Buckwheat Crepe

At Cactus Milano, a new savory treat has arrived, lighter in concept but full of flavor: the Buckwheat Crepe. It’s a dish inspired by mountain tastes, brought into the city with a modern approach where comfort and wellbeing can live together. Here, “green” isn’t a pose, it’s a choice of balance, recognizable ingredients, and a kind of cooking that makes you feel good after, not only while you’re eating.

The base is a crepe with a bold, toasted flavor, made with buckwheat, naturally rich and more interesting than classic flours. It’s the perfect structure for a dish that wants to satisfy without feeling heavy: soft, thin, and with personality. The flavor stays clean, the texture holds the filling, and the final effect is exactly right: it fills you up, but it doesn’t weigh you down.

Inside there’s crispy Savoy cabbage, prepared to add contrast and freshness. It’s the vegetable element that lifts everything: it brings fiber, a cleaner palate, and a green note that balances the dairy richness. It’s not a side thrown in, it’s a leading ingredient that makes the dish lighter and more dynamic, with that crunch that keeps you eating without getting tired of it.

At the center are Bitto and Casera, chosen to bring creaminess and intensity without turning the dish into something excessive. They melt just right and bind the elements together, but still leave room for the cabbage and the buckwheat. It’s controlled indulgence: savory, enveloping, but calibrated, made for those who want real flavor without the heavy feeling.

This crepe carries the hand of chef Alessio Sebastiani: modern cooking that starts from pleasure and lands on wellbeing, with no preaching. It’s the perfect dish when you want something that warms you, satisfies you, and makes you feel good, with a natural balance between vegetables, energy, and flavor. A green, concrete proposal, and above all, genuinely good.