On Milanese day, Guillermo Natalí, owner of the renowned La Perla restaurant, in the capital of Córdoba, talked about how the classic Milanese is prepared at the establishment, which is a success.
In dialogue with Chain 3the gastronomic who has run the restaurant located at Emilio Olmos 265 for 30 years, commented that the Neapolitan Milanese “was never dethroned” and was always the most requested, followed by the “on horseback” variety, which has fried eggs on top of the classic Milanese.
Milanesas “on horseback” from La Perla.
“The Milanese Neapolitana is the Milanese of Argentines. This restaurant is 70 years old, I have been in charge for 30 years and the Neapolitan is number 1 in the surveys, it is still up,” he concluded.
In turn, he talked about how they prepare it: “We make it the traditional way, with parsley and garlic, and it has to be fried, with an oil that does not exceed 190 degrees of temperature. And the type of meat is always buttock.” . And he continued: “Here we don’t make it too thin or too thick; everything is always top quality and well preserved, so it will never go wrong here.”
Lastly, Natalí said that at the store they make the “Mila-grosa”, which is a 70 centimeter Milanese, to share.
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Interview by Rodolfo Barili.
#Colombia
