A 25-seat restaurant, with an open kitchen for a truly experimental laboratory
Put together a globetrotter chef, an architect and a family of entrepreneurs, and you get “Delight”, the new restaurant that recently opened in Corbetta, a small town in the Po Valley that dates back to the Celtic era. After traveling around the world and working for various restaurants, including “Can Vent” on Formentera, after an experience in show cooking, and working with companies such as Kitchen Aid and with the food world on TV, chef Fabio Zanetello, born in 1981, has come back to his home town. At “Delight”, he offers dishes that blend the flavours of northern Italy and the traditional cooking of the Po Valley with the fusion flavours of the world: the true recipes of the Milanese tradition are reinterpreted with the most innovative cooking techniques and the addition of spices from the countries that the chef has visited over the years.
The menu offers dishes with extravagant names that merge tradition and innovation: for example, one can start with (Usually it’s sweet), an appetizer made of chocolate chip cheesecake and tomato compote, and continue with Un milanese al mare, (A Milanese at the seashore), a saffron risotto with squid ossobuco, and then Stai Camo! Tonno subito, tuna with almonds, chamomile and wasabi with Parisian-style carrots, and end with Era una torta di mele, (It used to be apple pie), a semi-frozen version of apple pie served with a white chocolate and blueberry sauce and parmesan crumble.
A restaurant conceived to include and embrace, where the key word is welcome
Alessandro D’Andrea
This adventure amidst the flavours of home and the aromas of the world takes place in a space defined by warm colours and an intimate size (25 seats). It is no coincidence that Alessandro D’Andrea, the architect, defines the restaurant as «one that was conceived to include and embrace, where the key word is welcome ». Rectangular natural wood tables alternate with others made of white Carrara marble; mirrors, lamps and a large central chandelier foster a play of light as they interact with the chromatic components (from steel grey to bronze). At the back is the «brightly lit open kitchen, a truly experimental laboratory» explains the designer. And if you want to stay overnight, Delight also has rooms upstairs conceived for the gourmet traveller.
This was all made possible by the entrepreneurial spirit of the Corvino family, who have been in the restaurant business for over thirty years. «Our passion for cooking has grown over time and has led us through a constant exploration of the world of flavours. A search for harmony, for combinations of flavour that will excite our guests, with the help of an elegant modern space that embraces and accompanies the guest throughout his experience». This is the Corvino family.
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translation by Olga Barmine
