Spica: a journey through the kitchens of the world
A tablespoon of asian nectar , two saucepans european essence and a cup of american spark , all seasoned with a few drops of Italian grace and a dash of Indian soul.
The result? ** Spica **, the new restaurant that **Ritu Dalmia (Calcutta, India) and Viviana Varese (Salerno, Italy) ** have opened in the heart of Milan.
The passion for traveling of these two chefs inspires the proposal of this space where to eat the world without getting up from the table.
A SPACE AT THE SERVICE OF NATURE
The journey in Spica begins as soon as you open the door: multiculturalism is breathed in every corner, where Asian influences coexist with nods to 20th century Milanese design in a vibrant and colorful atmosphere.
The interior design is signed by the Italian studio Vudafieri-Saverino Partners, based in Milan and Shanghai, who has also been in charge of other projects such as the restaurant Il Luogo di Aimo e Nadie, Peck Citylife, Berton and Dry.
The lamps are by Andrea Anastasio
Respecting the industrial past of the building, the architects Tiziano Vudafieri and Claudio Saverino have designed the space following the rules of the Vastu architectural doctrine, which means 'science of construction' in Sanskrit.
According to this ancient discipline, which emerged in India more than 5,000 years ago, the construction of houses, towns and cities must follow the laws and influences of nature.
Thus, the rooms of Spica are arranged towards the cardinal points recommended by Vastu so that well-being and harmony reign in each of the spaces.
THE SECRET IS IN THE MIX
** Ritu Dalmia set out from India ** on an adventure that took her all over Asia, until her life led her to Milan.
Crystal Dim Sum stuffed with prawns, chives and almonds
On her way, the chef was absorbing and soaking up every culture she encountered: culinary traditions, spirituality, different forms of hospitality... and at Spica all this eclectic mix also welcomes the unmistakable influence of the great talents of Milanese design.
From the freedom and radicalism of Ettore Sottsass, the 'enfant terrible of design' to neo-rationalism and traditional techniques of Franco Albini or the Bel Design of Caccia Dominioni.
THE ENVIRONMENTS
At the entrance, the visitor is greeted by an eight meter bar inspired by the Milanese bars of the 60s, with its glass bottom and a suspended bottle rack.
The armchairs in the adjacent lounge area, like the stools in the cocktail bar, are a clear nod to the master Albini and his famous Luisa chair.
The Vudafieri-Saverino Partners studio has been in charge of the interior design
in the dining room, the large lamps, designed by Andrea Anastasio , evoke the shapes of typical Indian agricultural tools.
The auxiliary furniture creates a cute corner adorned with plants; while columns and walls are decorated with the works of South African artist Jaco Sieberhagenc, who has created a series of laser-cut, black-painted metal forms evoking with brilliant irony some symbols of Italian culture.
IN THE TABLE
"Modern, cosmopolitan and youthful", with these three words Spica defines her gastronomic proposal, whose menu is divided into four geographical areas: Southeast Asia, the Indian subcontinent, Europe and America.
Ritu and Viviana have selected your favorite dishes from each of these areas, which they were discovering little by little, in each of their trips.
Behind each plate, there is the story of a specific moment in a specific place , the wonders they saw there and the experiences and memories that remained in their memory.
Each section is further divided into sharing plates and main dishes, Will you accompany us to go around the world –and by the way, eat it–?
oh! And in the letter Next to each dish, its place of origin is written. Let's start!
SOUTHEAST ASIA: DIMSUMS, BAOS AND KHAO SUEY
What better than starting our journey with some delicious dim sum – which in Cantonese means “touches the heart”?
Crystal dim sums, named for the type of pasta used, come in portions of three and you can choose between those with shitake, mushrooms, black mushrooms and truffle oil (Hong Kong) or those with prawns, chives, almonds and kasundi (also from Hong Kong).
For lovers of bao bread, two other options: chicken cotoletta filled with wasabi mayonnaise or crispy aubergine and sambal sauce; both from Taiwan.
Crispy Eggplant Bao
You can also choose to share the famous Som tam (the green papaya salad from Thailand) or the Bawmra (cooked tomato, dried garlic, onion and tamarind, from Myanmar).
Among the main ones, the star is Khao Suey, a typical Myanmar dish based on egg noodles and coconut curry presented in three versions: with vegetables, chicken or shrimp. Of course, there is also no the typical Japanese ramen.
SAVING INDIA
The section dedicated to the Indian subcontinent offers from the typical Keema Pao of Mumbai, based on spiced minced beef with onions in soft buns served with chutney sauce; to the traditional samosa of Rajasthan.
To taste what South India tastes like, go for the Dosa, a kind of crunchy pancake stuffed with onion and potato accompanied by masala Idli (a typical snack from the area) and served with sambhar and chuntney.
Japanese ramen, a classic
And if you are more into street food, the paratha rolls (chicken tikka or panner cheese and walnuts) will transport you straight to the streets of Delhi.
The journey continues!
DO NOT MISS THE MEDITERRANEAN
The European proposal begins with some Majorcan cokes: ricotta, fondant onion and caramelized apricot or red pepper, stracciatella, potato and anchovies.
The main dishes, how could it be otherwise, are pure Italy: pasta or risotto of the day and fried pizza (with aubergine and parmigiano reggiano or Capocollo de Martina Franca) .
Do you prefer to go home? They have Galician octopus!
A Majorcan coke!
DISCOVERING AMERICA
Tasting on the other side of the Atlantic begins with Latin America, with delicious Mexican corn tortillas served with pico de gallo, guacamole and sour cream.
The options? From those of sweet potato and avocado to those of pork going through those of fish and jalapeños. Although why choose, ask for one of each!
There are also **the nachos made at the moment and the mythical Peruvian ceviche** on crispy tortillas.
And if what you want is to move to the United States, your dish is barbecue ribs.
Eggplant Parmesan Fried Pizza
FOR DESSERT? ANOTHER TRIP!
What part of the trip did you like the most? The spicy Mexico? The aromatic India? The infallible dimsums? Or maybe the classic cocas from the Balearic Islands? Choose your favorite area and go for dessert.
The Italian influence predominates in the sweet menu, where we can choose the classic tiramisu or the coconut and lemongrass panacotta.
There's also fried brioche with hazelnut ice cream home, chocolate waffles with toffee sauce, caramel and vanilla ice cream or 'sticky rice' with exotic fruits.
The Spica cocktail bar, inspired by the Italy of the 60s
MISSING THE COCKTAIL!
Don't you dare leave Spica without stop by the cocktail bar and continue traveling with the palate. In his letter we find from gin mixed drinks with Italian, Spanish, English and American flavors to rums inspired by Panama and Colombia, passing through whiskeys that transport us to Scotland, Japan or India.
Our favourite? The Spica cocktail, based on gin, lemon, falernum, raspberries and honey; although the Mexican Sweet and the Scottish Dragon also look very good.
We have a VERY GOOD excuse to travel to Milan , Are you coming?
The secret is in the mix
Address: Via Melzo, 9, 20129 Milano MI, Italy View map
Telephone: +39 02 8457 2974
Schedule: From Monday to Friday from 12 a.m. to 3 p.m. and from 18:30 to 24h. Saturdays from 18:30 to 24h. Sundays closed