Erba Brusca

Milan, Italy

Mar 2013

Erba brusca, in English Sorrel, (Rumex acetosa), is a perennial herb rich in vitamin C, iron oxalate, oxalic acid and iron. The land around this trattoria set on the south side of the city used to abound with this herb, hence the name. We tried, in this order: cubes of panissa with crescenza cheese and Taggiasca olives (delicious); M. Musso 8 cereal tajarin with pork ragout (chapeau!); onion and celery tart tatin on cream of goat’s robiola cheese (great combination) and cheese cake with sesame drizzle and lemon cream (memorable).

erbabrusca.it

 

 

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