Cracco-Peck, Milan
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In 2000–2001, this bastion of fine Milanese cooking was completely overhauled and reopened under the guidance of Carlo Cracco, who once worked in Alain Ducasse’s fabled Montecarlo restaurant. You will find wonderful classics here, including risotto or cotoletta alla milanese and ossobuco (see Culinary Highlights of Lombardy). If the stratospheric prices make you cringe, know that just around the corner at Via Spadari 9 is plain old “Peck”, one of the finest food emporia in Italy, where raw ingredients and prepared dishes can make up a glorious picnic.
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