The blond salad with asparagus

...and other spectacular combinations.

The aperitif, but perhaps the bar in general, is the great new trend of recent years that is transforming the world of wine and cuisine to the point of shaking its very foundations. It is perhaps not by chance that the great star-laden names acclaimed by the Michelin guide are closing and the real world is breaking with the
practices of the past, creating new original opportunities for cuisine: street food with the refinement of dishes from a great restaurant, aperitifs on a par with haute cuisine, sloppy phoney luxury, wine lists with great champagnes for aperitifs, poor-costlyinformal, and also so much kitsch, sometimes so pronounced as
to be amusing, almost a style. It is the food that contaminates and becomes a fashion, which opens and closes the seasons smartly, which becomes a game and a social factor even before culture.
Do we get irritated by it? No! We join in the game and Milano Marittima is the ideal place to do it.
We will try to combine seven fashion bloggers (interpreters of a phenomenon that by now has invaded the fashion parades of half the world) with seven different aperitifs borrowing dishes and ideas from the great chefs in vogue of Emilia Romagna… but not only! And of course combining them ‘by nose’, for style, atmosphere or elective affinity with the same number of nightspots in Milano Marittima.