{"id":34,"date":"2019-05-22T13:19:55","date_gmt":"2019-05-22T13:19:55","guid":{"rendered":"http:\/\/www.josper.es\/blog\/?p=34"},"modified":"2021-02-02T15:14:42","modified_gmt":"2021-02-02T15:14:42","slug":"joe-cipolla","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/joe-cipolla\/","title":{"rendered":"Joe Cipolla en Mil\u00e1n: m\u00e1s de una d\u00e9cada con Josper"},"content":{"rendered":"\n

Joe Cipolla<\/a><\/strong> es un restaurante de visita obligada para los amantes de la carne a la brasa en la ciudad de Mil\u00e1n. Tras m\u00e1s de una d\u00e9cada en el barrio de Naviglio Grande, ha cambiado de ubicaci\u00f3n recientemente, estableci\u00e9ndose en Via Casale. Es todo un referente de la gastronom\u00eda a la brasa tradicional milanesa. La especialidad: parrilla de carnes procedentes de varias nacionalidades.<\/p>\n\n\n\n

Joe Cipolla era, supuestamente, el cocinero de Al Capone, Lucky Luciano y Vito Genovese. Estamos hablando de los famosos g\u00e1nsteres de los a\u00f1os veinte en la ciudad de Chicago. Las paredes del restaurante evocan aquella \u00e9poca, con publicidad y fotos muy divertidas de una imaginaria biograf\u00eda de Joe Cipolla, que dan color al local y atraen la curiosidad de la clientela. A destacar en la sala los t\u00edpicos manteles de cuadros rojos y blancos, las mesas cercanas entre s\u00ed y todo el ambiente familiar y r\u00fastico de los restaurantes italianos. En la entrada sobresale una vitrina frigor\u00edfica con una gran variedad de carnes bovinas procedentes de todo el mundo, que nos da una idea de la gran variedad de cortes.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Entre los diferentes tipos de piezas podremos encontrar chuletas b\u00e1varas, chuletas de vaca joven prusiana, entrecot americano angus, entrecot de ternera piamontesa…<\/p>\n\n\n\n

Definitivamente, todo gira alrededor de la carne, pero sobre todo del <\/strong>horno a carb\u00f3n vegetal Josper, por el cual, como explica el chef Simone Melles, pasa el 90% de aquello que se cocina: desde las carnes (como por ejemplo las chuletas de vaca joven prusiana de 450 gr, el filete de ternera b\u00e1vara de 500 gr), o los paccheri <\/em>(canutos de pasta entre el macarr\u00f3n y el canel\u00f3n) con rag\u00fa y queso suave fundido; y cambiando de tercio, pollo de corral biol\u00f3gico a la diabla, arroz al carb\u00f3n, o verdura, como los filetes de berenjena al horno con menta o las imprescindibles cebollas al horno.<\/p>\n\n\n\n

Joe Cipolla es uno de los restaurantes del grupo Seven de Andrea Meoni<\/strong>, como Seven Casa dei Ciliegi Steak & Wine, Drogherie Milanese o Zio Pesce, que propone especialidades de mar.<\/p>\n\n\n\n

\u201cSoy un gran apasionado de la carne -explica Meoni- y a pesar de que en el grupo ya ten\u00edamos el asador Seven, maduraba la idea de crear un restaurante donde hubiera la posibilidad de probar m\u00e1s tipos de carne a la brasa, porque si la materia prima es buena, es un modo simple pero \u00f3ptimo de valorizarla. Ten\u00eda curiosidad por la idea de la tabla del carnicero y de poder hacer madurar las carnes a mi voluntad, porque las que se compran son casi siempre demasiado frescas\u201d. Dicho y hecho: hace casi una d\u00e9cada, Meoni compra un restaurante en el coraz\u00f3n de la movida milanesa y lo bautiza con el nombre del cocinero de los g\u00e1nsteres.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Sobre el horno Josper explica Meoni: \u201cInicialmente us\u00e1bamos la tradicional parrilla abierta a le\u00f1a, pero no era manejable por el humo que llenaba la sala y el fort\u00edsimo calor al que estaba sometido el chef. Despu\u00e9s descubr\u00ed este horno, que nos ha cambiado la vida, tambi\u00e9n por su extrema versatilidad: hace la funci\u00f3n de parrilla y de horno, pero se puede cocinar de todo. Incluso hemos probado a fre\u00edr y se puede hacer, aunque preferimos usar la freidora, el otro \u00fanico equipamiento de cocina indispensable.\u201d<\/p>\n\n\n\n

En definitiva, un equipamiento que, de acuerdo a quien la usa diariamente, constituye un verdadero punto decisivo, con la ventaja de garantizar una cocci\u00f3n r\u00e1pida: una chuleta se hace en s\u00f3lo 6 minutos y la parrilla puede albergar una media de 20 chuletas. <\/p>\n\n\n\n

\u201cOtro m\u00e9rito -subraya el patr\u00f3n- es el bajo coste de gesti\u00f3n a plena carga. Adem\u00e1s sobre la parrilla, cerrada con una puerta con bisagras, se abren dos puertecitas: es la c\u00e1mara, donde la temperatura puede ser ajustada por una palanca que abre o cierra la ventilaci\u00f3n del calor, que en la c\u00e1mara puede llegar a alrededor de 90\u00ba C. Este espacio es \u00fatil no s\u00f3lo para retener el calor, sino tambi\u00e9n para dar un sabor ahumado (regulable gracias a una v\u00e1lvula que dosifica la entrada del humo vegetal en la c\u00e1mara) a algunas preparaciones, o bien para terminar la cocci\u00f3n de las chuletas despu\u00e9s de haberlas dorado en la parrilla. Todo a un coste energ\u00e9tico cero”.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Si el horno garantiza \u00f3ptimas prestaciones, el punto fundamental es el de tener una carne a la altura: \u201cLa selecci\u00f3n de carnes y los respectivos proveedores es una tarea que se realiza con el tiempo, fruto de contactos y de una selecci\u00f3n que intentamos comunicar al cliente, sea verbalmente, sea con el men\u00fa. Las carnes italianas son preferidas para los carpaccios y para aquellos preparados que requieren de carne particularmente muy magra, como el tartar de ternera piamontesa, picado a cuchillo. Para cocinar en la parrilla, la elecci\u00f3n recae sobre las carnes de Alemania, Polonia y Austria, as\u00ed como muy solicitada es tambi\u00e9n la carne americana, australiana o neozelandesa, o algunos cortes argentinos (filetes, solomillos, chuletas). No est\u00e1 exenta una selecci\u00f3n de cerdo ib\u00e9rico, de las cuales la magra del cuello de ib\u00e9rico que el men\u00fa sugiere no muy hecha, o la chuleta ib\u00e9rica \u201cestilo Palermo\u201d empanada con hierbas y queso pecorino. <\/p>\n\n\n\n

Un fant\u00e1stico restaurante de carne a la brasa al estilo tradicional referente de la nueva cocina global. Desde aqu\u00ed recomendamos encarecidamente visitar el Joe Cipolla de Mil\u00e1n.<\/p>\n\n\n\n

\"Una<\/figure>\n\n\n\n

<\/p>\n\n\n\n

Joe Cipolla, Mil\u00e1n
Via Casale, 4
www.joecipolla.eu<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Joe Cipolla es un restaurante de visita obligada para los amantes de la carne a la brasa en la ciudad de Mil\u00e1n. Tras m\u00e1s de una d\u00e9cada en el barrio de Naviglio Grande, ha cambiado de ubicaci\u00f3n recientemente, estableci\u00e9ndose en Via Casale. Es todo un referente de la gastronom\u00eda a la brasa tradicional milanesa. La […]<\/p>\n","protected":false},"author":4,"featured_media":7084,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9],"tags":[],"class_list":["post-34","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes-y-chefs"],"acf":[],"yoast_head":"\nJoe Cipolla en Mil\u00e1n: m\u00e1s de una d\u00e9cada con Josper | Josper<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jospergrill.com\/es\/joe-cipolla\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Joe Cipolla en Mil\u00e1n: m\u00e1s de una d\u00e9cada con Josper | Josper\" \/>\n<meta property=\"og:description\" content=\"Joe Cipolla es un restaurante de visita obligada para los amantes de la carne a la brasa en la ciudad de Mil\u00e1n. 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