The staff created by Daniel Canzian for company and private events is able to ensure anyone an original catering service, tailored, high quality, precise and elegant, with the creative touch of the chef and his menus .
Before della Scala
On December 7, 2018, Daniel Canzian worked on creating the menu for the 500 guests of the traditional gala dinner that follows the “first”, that is, the opening night of the Scala opera season. The chef has created a menu consisting of six starters and three main courses, prepared by a brigade of over twenty chefs, distributed in the three kitchens of the sumptuous Garden Society and led by Daniel Canzian in each passage.
2019: Daniel Canzian cooking Leonardo da Vinci
On the occasion of the 2019 Salone del Mobile, Daniel Canzian launches his menu inspired by the dishes created by Leonardo da Vinci during his life as a cooking and gastronomy enthusiast.
The menu, in the year in which Milan celebrates the 500th anniversary of the genius’s death, was presented for the first time at the 2019 Salone del Mobile, to the 300 guests who attended a preview of the “Aqua” installation , created by Balich Worldwide Shows and wanted by the Salone del Mobile to recreate Leonardo’s canals in the Chiusa dell’Incoronata space, opposite the Daniel Restaurant.
The menu is now available to customers, but only for special events throughout 2019.
THE MENU AND ITS TALE
“HERE ARE SOME OF THE SIMPLE DISHES THAT I WOULD HAVE PREPARED IF MY LUDOVIC LORD HAD NOT REFUSED THEM WITH ALL THEIR DELICACY AND PURITY, TO PREFER THAT INTRUGUROUS HORREND OF MEAT AND BONES”.
Leonardo da Vinci
In “Notes of cooking by Leonardo da Vinci” an entire chapter is dedicated to soups, for which the master creates a large quantity of recipes. Daniel Canzian proposes a version in line with the Vinci taste: citrus, soft and light at the same time, perfect to open any tasting.
A dish that tells the passage of time and the changing of customs: the broccoletti, today’s poor ingredient, are combined with fish eggs, a precious food in today’s reality but poor at the time of Leonardo, when the nobility preferred the pulp and left the eggs to the less well off.
Brilliant inventor, at the court of the King of France Leonardo always carries the machine for the “eatable twine”, or to make spaghetti by hand. Legend has it that he even sold Monnalisa to the King, in order not to be separated from his invention. In the menu of Daniel Canzian, a taste of spaghetti crudaiola could not be missed, in honor of Tuscany which gave birth to the Maestro.
Daniel Canzian takes up Leonardo’s challenge and proposes a bold dish that tells the story of the genius’s creativity: in this range the acidity of the cherries balances the tuna fat and together they embrace the calf giving a note of astonishment to the palate.
Leonardo’s reflections on how to consume bread and meat together (and with his hands) have made him the probable creator of the sandwich: in this dish Daniel Canzian pays tribute to his intuitions by proposing a fun and simple snack, which in a bite tells all the genius of the inventor par excellence.
The young Salai, Leonardo’s assistant and adopted son, had struck the Master for the unusual way of eating eggs: beaten and not boiled, seasoned and then probably cooked “like polenta”. Once again, Daniel Canzian values modernity of intuition by grappling with a dish that bears the marks of the evolution of taste over the centuries.
A classic of Tuscan cuisine, reinterpreted in aesthetics inspired by the taste of Leonardo: lightness, simplicity and beauty are the elements that marry the full and classic taste of a dessert that has its roots in the Florentine gastronomic tradition.
Daniel Canzian is, like Leonardo, a supporter of a kitchen that eliminates the superfluous from the dish for the sake of digestibility and nutritional balance and, for this reason, he has selected the recipes that best represent the points in common between his kitchen and that of the Maestro.
The dishes on the menu are those that best describe the creativity, intuition and innovation in the kitchen of a great inventor like Leonardo, convinced that his coevals should learn to appreciate lighter, delicate and healthy foods. Tireless defender of this philosophy in the courts of the sovereigns of the time, Leonardo shows all his modernity after five centuries and is still today an inspiration for the most attentive cooks.
Daniel Canzian’s team is able to cope with major events, but also with smaller but no less demanding assignments.
Even at home, or in a location of your choice, the staff of Daniel Canzian and the chef himself can make your event unforgettable, thanks to a unique menu and impeccable service.