proud and passionate about what he does. He has met with our head pizzaiolas from every restaurant and inspired them with his true Italian recipes and simple style of Mama cooking - simple, tasty, fresh ingredients."

It's heartening to see that Francesco has also been impressed by how engaged our pizzaiolas are, and their passion to deliver his dishes to every one of their customers. Where Francesco takes real delight in the collaboration is with Milano's reach to many people in Ireland, so they can experience some real Southern Italian style cooking or as Francesco puts it, "Working with Milano I've been able to introduce Mama cooking, a real part of Southern Italian cuisine, to Ireland."

Starters and Sides

Insalata Semplice

A first course salad of buffalo mozzarella, Santos and vine tomatoes, rocket and toasted ciabatta tossed with red onions, chives, Italian oregano and basil.

The classic Italian first course salad has been inspired and dressed according to Francesco's recipe with olive oil from Calabria, red wine vinegar and honey.

This dish is even more delicious with a glass of the Frascati Superiore.

Tricolore

Using not just basil but a rough-cut, chilli-spiked guacamole, the Tricolore is served with marinated, roasted tomatoes and buffalo mozzarella on thin, crisply baked dough.

Inspired by the "Italian flag", the Tricolore is enlivened by Francesco's signature sharp-sweet dressing that includes olive oil and oregano from Calabria.

The punchy flavour of the guacamole and the trio of herbs are perfectly complimented by the dryness of our Verdicchio Classico.

Mains

Mia Sofia

The Mia Sofia is a forest floor of Portobello, cup and oyster mushrooms infused with truffle pasta topped with mozzarella, chives, oregano and basil oil. This big, beautiful bianca (no tomatoes) pizza is made with the thin, crisp Romana base and finished with parsley and grana padano.

Inspired and named after Francesco's young daughter, Mia Sofia, and her love of mushrooms both tame and wild.

Bring out the delicate flavours of this rich pizza with a glass of the Pinot Grigio Marat or Pinot Grigio Blush.

Calabrese

A carnival of a pizza served on the hand-stretched rectangular base. The vivid topping includes slices of hot Calabrese sausage D.O.P (protected destination of origin), roquito peppers, fresh green chillies and spicy soft n’duja sausage.

Inspired by Francesco's grandmother this pizza has the distinction of being rectangle – it's easier to fold the leftover pizza into a sandwich shape the next day for school.

This fiery pizza is perfectly married with the full-bodied Corvina-Cabernet Sauvignon.

Rustichella

On the traditional Milano tomato, mozzarella oregano foundation, is built a cover of crackling Italian pancetta, marinated roasted tomatoes, rocket, and grana padano plus a trickle of Caesar dressing.

Taking inspiration from our classic Soho, Francesco has created the Rustichella with added sweet rustica tomatoes and deliciously crispy premium Italian pancetta for an extra twist.

We suggest you try this with a nice glass of Chianti.

Tagliolini Funghi

This dish combines the finest egg pasta mixed with a creamy, silky sauce with mushrooms prepared in two ways, two textures – sautéed and grilled – and the jewel of the Italian countryside, the earthy truffle.

A truly simple dish created in the tradition of 'real' Italian cooking and given a touch of decadence with Francesco's favourite, aromatic truffle.

The Mancaro Montepluciano D'Abruzzo is the perfect match for the rich yet subtle flavours in this dish.

Return to the Milano Menu

Young Francesco

As a young boy Francesco Mazzei hung onto his mother's apron strings in their kitchen in Calabria while together they prepared the produce of that wild, rugged province at the "toe" of Italy.

The Fledgling Career

At nine, desperate to earn money to buy his first pair of Levi jeans, he went to work in his uncle's ice cream and pastry shop.

Having discovered his vocation, been to catering college and endured military service, Francesco then started cooking in Rome’s Grand Hotel. In 1996 he moved to London to learn English.

Francesco Today

Time at The Dorchester opened his eyes to possibilities outside Italy. Francesco was the choice of Jeremy King and Chris Corbin of The Wolseley to be launch chef for their Mediterranean restaurant St. Alban. In June 2008 the ambition of being a partner in his own establishment was realised with the opening of L'Anima (meaning soul) in the City of London.

In 2009 Francesco and Milano joined forces to bring you his Calabrian inspired dishes.

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