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10 April 2016

T’A MILANO, Artisan Chocolate

Francesca Tagliabue

by

Alemagna is synonymous with pastry in Milan. The brand has various shops and cafés around the city, as well as in Rome and inside the Autostrade group, where many gather for breakfast or to purchase a panettone during the holidays. In 2007, Tancredi and Alberto Alemagna created a new brand: T’a Milano. The product line includes artisan pralines, truffles, chocolate bars and other delicacies, all wrapped in innovative, modern packaging. They also opened T’a Store & Bistrot, a refined locale decorated by Studio Vincenzo De Cotiis Architetti.

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The lamps and tables were designed specifically for the space, and the elegant finishings made of marble and brass complete the look, giving it an atmosphere of post-War Milanese luxury. It is not only a sale point for the chocolates, but a bar and restaurant for those who are lovers of good desserts and good food. Chef Carlo Alberto Daudino manages his crew in the basement kitchen, situated in an ex-caveau. The menu includes classics from Milan, including risotto, as well as experimental ones, including tagliolino cacio e pepe, ‘nduja and dark chocolate (fondente 80% T’a Milano) or risotto mantecato with parmesean, shrimp and dark chocolate (72% T’a Milano).

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WHERE Via Clerici 1, 20121 Milano

Alemagna is synonymous with pastry in Milan. The brand has various shops and cafés around the city, as well as in Rome and inside the Autostrade group, where many gather for breakfast or to purchase a panettone during the holidays. In 2007, Tancredi and Alberto Alemagna created a new brand: T’a Milano. The product line includes artisan pralines, truffles, chocolate bars and other delicacies, all wrapped in innovative, modern packaging. They also opened T’a Store & Bistrot, a refined locale decorated by Studio Vincenzo De Cotiis Architetti. The lamps and tables were designed specifically for the space, and the elegant finishings made of marble and brass complete the look, giving it an atmosphere of post-War Milanese luxury. It is not only a sale point for the chocolates, but a bar and restaurant for those who are lovers of good desserts and good food. Chef Carlo Alberto Daudino manages his crew in the basement kitchen, situated in an ex-caveau. The menu includes classics from Milan, including risotto, as well as experimental ones, including tagliolino cacio e pepe, ‘nduja and dark chocolate (fondente 80% T’a Milano) or risotto mantecato with parmesean, shrimp and dark chocolate (72% T’a Milano).

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The Moodboarders is a glance into the design world, which, in all of its facets, captures the extraordinary even within the routine. It is a measure of the times. It is an antenna sensitive enough to pick-up on budding trends, emerging talents and neglected aesthetics. Instead of essays, we use brief tales to tune into the rhythm of our world. We travelled for a year without stopping, and seeing as the memory of this journey has not faded, we have chosen to edit a printed copy. We eliminated anything episodic, ephemeral or fading, maintaining a variety of articles that flow, without losing the element of surprise, the events caught taking place, and the creations having just bloomed.