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OUR

HISTORY

Beatrice Mungai was born on a cold day of January in 1901 in Ponte Buggianese, Italy.

Raised in a peasant family she was the first of 10 kids deciding to go to Milan where it will take her a lot of strength and courage to open her first Osteria in Via San Pietro all’Orto.

The Osteria will soon have its reputation for the simple and good hearted kitchen plus the great kindness of the owner.

Moving in 1939 in Via Borgospesso “da Bice” will soon become a reference for the most influent citizens of Milan: from theatre, to football, fashion, press and finance worlds, they will all contribute to export the fame of Bice oversea, in New York.

The head head of the family has passed away in 1996 while her nephews took the lead of this flourishing business: Roberta and Beatrice Ruggeri, while Vincenzo Mazzone is the head chef of the kitchen since 1980.

 

 

 

 

 

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Le Sale

THE

RESTAURANT

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THE

RESTAURANT

Bice is an old  historical and traditional restaurant renowned in Milan especially for its elegance and the refinement of its ambients.

Stepping inside the main entrance guests are kindly invited into a nurturing atmosphere by leaving the coat at the vestiaire.

The main dining room takes place through the long corridor leading to an opened kitchen with tables and chairs disposed all around in the adjacent rooms.

The floor features a red tartan carpet that is the distinguishing trait of the the restaurant.

The walls are embellished with refined details, prints, paintings and ravishing mirrors and all sorts of beautiful decors.

By all means Bice is a unique restaurant in its genre that still remain over a century a point of reference for the city of Milan.

 

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Cucina

La

Cucina

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THE

KITCHEN

The kitchen proposes traditional tuscan dishes such as pasta e fagioli, ribollita, lo stracotto, and the cervella fritte con i fiori di zucca.

In line with the milanese tradition, her favorite city, there are also a series of propositions in the menu such as ossobuco with risotto, boiled meat and cassoela with cabbage and polenta.

The pasta, rigorously home made, is declined with all sorts of sauce: fresh tomato, basil pesto, bottarga cream, porcini mushrooms, and during the season, the so-called tartufo d’Alba. The most popular among all these recipes are still the pappardelle al telefono.

The risotti of all kinds, always so present and tasty such as the risotto with  cream  of sweat gorgonzola or with strawberries and champagne.

None of the less are the recipes for fresh fish and more ethnical dishes such as the sesame tuna spadellato, royal grilled gamberoni with mint and the curry prawns awns with pilaf rice or with raisins.

The home made desserts have great popularity among the most affectionate: we can allude to the classical tiramisu, warm apple pie, the famous gianduia ice cream, and the castagnaccio. Fresh fruit is also proposed in a carpaccio way or with spiedini with warm chocolate.

The cantine counts some of the major and most important wine labels from all sort of regions in Italy satisfying even the most delicate palates.

 

 

 

 

 

 

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Business Lunch

Business

Lunch

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Business

Lunch

Bice, culinary crossroads of fashion, is a meeting place for quick business lunch. We propose four high quality business menus, in addition to the classic list.

LIGHT with light fish
VEGETARIAN with seasonal proposals
MEDITERRANEAN with fish recipes
MEAT with the best selections and cuts

We have also, on request, a private room for private business lunch.

 

Click here for information

 

 

 

 

 

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Chef

Il Nostro

Chef

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The

Chef

Originally from Puglia, Vincenzo Mazzone starts early in his youth his apprenticeship at Bice, where he undertakes a long and educational professional career that will lead him to the head of the kitchen.
The chef proposes dishes form the tuscan/milanese tradition with at times some delicate touches from his mother region, Puglia, with the purea con le fave and catalogna.

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