Gamberi con Cipollotto e Zenzero

Gamberi con Cipollotto e Zenzero (shrimp with spring onion and ginger) is a dish that exemplifies the Chinese-Italian fusion found in Milan’s Chinatown. While the name is Italian, the preparation is rooted in Chinese wok cooking, particularly the classic pairing of fresh shrimp with slices of young ginger and scallion. The dish is most notably served at Mao Hunan, a restaurant in Milan, and has been highlighted by food critic Chef in Camicia, who recommends the version there as a standout.

Key ingredients are large shrimp (gamberi), spring onion (cipollotto), and fresh ginger (zenzero), typically stir-fried with a light sauce of soy, rice wine, and a touch of sugar. A great version is distinguished by the quality of the shrimp—plump, sweet, and properly cooked with a slight char—and the balance of aromatic ginger and scallion without overwhelming the seafood. The sauce should coat the shrimp lightly, not drown them. Mao Hunan’s rendition is praised for its clean, vibrant flavors that let the ingredients shine.

Regional variations across China include Cantonese steamed shrimp with ginger and scallion (a healthier, more delicate approach) and Sichuan versions that add dried chilies or fermented bean paste for heat. In Milan, the dish adapts to local palates using Italian spring onions and sometimes a touch of olive oil. Gamberi con Cipollotto e Zenzero is a prime example of how culinary traditions merge, with Mao Hunan’s version, championed by Chef in Camicia, offering a definitive taste of this cross-cultural specialty.