Excelsior Hotel Gallia, a Luxury Collection Hotel, Milan


Piazza Duca D'Aosta 9, Milan, 20124, Italy   •  Weather:   

Local Time Phone +39 02 6785 1


Starred Dinner With The Cerea Brothers

Join us in our special nights dedicated to the celebration of the most authentic first courses of the italian culinary heritage.

The dinner will be guided by the chefs Cerea Brothers of the restaurant “Da Vittorio” in Brusaporto, 3 michelin stars.

Start the exploration of these unique scents and aromas with an aperitif followed by a 6-course dinner.

Reserve your table here>

The Neapolitan Tradition

March 13

Menu Neapolitan Fist Courses dinner

3 finger food appetizers

Pasta omelet

Stuffed lumaconi snail shell pasta, sausage, friarielli broccoli and ricotta cheese

Fidelini spaghetti “alla puttanesca”


Rice pudding

Baby maccheroni with tomato sauce, basil and goat cheese

Nerano style casarecce pasta with zucchini and provolone cheese

Mixed pasta with beans and mussels

Penne rigate alla Genovese



Baby Neapolitan sfogliatella

Baby lemon delicacy

The Lombard Tradition

April 10

Menu Lombardy’s First Courses dinner

3 finger food appetizers

Crispy lasagna

Arancino ball

Fidelini spaghetti “alla carbonara”


Tribute to Gualtiero Marchesi, opened raviolo

Beet gnocchi with sweet zola cheese fondue

Casoncelli ravioli, corn cream, baby spinach and Bergamo sausage

Milanese risotto with marrowbone ragù

Risotto with frogs and lettuce heart


Blancmange and red berry coulis

Soft sweet bun

Cream horns

The Cerea Brothers First Courses Dishes

May 22

Menu Cerea Brothers’ Classic First Courses dinner

3 finger food appetizers

Pacchero pasta “alla carbonara”

Capelli d’angelo thin spaghetti, gazpacho and herring caviar

Pasta and beans


Paccheri pasta “Da Vittorio”, with cherry tomato sauce, basil and Parmigiano Reggiano cheese

Risotto with Sicilian red prawn, cherry tomatoes and Salina capers

Ricotta cheese and potatoes gnocchi with ragù

Mushroom soup, tribute to Monsieur Bocuse

Raviolo with spinach and egg yolk


Mille feuille with chantilly cream and apple tartare

Soft sweet bun

Cream horns