A contemporary brunch, freshly baked bread, fresh pasta ready to cook and ready-made meals, the patisserie’s thousand delights.
he whole shop is open to indulge yourself in little big luxuries, even on Sundays.
Peck, via Spadari, Milan. Sunday h 10 – 17
The first act of the “new course” taken by PECK, Milan’s iconic brand which for over 130 years has been representing the excellence in Italian gastronomy both in town and abroad, has been the SUNDAY OPENING of the historical shop on via Spadari. A necessary change strongly backed by Massimo Furlan, Peck's new CEO, called by the Marzotto family after over 40 years of management by the Stoppani brothers.
Here’s what happens every SUNDAY at Peck’s:
Freshly baked bread
A high-quality bread produced using solely organically farmed stone-ground flours to guarantee the maintenance of the grain’s vital constituents. A bread made with natural yeast, characterised by a naturally acid dough which allows better digestibility and keeps its fragrance unaltered. A bread coming in numerous variants: macine, filiera bianca, pane paesano, Sicilian black bread, fruit bread, pan tramvai, quinoa bread, Carlo Alberto’s, spelt bread, rye bread doughnuts, French bread, bocconcini, pastadura bread, whose locally grown raw materials come from naturally farmed lands.
Fresh pasta for lunch
For those who love to delight their guests, in the inner lab every day different types of fresh pasta are made: gnocchi, ravioli with meat, fish or seasonal vegetables filling, meat-filled tortellini, tagliatelle, tagliolini and maltagliati; to dress as you prefer and available also on request. Moreover, the butcher and fruit and vegetable departments are always open.
Ready-made meals, also vegetarian
For those looking for a ready-made meal, here you are spoilt for choice. Beside Peck’s classics (paté, galantines, Russian salad and veal in tuna sauce) there are traditional Italian first courses and main courses of meat (filets, roasts, cutlets, ossobuco and game salmì) and fish (“snapper chunk with artichokes, shallot and confit tomatoes”; “pink pepper salmon filet with saffron fumet, endive and tender courgettes” and “monkfish with tomato coulis, Taggiasca olives and capers”). Inviting vegetarian recipes to satisfy this constantly growing demand abound (crepes with seasonal vegetables, celeriac salad, porcini mushrooms salad, Parmigiano Reggiano pudding, seasonal vegetables flan).
An afternoon dessert
There was a time when on Sundays once the mass was over people used to pass by the pastry shop…a ritual still alive in the suburbs, to be re-discovered also in town through the mouthwatering creations by pastry chef Alessandro Diglio, be it only to indulge yourself in a rich break or an afternoon tea with friends and family. The choice is unlimited: from a must like Absolute Chocolate - a burst of chocolate, to tarts and fruit pies, from fine pralines to delicate French macarons, to mignon pastries to offer when you’re a guest.
Buying a cherished bottle of wine or a distillate has never been easier: in the wine shop, on the basement level, expert sommeliers are ready to recommend the best among the 3000 labels available, including special reserves and large formats.
The Al Peck Restaurant, on the first floor, open from 10 am from breakfast with freshly baked brioches from the artisanal laboratory, from 12 am to 16 pm hosts the ritual of brunch. A Sunday ritual which goes beyond the ready-made meals counter but from here it takes top-quality ingredients and products, the quality which has made Peck famous through the years.Next to the sweet and salty whims and the cosmopolitan proposals (sushi roll, pancakes, club sandwiches) there are cheeses and cold cuts from the shop’s wide assortment, traditional and re-interpreted first and main courses, perfect for who wants to discover Peck for the first time and taste the offer’s variety, but also for loyal customers who wish to try Chef Matteo Vigotti’s creativity. Guests are welcomed with an aperitif, but they can also try teas and coffees, besides the numerous wines by the glass or by the bottle. The menu changes seasonally.
Address: Peck, via Spadari 9
Opening hours: every Sunday from 10 am to 5 pm
Phone: 02 802 3161