Milan Meets the Amalfi Coast at Château Monfort for a Unique Breakfast Experience
In the heart of Milan, breakfast becomes a story of territories, where the first episode of 2026’s Special Breakfasts brings to the stage a dish capable of uniting the scents of the Amalfi Coast with the raw materials of Lombardy. This reinterpretation of a historical recipe of international tradition happens at Château Monfort, under the guidance of chef Domenico Mozzillo. The result is a culinary experience that tells the story of a journey, transforming breakfast into a moment of discovery where technique, memory, and territory dialogue without forcing.
The Eggs Benedict designed by chef Domenico Mozzillo is the central piece of this gastronomic experience. Mozzillo, originally from Campania and now a Milanese by adoption, acts as a bridge between South and North, bringing together symbolic ingredients of Campania and Lombard garrisons to enhance both regions without distorting the original recipe.
A Historical Recipe Reinterpreted Across Territories
The dish was born from the meeting between symbolic ingredients of Campania and Lombard garrisons with the aim of enhancing both regions without distorting the original recipe. At the base of the Eggs Benedict, there is a long-rising brioche bread worked like a panettone, which contains Sorrento lemon peel, Cetara anchovies, and Monaco provolone. An element that becomes the structure of the dish and the first aromatic vehicle, capable of binding sweetness, flavor, and citrus freshness.
They find space on top of the brioche bread eggs cooked at low temperature at 64 degrees coming from small local producers linked to Slow Food. The vegetal component is entrusted to seasonal vegetables, while the closure is a fondue from Agri di Valtorta, another Lombard Slow Food presidium. The final touch is the addition of edible flowers, completing the dish with a touch of elegance and freshness.
Organoleptic Balance and Pairing in the Cup
The result is a dish with a broad aromatic profile, where fatness, citrus acidity, and savory notes live together. For pairing, the choice falls on a black tea enriched by lemon peels from the Amalfi Coast. This pairing is designed to balance the richer parts of the dish without losing the connection with the Mediterranean, as explained by Mozzillo.
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