From the Royal Villa to the fabulous world of Brazilian sushi: a journey within a journey in Monza, Part II

We begin by sipping one of the very colourful cocktails prepared by the highly skilled Andrea and tasting some Japanese Tapas, tasty appetizers to enjoy while waiting for the following courses. We choose the Edamame, that is green soya beans in their pods, the Nachos Guacamole, corn-flour chips with guacamole sauce, and the Wakame Salad, a salad of squid, ginger and seaweed. Next, we discover the Tartare and Chirashi, which are a bit like starters. Stunning to look at and magnificent to taste, here are the Pomegranate and Citrus, which consists of salmon worked with citrus sauce and pomegranate tears, and the Crunch Sake, that is salmon worked with tempura crunch, mango and ikura eggs. Salmon is also the star of Avocado & Almonds, where it is prepared with Teriyaki sauce and served on a bed of avocado and with a covering of toasted almonds and red tobiko.

We continue into the enchanted world of Uramaki and Temaki, which are rolls and seaweed cones with rice and lots of tasty treats inside. One of our favourites is the Tiger Roll, the restaurant's true signature dish. This is prawn in tempura and mayonnaise, covered with salmon, teriyaki sauce and spicy sauce. The dish El Mariachi is also based on prawn in tempura and mayonnaise, but covered with corn flour, Guacamole and chilli threads, while the Tuna Flambado presents the prawn in tempura covered with seared tuna, white truffle cream and flakes of dried tuna. Who said sushi must necessarily be made of fish? Sushi, in this restaurant's conception, is first of all an idea, a philosophy, a way of interpreting and presenting dishes. It follows that it is possible to "sushify" Italian dishes too, all you need is that "sushi factor" that Giada certainly does not lack.

And so even our friends who don't like fish can enjoy highly refined dishes such as the Beef Roll, made with beef tartare and tempura crunch, covered with avocado, seared beef carpaccio, spring onion and Tonkatsu sauce. We continue with the delicious Gunkan, tasting the Cheese Zucchini, the Yukke Sake, made of salmon with quail egg, tobiko and chives, and the Kobe, another dish perfect for carnivores: hand-chopped beef tartare, avocado and almonds. We certainly can't resist the Nighiri either, which are cubes of rice covered with carpaccio. We particularly like the Maguro Fois Gras, that is seared tuna with foie gras, balsamic vinegar and chives, the Sake Tartufo which is seared salmon with truffle-scented cream and oil, and the Maguro Tropical, composed of tuna, mango carpaccio and prawn tartare.

If sushi doesn't have to be made of fish, it is also true that sushi ingredients can be served in different forms too, as demonstrated by the "Not only sushi" specialities, among which we taste, for example, the Black & Yellow, a dish of Venere rice with prawn tails and julienne courgettes on a saffron cream. The Tropical Experience also wins us over, which consists of a lovely slice of seared salmon on a bed of soy-dressed vegetables, South American purple potato chips accompanied by mango sauce, but we also very much appreciate the prawns in kataif pastry with dice of avocado and Pachino cherry tomatoes. Again for those who prefer meat, here is the Fun Beef, a reworking of the tagliata, composed of beef tataki with sesame-oil green beans and potato chips with Teriyaki sauce.

Besides the friends who prefer meat, in our group there are also people who think exactly the opposite, being vegetarian or vegan. But have no fear: they too, as well as children, can find the sushi interpretation suited to them. There are even burgers, among which the Veggy for vegans and the Green for vegetarians stand out. For sea-loving souls the burger with tuna, prawn and salmon is unmissable, while land lovers can enjoy the Black Angus burger. A dinner so delicious and refined both in its substance and in its form can only end in great sweetness. The desserts too are made by Giada and here too the sushi concept is not lacking: exquisite flavours presented in an artistic form. Here we are then tasting, to the great amusement also of the children, the Banana Rolls, a truly enchanted banana, served in slices with fabulous chocolate flakes.

Our friends choose the exotic fruit Tartare on a shortcrust biscuit, and we also find the Cheese Cake irresistible, while our vegan friends devote themselves with passion to their vegan cake. After this splendid day, we can only hope that the next occasion to return here comes with Formula One speed. Once in Monza, we'll leave the slowing down for when we're sitting at the table: there are still so many sushi specialities waiting to be tasted.

Francesca Bertha

FOR INFORMATION:

Ristorante Barracuda Tropical Maki Via Gianfrancesco Parravicini, 34 Tel.: 039/2312400